OBJECT:

Determine the slip point of the given sample of fat.

EQUIPMENT:
 Beaker
 Thermometer
 Melting-Point tubes
 Electric Hot-Plate

REAGENTS:
 Fat Sample

PROCEDURE:
1. Melt the sample and filter it through filter paper.
2. Dip at least three clean capillary tubes in the completely liquid sample so that
the sample rises about 10 mm high in the tubes.
3. Fuse the end of the tube in the small flame, taking care not to burn the sample.
4. Cool the tubes by placing in the ice cube tray.
5. Attach the tube with rubber band to the thermometer so that the lower end of
the melting point tubes are even with the bottom of the mercury bulb of the
thermometer.
6. Suspend the thermometer in a beaker about half0full of clear distilled water. The
bottom of the thermometer is immersed in the water to the immersion mark.
7. Adjust the starting bath temperature to 8-10oC below the melting point of the
sample at the beginning of the test.
8. Fats usually pass through an opalescent stage before melting completely. The
heating is continued until the tubes are completely clear throughout. Observe
the temperature at which the tube becomes clear.

OBSERVATION:
The slip point of the given sample is found to be approx 38oC.

RESULT AND DISCUSSION:

Fat and oils are the mixtures of triglycerides and do not posses a sharp melting point i.e
why we call the term slip point. Fats and oils passes through a stage of gradual softening
before they become totally liquid and it is the temperature at which the sample
becomes completely clear and liquid.