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The thermal stability of a variety of derivatives of s‐triazine, benzene, and borazine was determined with an isoteniscope. For the s‐triazines the order of stability was found to be aryl triazines > aryl melamines and benzoguanamines > methyl melamines > higher alkyl melamines > aryl cyanurates and thiocyanurates (with the exception of fluoroalkyl cyanurates). The borazines were poorer than the melamines but better than the cyanurates. Several diand trifunctional linking groups were used to connect biphenyl groups which were known to be stable (from previous studies of p‐quaterphenyl and polyphenyl ethers). The order of stability was found to be phosphate ≅ phosphine oxide ≅ ether > ester > amide > carbonate.

Denison et al. (1) recently reported a method for measuring the per cent solids in fats using the Differential Scanning Calorimeter (DSC). The present work evaluates that method using the Perkin Elmer DSC‐1, compares it with nuclear magnetic resonance (NMR) and dilatation methods, and extends it to hard butters. Although the method gave excellent interlaboratory agreement with soft fats, extension to hard fats led to greater experimental variance than SFI. The DSC method provides greater speed (one hour elapsed time) and additional information (thermal “fingerprint” of the fat). Thus, the DSC determination of fat solids overall compares favorably with the NMR method, as well as the SFI dilatation method. The DSC method is readily adaptable to quality control use.

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