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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.
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
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
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
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
0.91975
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
RESULT
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.
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
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FST 261
INTRODUCTION TO FOOD CHEMISTRY