Analysis of oils and fats Assignment Help

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Analysis of oils and fats

         (i) Acid value : It indicates the amount of free acid present in the oil or fatIt is defined as the number of milligrams of KOH required to neutralize the free acid present in one gram of the oil or fat. It is determined by dissolving a weighed amount of oil or fat in alcohol and titrating it against a standard solution of KOH using phenolphthalein as an indicator.

         (ii) Saponification value : It is a measure of fatty acids present as esters in oils and fats. It is defined as the number of milligrams of KOH required to saponify one gram of the oil or fat or number of milligrams of KOH required to neutralize the free acids resulting from the hydrolysis of one gram of an oil or fat. It is determined by refluxing a Saponification number of fat or oil

         = 168,000/ M,     Where  M = molecular mass

         (iii) Iodine value : Iodine value of a fat or oil is a measure of its degree of unsaturation. It is declared as the number of grams of iodine taken up by 100 grams of fat or oil for saturation. For a saturated acid glyceride, the iodine value is zero. Thus, the iodine value for a fat is low whereas for oil, it is high. As iodine does not react readily, in actual practice, iodine monochloride is used. Iodine monochloride is known as Wij's reagent.

         (iv) Reichert-Meissl value, (R/M value) : It indicates the amount of steam volatile fatty acids present in the oil or fat. It is defined as the number of millilitres of 0.1 N KOH solution required to neutralize the distillate of 5 grams of hydrolysed fat. It is determined by hydrolysing a known weighed amount (5 grams) of the fat with alkali solution and the mixture is acidified with dilute sulphuric acid and steam distilled. The distillate is cooled, filtered and reacted against 0.1 N KOH.

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