Melting point [Oil]

Fats consist of a complex mixture of glycerides and therefore do not have sharp melting points, unlike pure chemical substances. The Melting point or slip melting point of a fat is defined as the temperature at which a column of fat in an open capillary tube moves up the tube when it is subjected to controlled heating in a waterbath. Because of their polymorphic behavior, the slip point of some fats is dependent on the previous treatment of the sample

Moisture

Moisture content is a critical factor in grain quality. If grain is too wet or too dry at harvest, damage occurs. Moisture also interacts with temperature and relative humidity in grain storage centers and during shipping, when too much moisture can spur mold growth, increase insect activity, and cause other quality losses