EXPERIMENT NO - 10

CONSUMER ENVIRONMENTAL CHEMISTRY

(A) ANALYSIS OF LIPIDS

Introduction
Lipids are esters of fatty adds or are substances capable of forming such esters, and are utilized
by living organisms. Simply, lipids of either plants origin or animal origin can be sub divided
into fats and oils, depending upon whether they are solids or liquids at room temperature. The
analysis and testing of oils and fat is needed for an assessment of quality and purity as well as
for their identification. A number of physical and chemical constants have been established for
these purposes. Some of the most common measurements are: saponification value, iodine
value, peroxide value, acid value, refractive index and PRK value. Since oils and fat are natural
products, their compositions are dependent on various factors: therefore the above values
usually presented as a range.

Iodine value
Iodine value can be defined as the number of grams of iodine (I 2 ) reacts with 100 g of oi1 or
fat. It is a traditional measure of all fats and oils. Since the addition product of iodine to a
double bond is usually unstable, iodine monochloride (ICl) or iodine monobromide (IBr) is
used instead of iodine alone. The amount of ICI or IBr which adds to the unsaturated fat or oil
can then be related to the amount of iodine that would have added and thus to the iodine value.

H I
H H
ICl
C C C C

Cl H

In the experiment you will be determine the iodine number of a selected brand of margarine by
a titrimetric method.

Procedure
1. Accurately weigh out around 0. 5 g of margarine to a watch glass.
2. Transfer this sample into a stoppered reagent bottle carefully, dissolving in 15 ml of
methylene chloride
3. Add 25.00 ml of ICl solution, stopper the bottle and leave to stand in the dark for 30 min. At
the same time set up a blank, which contain 15 ml of methylene chloride and 25.00 ml of ICl
solution.
4. At the end of this period add 15 ml of' 15% KI solution and 25 ml of distilled water into each
bottle.
5. Titrate the liberated iodine with 0.01 M, odium thiosulphate solution with proper shaking.
When the organic layer changers purple to light color, add 0.01 M sodium thiosulphate
solution drop by drop and shake well. At the end point purple color disappear complete
Calculation and Discussion.
1. Calculate the gram of iodine (I 2 ), which would be absorbed by 100 g of the margarine, it is
the iodine number.
2. Suggest suitable experimental methods to determine the following food quality
parameters
a) Saponification value
b) Acid value
c) Peroxide value

3. Discuss the Iodine number, Saponification value, Acid value and peroxide value of
consumable oil & fat.
4. Explain the manufacturing process margarine.

(B) ANALYSIS OF BLEACH

Objective
 To determine the percent “available Cl 2” in a bleach.

Introduction
Commercial bleach agents contain the hypochlorite ions. (ClO-) as the active ingredient" in the
form of the sodium salt. (NaOCl) or the calcium salt (Ca(OCl)2 ). Normally the oxidizing
strength of a bleach is rated relative to chlorine (Cl 2 ). This rating called the available Cl 2,
which is equivalent to the oxidizing strength of the same mass of Cl 2 per unit volume of bleach
solution (or mass the power). Occasionally, the strength of bleach is expressed as percent
chlorine by mass.

Theory
The oxidation-reduction of a bleach involves the reaction of the hypochlorite ion (an oxidizing
agent) with iodide ion. The I- ion is oxidized to I2 which in the presence of excess I - forms I3 -.
ClO- (aq) + 3I -(aq) I3-(aq) + Cl- (aq) + 2OH-(aq)
The tri-iodide ion, I3 - generated in the reaction titrated with a standard sodium thiosulphate.
Na2 S2O3 solution.
I3-(aq) + 2 S2O3 2-(aq) 3I- (aq) + S4O6 2-(aq)

Net ionic equation

ClO-(aq) + 2 S2O3 2-(aq) + H2O (l) Cl-(aq) + S4O6 2-(aq) + 2OH-(aq)
Starch is added as the indicator to detect the stoicheometric point.

NOTE:
The available Cl 2 in the bleach sample is calculated as if free Cl 2 per unit volume (or
mass) reacts with the I - ion. The chlorine assumes to be analyzed with S 2 O32- just as
hypochloride ion.
 Cl2(aq) + 3I- (aq) Cl-(aq) + I-3(aq)
I-3(aq) + 2 S2O3 2-(aq) 3I- (aq) + S4O6 2-(aq)

Procedure
1. Pipette 10.00 ml of bleach into a 100 ml volumetric flask and dilute to the mark with boiled
de ionized water. Mix thoroughly. Pipette 25 ml of this diluted bleach solution into a titration
flask and add 20 ml of de ionized water, 15ml of 0.1M KI solution and 10 ml of 3M H2SO4.
A yellow color indicate the presence of I2 as I3 -. Immediately titrate the liberated I 2 , with
std Na2S2 O3 solution until the red brown color nearly disappear. Add 2ml of starch solution
to form deep blue (I3 starch) - ion. While swirling the flask. continue titrating slowly until the
deep blue color disappear. Record the final volume ( ±0.05 ml ) of the titrant in the burette.

2. Place 1g of powdered, bleaches into a mortar and grind. Measure the exact mass of the
pulverized sample on weighing paper and transfer it to a 100ml volumetric flask fitted with
a funnel. Dilute to the mark with hot de ionized water. Mix the solution thoroughly. Pipette
25 ml of this solution into a 250 ml Erlenmeyer flask and add 20 ml of de ionized water and
15ml of 0.1M KI and l5 ml of glacial acetic acid. Immediately titrate the liberated I2 with
std Na2S2O3 Solution until the red brown color nearly disappear. Add 2ml of starch solution
to form deep blue, (I3Starch) - ion. While swirling the flask. continue titrating slowly until
the deep blue color disappear. Record the final volume of the titrant in the burette.

Treatment of Results
1. Calculate the available ClO - in sample.
2 Calculate the oxidizing strength of bleach relative to chlorine.
3. Describe the whitening process of bleach against stains.
4. If an air bubble initially trapped in the tip of the burette is released during t he titration, will
the reported percent available Cl 2 be too high or too low ? Explain.

(C) WATER CONTENT OF WASHING LIQUIDS

Introduction
There are various washing liquids available for various purposes. They contai n
different kinds of components, depending upon the type of object to be washed. However the
largest single component present in all these liquids is water. The objective of this experiment
is to determine the water content of a selected brand of car-washing liquid.

Procedure
(1) Add 10 ml of the given washing liquid and 10 ml of toluene (previously distilled or dried
using CaCl 2 ) with a measuring cylinder to a 100 m1 round-bottomed flask.
(2 ) Set up the Dean and Stark apparatus
(3 ) Add few boiling granules and gently heat the mixture until no more water collects in the
side-arm (about 1 5min).
(4) Measure the amount of the water collected in a 10 ml measuring cylinder and calculate
the percentage water by volume in the washing liquid.