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Melting Points and Properties of Fats

The document reports the results of experiments measuring the melting point, refractive index, and specific gravity of various fats and oils. It found that margarine had an average melting point of 50.3°C and butter had an average of 59°C. The refractive indices of corn oil and sunflower oil were measured as 1.4690 and 1.4702, respectively. Specific gravities were also reported for sunflower oil and corn oil relative to water.

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AIN NUR NAJWA MOHD RASHDI
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88 views1 page

Melting Points and Properties of Fats

The document reports the results of experiments measuring the melting point, refractive index, and specific gravity of various fats and oils. It found that margarine had an average melting point of 50.3°C and butter had an average of 59°C. The refractive indices of corn oil and sunflower oil were measured as 1.4690 and 1.4702, respectively. Specific gravities were also reported for sunflower oil and corn oil relative to water.

Uploaded by

AIN NUR NAJWA MOHD RASHDI
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

RESULTS

a) Melting Point of Fats / Oils


Sample : Margerine
Temperature Trail 1 Trail 2 Trail 3 Average
Initial (oC) 10 10 10 10
Final (oC) 49 49 53 50.3

Sample : Butter
Temperature Trail 1 Trail 2 Trail 3 Average
Initial (oC) 33 33 33 33
Final (oC) 58 60 59 59

b) Refractive Index of Fats / Oils


Sample Refractive Index
Corn oil 1.4690
Sunflower 1.4702

c) Specific Gravity of Fats / Oils


Sample Weigh of empty SG Weigh of SG bottle + Specific Gravity of Oil
bottle (g) Oil (after removed
from refrigerator) (g)
Sunflower oil 27.6534 73.4741 0.9164
Corn oil 33.7440 79.8970 0.9231

Specific Gravity = Density of oil / Density of water


= Mass of oil / Volume of oil
1 gram / mL
= (x-y) gram

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