Der Tropfpunkt […] charakterisiert die Schmelzbarkeit von festen Fetten, […], Vaseline usw. 1)Falbe, J., Regitz, M. (1995), Römpp Chemie Lexikon, Georg Thieme VerlagEr ist der Temperaturpunkt an dem an dem die „Prüfmasse unter ihrem Eigengewicht abtropft.“2)Falbe, J., Regitz, M. (1995), Römpp Chemie Lexikon, Georg Thieme Verlag
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