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EXPERIMENT 1:

DETERMINATION OF PHYSICAL PROPERTIES OF FATS/OILS

INTRODUCTION
The physical properties of fats and oils have been the subject of
longstanding research efforts both in the academic world and in industrial
research. Academic research has mainly been involved with fundamental
studies often on pure triacylglycerols or simple mixtures of known
composition. The edible fat industry is often involved in the study of
complex fat blends with the aim of tailoring their properties to suit specific
applications in food products, and to control stability and shelf-life.

A. DETERMINATION OF MELTING POINT


INTRODUCTION
The Slip melting point (SMP) or "slip point" is one conventional
definition of the melting point of a waxy solid. It is determined by casting
a 10 mm column of the solid in a glass tube with an internal diameter of
about 1 mm and a length of about 80 mm, and then immersing it in a
temperature-controlled water bath. The slip point is the temperature at
which the column of the solid begins to rise in the tube due to buoyancy,
and because the outside surface of the solid is molten.
MATERIALS / APPARATUS
Fats/oils
Capillary tube
Hot plate
Thermometer
1000 mL beaker
Tong
PROCEDURE (CAPILLARY TUBE METHOD)
1. 1 cm length of fat or oil which has been melted into a capillary tube
was inserted using a piece of filter paper.
2. The capillary tube was cooled at a temperature < 0 for 2 hours.
3. This tube was submerged in water so that the top end of the fat or
oils is 1 cm below the level of water. 700 mL water contained in a
1000 mL beaker.

4. A thermometer was hang in the middle of the beaker. The water was
heated at the rate of 10 / minute.
5. The temperature was recorded at which the fat starts to slip out of
the tube and also the final temperature when all the fat has slipped
out of the tube. This temperature or range of temperatures is
referred to as the slip point (or melting point).
RESULT
Table 1.1: Melting Point of Fats/Oils
Sample: Margarine
Temperature
Initial ( )

Trial 1
43

Trial 2
35.5

Trial 3
41

Average
39.8

Final (

41

43

42

42.0

Temperature
Initial ( )

Trial 1
42

Trial 2
35.5

Trial 3
41

Average
39.5

Final (

45

43

43

43.6

Sample: Butter

B. DETERMINATION OF SPECIFIC GRAVITY (SG)


INTRODUCTION
Specific gravity is the ratio of the density of a substance to the
density of a reference substance; equivalently, it is the ratio of the
mass of a substance to the mass of a reference substance for the same
given volume. Apparent specific gravity is the ratio of the weight of a
volume of the substance to the weight of an equal volume of the
reference substance. The reference substance is nearly always water at its
densest (4C) for liquids; for gases it is air at room temperature (21C).
Nonetheless, the temperature and pressure must be specified for both the
sample and the reference. Specific gravity is commonly used in industry
as a simple means of obtaining information about the concentration of
solutions of various materials such as brines, hydrocarbons, sugar
solutions (syrups, juices, honeys, etc.) and acids.

MATERIALS / APPARATUS

Fats / oils
Specific Gravity Bottle
Disposable plastic pipette / dropper
Refrigerator
Balance
Label sticker

PROCEDURE
1. The empty SG bottle was weighed in gram (x)
2. The SG bottle was filled with oil. The bottle was closed with a
stopper which has a capillary bore.
3. The bottle was cooled at 7 for 24 hours.
4. The SG bottle was warmed to 25

or room temperature until

expansion has ceased.


5. Outside of the bottle was wiped and cleaned, and then it was
weighed in gram (y).
6. The SG of the oil or fat was calculated.

RESULT
Table 1.2: Specific Gravity of Fats/Oils
Sample

Weight of empty
SG bottle (g)

Corn Oil
Palm Oil

36.3715
33.8195

Weight of SG
bottle + Oil
(after removed
from
refrigerator) (g)
82.4472
79.8070

CALCULATION
Specific Gravity =

Density of oil
Density of water

Specific Gravity for Corn oil =

46.0757 g / 50 mL
1 g /mL
=

0.921515

Specific Gravity
of Oil

0.921514
0.919750

45.9875 g /50 mL
1 g/mL

Specific Gravity for Palm Oil =


=

0.91975

C. DETERMINATION OF REFRACTIVE INDEX (RI)


INTRODUCTION
Refractive index is a basic value that relates to molecular weight,
fatty acid, chain length, degree of unsaturation, and degree of
conjugation. Refractive index is the degree of deflection of a beam of light
that occurs when it passes from one transparent medium to another. The
angle of total reflection is measured. A refractometer with temperature
control is used for fats and oils with measurement at 20 . This is
illustrated by the Abbe refractometer and the immersion refractometer.

MATERIALS / APPARATUS

Fats/oils
Disposable plastic / pipette
Abbe Refractometer
Tissue Paper
Dropping bottle filled with acetone

PROCEDURE
1. 2-3 drops of distilled water was placed on the main prism surface
using a syringe, it was covered with the secondary prism and the
eyepiece was looked through. The thermometer scale was set to 20
, the refractometer was set at 1.3330 (Brix 0%).
2. The secondary prism was opened and 2-3 drops of oils was placed
at the centre of the main prism. The sample was distributed evenly
and there was no air bubble.
3. The secondary prism was closed with caution.
4. While looking through the eyepiece, the measurement knob was
turned slowly until the boundary line can be observed to view. The

view changes from dark to light. This degree of lightness can be


changed using high-low switch on the thermometer box.
5. The colour compensator knob was turned to remove the colour of
the boundary line. After this, a clear boundary line can be seen.
6. The measurement knob was turned again to coincide the boundary
line with the crossed line.
7. The RI was recorded.

RESULT

Table 1.3: Refractive Index of Fats/Oils


Sample
st

Corn Oil
Palm Oil

1
1.5929
1.5930

Refractive Index
2nd
1.5929
1.5931

3rd
1.5932
1.5932

DISCUSSION
Based on the experiment A, the melting point of butter is 43.6
is higher than margarine that is 42.0 . The margarine used has more
unsaturation than butter so it melts at a lower temperature. Theoretically,
margarine has high melting point than butter because these fatty acids
are made up of carbon, hydrogen, and oxygen atoms. The larger the
number of carbon atoms, the lower the melting point. The fats that have
high level of saturated fats decreases, the melting point of the fats will
increase.
Specific gravity is the ratio of the density of water at the same
temperature. For substances that have specific gravity more than 1, it will
sink in the water, while if less than 1 it will float. For experiment B, the
results of specific gravity of palm oil 0.919750 and corn oil is 0.921514. All
fixed fats and oils have a specific gravity <1 and are lighter than water,
that is why oil will float in water. Moreover, fats and oils have higher
molecular weight, thus oil is not soluble in water and tend to float when
dissolve in water. Oils and water are also difficult to interact with each
other because oil is a non polar molecule, while water is a polar molecule.

Refractive index is ratio speed of light in the substance to the speed


of light in the vacuum. This refractive index is depends on the level of
unsaturation and length of carbon chain in the fats and oils. The higher
the refractive index of fats and oils, the higher the level of unsaturation. In
experiment C, the samples that have been analysed is palm oil and corn
oil. From the result obtained, it shows that it is quite similar because both
are from unsaturated fatty acids.

CONCLUSION
For experiment A, it shows that the melting point of butter is higher
which is 43.6
than margarine which is 42.0 . But there was an
error while conducting the experiment. So the result was not accepted
since margarine should have a higher melting point than butter.
For experiment B, the specific gravity of palm oil is oil 0.919750 and
corn oil is 0.921514 which is below 1. Both of the samples are lighter than
the water so it will float in water.
In experiment C, the results obtained were almost similar because
palm oil and corn oil are unsaturated fatty acid. The higher the refractive
index of fats and oils, the higher the level of unsaturation.

QUESTIONS
1. What are the differences between fat and oil?
fats are solid at room temperature where oils are liquid at room temperature
fats are more saturated (more number of single bonds between its carbon atoms)

compared to oils
fats are generally an animal product where as oils are often a plant derived product

2. Why different fats have different melting point?


Different levels of saturation, the more saturated the higher the
melting point.

Fats tend to be solid at room temperature while oils tend to be


liquid at room temperature. To turn a fat into an oil, merely raise
its temperature above its melting point. If the temperature
continues to increase beyond the melting point to the point
where some smoke becomes evident, the molecular structure of
the oilswill change and a number of toxic molecular isomers will
be produced in the oil. If the oil is allowed to cool or to resolidify,
the toxic products will remain. The temperatures where this
damage is done to our fats and oils are about half the
temperatures reached in the refining and Hydrogenation process.
Thus, these processes routinely destroy all of the nutritional
value of our fats and oils. These refined and/or Hydrogenated fats
and oils are characterized by an extraordinarily long shelf life;
some are virtually unspoilable.

3. Which sample has highest refractive index? Why?


Palm oil because palm oil has higher refractive index because the
more optically dense a material is, the slower the wave will move
through the material. It is also because corn oil has longer carbon
chain and higher number of double bonds.
4. Which sample has higher specific gravity? Why?
Corn oil because it has longer carbon chain length and higher
degree of unsaturation.
REFERENCES

European Pharmacopoeia method 2.2.15


Hough, J.S., Briggs, D.E., Stevens, R and Young, T.W. Malting and Brewing Science, Vol. II
Hopped Wort and Beer, Chapman and Hall, London, 1991, p. 881
DIN51 757 (04.1994): Testing of mineral oils and related materials; determination of density

https://books.google.com.my/books?
id=3wpHj3mvra8C&pg=PA213&lpg=PA213&dq=DETERMINATION
+OF+REFRACTIVE+INDEX+in+fats+and+oils&source=bl&ots=c4
FB_oP9B9&sig=xS9pU9V916a_nXi_m5ogGrc9qE&hl=en&sa=X&redir_esc=y#v=onepag
e&q=DETERMINATION%20OF%20REFRACTIVE%20INDEX%20in
%20fats%20and%20oils&f=false

FST 261
INTRODUCTION TO FOOD CHEMISTRY

Name: Nabila Husna Binti Abdul Halim


Student ID: 2014861192
Group: AS1164B2
Date of Experiment: 15th Dec 2015
Date of Submission: 12th Jan 2016
Title of Experiment: Determination of Physical
Properties of Fats/Oils
Lecturers Name: Madam Nur Aisyah

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