2.4. Viscosity and Density
Viscosities and densities were determined according to the method described by Ceriani, Paiva, Goncalves, Batista, and Meirelles (2008). Kinematic viscosities and densities were evaluated at 40 °C (except in the case of bacuri fat, where viscosity was measured at 55 °C, above its melting point), using an automated micro viscometer (AMVn, AntonPaar, Austria) and a density meter (DMA 4500M, Anton Paar, Austria), respectively. Viscosity measures were based on the efflux time of a ball immersed in the sample, inside a glass capillary (inclination angle of 70°). Each record was replicated four times. Apparatus calibration was made using a standardized mineral oil (according to equipment procedure).