DISCUSSION

In the experiment, the objective was to determine the physical

properties of fats and oils in a few samples. The samples included
margarine, butter, palm oil and corn oil.
For the first experiment, the melting point of fats and oils in margarine
was higher than butter. The melting point of margarine was 45.67 oC while
the melting point of butter was 43oC. The result was true according to the
theory stated that margarine had higher melting point than butter.
Margarine was more unsaturated than butter so melted at a low
temperature. The margarine started out as an oil and only some of the
unsaturation was removed. Next, there was difference in fatty acids that
can change the melting point called degree of unsaturation. A higher
degree of unsaturation or number of double bonds gave a lower melting
point in margarine.
For the next experiment, the specific gravity of palm oil was higher than
corn oil. From the theory, the theoretical value of specific gravity for both
oil were at same value or range. In this experiment, the specific gravity of
palm oil was 0.9298 while corn oil was 0.9002. These was because the
specific gravity bottle of the two sample may contain some impurities that
could interfere during handling the experiment.