The acid value (AV) is a measure of free fatty acids in oil or fat, and indicates hydrolysis of triglycerides. The AV is determined by titrating a fat or oil sample with potassium hydroxide solution to neutralize the free fatty acids. A higher AV means more hydrolysis has occurred, which can be caused by factors like high temperature or humidity during processing and storage. The document describes the standard procedure to determine a sample's AV by titration, obtaining an AV of 0.1554 mg KOH/g fat for the provided sample.
In this slide contains Determination of Acid value, Saponification value and Ester value.
Presented by: P.NARESH (Department of pharmaceutical analysis).RIPER, anantapur
Introduction of fats, Reaction of fatty acids, Reaction of fats or oil- Hydrolysis, Hydrogenation, Halogenation, saponification, Drying of oil, Rancidity, Determination of acid value, saponification value, iodine value, acetyl value,
In this slide contains Determination of Acid value, Saponification value and Ester value.
Presented by: P.NARESH (Department of pharmaceutical analysis).RIPER, anantapur
Introduction of fats, Reaction of fatty acids, Reaction of fats or oil- Hydrolysis, Hydrogenation, Halogenation, saponification, Drying of oil, Rancidity, Determination of acid value, saponification value, iodine value, acetyl value,
Fats and oils are composed of molecules known as triglycerides, which are esters composed of three fatty acid units linked to glycerol. An increase in the percentage of shorter-chain fatty acids and/or unsaturated fatty acids lowers the melting point of a fat or oil.
this is chemistry related to food. rancidity - a phenomena of oxidation of oils and fats which leads to their foul smell and taste. it can be prevented in homes by keeping foods containing oils and fats, in air tight containers. packets of chip are filled with nitrogenous gas to prevent rancidity. go on reading this ppt that I had prepared as my holiday homework for chemistry, it is very informative even if you just want to know about the phenomena. - mansvini
Fats and oils are composed of molecules known as triglycerides, which are esters composed of three fatty acid units linked to glycerol. An increase in the percentage of shorter-chain fatty acids and/or unsaturated fatty acids lowers the melting point of a fat or oil.
this is chemistry related to food. rancidity - a phenomena of oxidation of oils and fats which leads to their foul smell and taste. it can be prevented in homes by keeping foods containing oils and fats, in air tight containers. packets of chip are filled with nitrogenous gas to prevent rancidity. go on reading this ppt that I had prepared as my holiday homework for chemistry, it is very informative even if you just want to know about the phenomena. - mansvini
Biochemical tests for purity of fats & oilsrohini sane
A comprehensive presentation on BIOCHEMICAL TESTS FOR PURITY OF FATS & OILS for MBBS, BDS , B. Pharm & Biotechnology students to facilitate self-study.
Biodiesel
Rizky Sabtas Novanda Putra
Apa itu biodiesel ?
Fatty Acid Methyl Ester atau FAME atau Biodiesel merupakan bahan bakar alternative bagi mesin diesel dan terbuat dari sumber terbaru, seperti minyak sayur atau lemak hewan.
kenapa harus biodiesel?
Karena biodiesel merupakan kandidat yang paling baik untuk menggantikan bahan bakar fosil sebagai sumber energi transportasi utama dunia.
proses biodiesel
1.Esterifikasi
Esterifikasi adalah tahap konversi dari asam lemak bebas menjadi ester. Esterifikasi mereaksikan minyak lemak dengan alkohol. Katalis-katalis yang cocok adalah zat berkarakter asam kuat dan, karena ini, asam sulfat, asam sulfonat organik atau resin penukar kation asam kuat merupakan katalis-katalis yang biasa terpilih dalam praktek industrial.
Esterifikasi biasa dilakukan untuk membuat biodiesel dari minyak berkadar asam lemak bebas. Pada tahap ini, asam lemak bebas akan dikonversikan menjadi metil ester.
2.Transesterifikasi
Transesterifikasi (biasa disebut dengan alkoholisis) adalah tahap konversi dari trigliserida (minyak nabati) menjadi alkyl ester melalui reaksi dengan alkohol, dan menghasilkan produk samping yaitu gliserol. metanol adalah yang paling umum digunakan sebagai katalis, karena harganya murah dan reaktifitasnya paling tinggi.
Tidak seperti esterifikasi yang mengkonversi asam lemak bebas menjadi ester, pada transesterifikasi yang terjadi adalah mengubah trigliserida menjadi ester. Perbedaan antara transesterifikasi dan esterifikasi menjadi sangat penting ketika memilih bahan baku dan katalis. Transesterifikasi dikatalisis oleh asam atau basa, sedangkan esterifikasi hanya dikatalisis oleh asam.
Analisa-Analisa Biodiesel
1.Analisa Acid Value
Acid Value ialah massa dari kalium hidroksida (KOH) dalam milligram yang dibutuhkan untuk menetralkan satu gram sample.
Alat dan bahan
Erlenmeyer 300ml
Pipet tetes
Digital buret 50ml
Neraca analitik
Sampel biodiesel
NaOH 0.1N
Indicator phenolphthalein 1%
Larutan isopropyl alkohaol netral
Prosedur kerja Acid Value
Timbang sampel dalam erlenmeyer sebanyak 20gr
Tambahkan 50ml isopropiyl alkohol netral
Tambahkan indicator phenolphthalein 2-3 tetes dan titar dengan larutan NaOH sambil digoyang-goyangkan sambai warna akhir ungu seulas
Perhitungan Analisa Acid Value
VxNx56.1
Acid Value= W
V = Volume NaOH 0.1N
N = Normalitas NaOH
W = Berat Sampel
2.Analisa Moisture Content
adalah perbandingan berat air yang terkandung dalam Sample. Nilai kadar air biasanya dinyatakan dalam persen ( % ) atau part per milion (ppm). Dengan metode Karl Fischer.
Metode Karl Fischer
Karl Fischer adalah metode standar khusus untuk menentukan kandungan air serta penentuannya mulai dari 100 ppm hingga 100%.
kenapa memilih metode karl fischer
dapat mendeteksi air yang terikat secara kimia, akurat ,memiliki kisaran pengujian yang luas dan cepat
Effect of chopping oil palm fruit spikelets on the free fatty acid content re...eSAT Journals
Abstract Crushed oil palm fruit bunches from the continuous sterilization system cause damages and bruising of the fruits, yielding high lipase enzyme reaction if no heating pre-treatment was carried out immediately. Thus, this study was proposed to acquire the free fatty acid content (FFA) release rate and to determine the mechanical properties of chopped oil palm fruit spikelets. The fruit spikelets were chopped by using two different methods, which were manually chopping using a knife blade and utilizing a fabricated chopper blade. Damages obtained from the manually chopped using the knife blade were classified into two categories, which were minor and major damage. The chopper blade was fixed on the Instron Machine to obtain its mechanical properties, such as rupture force, deformation at rupture, hardness and energy at the break of the fruit spikelets. The chopped fruit spikelets were stored at different storage periods ranging between 0hr to 2hr at room temperature. Extraction of palm oil was extracted using the Soxhlet extractor and the FFA content of the palm oil was determined through titration method. Results showed that the mean rupture force, deformation at rupture, hardness and energy at break required when chopping the fruit spikelets were 2781N, 45.53mm, 61.02 N/mm and 36.71J respectively. The development of FFA content was highly influenced by the damaged area of the fruits and the length of storage periods. This is due to the development of lipase enzyme activity that occurred in the damaged cells, therefore simultaneously increasing the rate of FFA content released. Key Words: Oil Palm Fruit Spikelets, Chopping Methods, Mechanical Properties, Storage Periods, Free Fatty Acid Content.
Fats and oils are the major part of the lipid present in the adipose tissue of mammals. Fats and oils are the esters of fatty acids and alcohols and on hydrolysis gives fatty acids and alcohols. Fats and oils are mainly the glyceryl esters of various fatty acids like palmitic, stearic, oleic, linoleic and linolenic. These are also called as triglycerides as three molecules of fatty acids condense with one mole of glycerol to form fat.
Lipids structure, classification, functions and propertiesKambhampatiChinmayi
This presentation would provide a better understanding of the basics required to get a grip on lipids. Hope it is useful. any suggestions would be humbly accepted. Thank you.
FATS AND OILS- Fats and oils are triglycerides(triesters).They are made from glycerol and fatty acids.Fats are solids at room temperature whereas oils are liquids.Fatty acids present in fats and oils can be saturated or unsaturated.Fats and oils store energy and help to insulate the body, cushion and protect organs.
SYNTHETIC DETERGENTS- Synthetic detergents or soapless soaps are synthetic substances that are being increasingly employed as cleansing agents these days.
This is for Bachelor of Pharmacy 3rd semester students that cover the chapter fats and oils. This is useful and also help them to prepare for examination.
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[Note: This is a partial preview. To download this presentation, visit:
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Sustainability has become an increasingly critical topic as the world recognizes the need to protect our planet and its resources for future generations. Sustainability means meeting our current needs without compromising the ability of future generations to meet theirs. It involves long-term planning and consideration of the consequences of our actions. The goal is to create strategies that ensure the long-term viability of People, Planet, and Profit.
Leading companies such as Nike, Toyota, and Siemens are prioritizing sustainable innovation in their business models, setting an example for others to follow. In this Sustainability training presentation, you will learn key concepts, principles, and practices of sustainability applicable across industries. This training aims to create awareness and educate employees, senior executives, consultants, and other key stakeholders, including investors, policymakers, and supply chain partners, on the importance and implementation of sustainability.
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1. Develop a comprehensive understanding of the fundamental principles and concepts that form the foundation of sustainability within corporate environments.
2. Explore the sustainability implementation model, focusing on effective measures and reporting strategies to track and communicate sustainability efforts.
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1. Introduction and Key Concepts of Sustainability
2. Principles and Practices of Sustainability
3. Measures and Reporting in Sustainability
4. Sustainability Implementation & Best Practices
To download the complete presentation, visit: https://www.oeconsulting.com.sg/training-presentations
Sustainability: Balancing the Environment, Equity & Economy
E6 acid value
1. INTRODUCTION
The acid value (AV) is a common parameter in the specification of fats and oils. It is
defined as the weight of KOH in mg needed to neutralize the organic acids present in 1g of fat
and it is a measure of the free fatty acids (FFA) in a sample of oil or fat indicates hydrolysis
of triglycerides. Such reaction occurs by the action of lipase enzyme and it is and indicator of
inadequate processing and storage conditions (i.e. high temperature, and relative humidity,
tissue damage). Besides of free fatty acids, hydrolysis of triglycerides produces glycerol.
RCOOH + KOH → ROO-
K+
+ H2O
Free fatty acids are a source of flavors and aromas. On one side, short chain of free
fatty acids tend to be water soluble and volatile with characteristic smell. On the other hand,
we have long chain saturated and unsaturated fatty acid. The later are more prone to oxidation
in their free form and their breakdown products (aldehydes, ketones, alcohols, and organic
acids) provide characteristic flavors and aromas. In most cases, these flavor and aromas are
considered a defect in oils, fats, and foods that contain them. However, there are instances
where hydrolysis of triglycerides and oxidation of free fatty acid are key in the development
of desirable flavor and aroma in foods. This is the case of aged cheeses and some processed
meats.
There are standard methods for determining the acid number, such as ASTM D 974
and DIN 51558 (for mineral oils, biodiesel), or specifically for Biodiesel using the European
Standard EN 14104 and ASTM D664 are both widely utilised worldwide. Acid number
(mg KOH/g oil) for biodiesel should to be lower than 0.50 mg KOH/g in both EN 14214 and
ASTM D6751 standard fuels. This is since the FFA produced may corrode automotive parts
and these limits protect vehicle engines and fuel tanks.
As oil-fats rancidify, triglycerides are converted into fatty acids and glycerol, causing
an increase in acid number. A similar observation is observed with Biodiesel aging through
analogous oxidation processes and when subjected to prolonged high temperatures (ester
thermolysis) or through exposure to acids or bases (acid/base ester hydrolysis).
THEORY
Different fat samples may contain varying amount of fatty acids. In addition, the fats
often become rancid during storage and this rancidity is caused by chemical and enzymatic
hydrolysis of fats into free acids and glycerol. The amount of free fatty acids can be
determined volumetrically by titrating the sample with potassium hydroxide. The acidity of
fats and oils is expressed as its acid value or number which is defined as mg KOH required to
neutralize the free fatty acids present in 1g of fat or oil. The amount of free acids present or
acid value of fat is a useful parameter which gives an indication about the age and extent of
its deterioration.
2. TITLE
Determination of acid value of fats and oils
APPARATUS
Beakers, Conical flask, Pipette, Burette, Retort stand
MATERIALS
0.1N Oxalic acid, Potassium hydroxide (KOH) solution, Phenolphthalein indicator, Fat
solvent, Fat sample
PROCEDURE
(A)Standardize normality of potassium hydroxide solution, KOH
(1) 10ml of 0.1N oxalic acid is poured into conical flask. 2-3 drops of phenolphthalein
indicator is added to the solution.
(2) The solution is titrated with KOH solution till a permanent pink colour appears. The
volume of KOH solution used is recorded . Using the volume of KOH solution is
used, the concentration of KOH is calculated by using the formula S1V1=S2V2.
(B)Determination of acid value of fats and oils
(1) 5g of fat sample is weighed and placed in a conical flask. Then, 25ml of fat solvent is
added to the conical flask and shake it well. Few drops of phenolphthalein is added to
the solution also.
(2) The above solution is titrated with 0.1N KOH until a faint pink colour persists for 20-
30 seconds. The volume used is recorded.
(3) Step 1 and 2 above is repeated with a blank sample which does not contain any fat
sample.
3. RESULTS AND CALCULATIONS
(A)Standardize normality of potassium hydroxide solution, KOH
Table of volume of KOH used in titration
No of Observation Initial Reading (ml) Final Reading (ml) Average Reading
(ml)
1 0.00 17.00
17.002 0.00 16.90
3 0.00 17.10
V1S1=V2S2
where V1= Volume of oxalic acid used
S1= Normality of oxalic acid,
V2= Volume of KOH used
S2= Normality of KOH
S2=
𝑉1 𝑆1
𝑉2
= (10.00ml)(0.1N)
(17.00ml)
= 0.05882N
Therefore, normality of KOH is 0.05882N.
(B)Determination of acid value of fats and oils
Table of volume of KOH used in titration(with fat sample)
No of
Observation
Fat sample
Used (g)
Volume of
fat
solvent(ml)
Initial
Reading
(ml)
Final
Reading (ml)
Average
Reading (ml)
1 4.995 25.00 0.00 0.50
0.50
2 4.995 25.00 0.00 0.50
Table of volume of KOH used in titration( without fat sample)
No of
Observation
Volume of fat
solvent used
(ml)
Initial Reading
(ml)
Final Reading
(ml)
Average
Reading (ml)
1 25.00 0.00 0.10
0.10
2 25.00 0.00 0.10
0.1N KOH solution used for blank sample (Blank) = 0.10ml
0.1N KOH solution used for sample (With fat sample) = 0.50ml
Titre value for sample = 0.50ml – 0.10ml
= 0.40ml
Therefore, titre value of sample is 0.40ml.
4. Acid value (mg KOH/g fat) =
Titre value x Normality of KOH x 56.1
Weight of sample (g)
1ml of 0.1N KOH contains 56.1mg of KOH. Hence a factor of 56.1 is incorporated in the
numerator in the above equation to obtain weight of KOH from the volume of 0.1N KOH
solution used during this titration.
Hence, 0.05882 N KOH contains
56.1mg x 0.05882N
0.1N
= 32.998mg
Acid value (mg KOH/ g fat) = (0.40ml) × (0.05882N) × (32.998mg)
(4.995g)
= 0.1554 mg KOH/ g fat
Therefore, Acid value of the fat sample after calculated is 0.155 mg KOH/ g fat.
DISCUSSION
Acid value defined as the amount of potassium hydroxide in milligram required to
neutralize the free fatty acids (FFAs) in one gram of fats and oils. . The acid number is a
measure of the amount of carboxylic acid groups in a chemical compound, such as a fatty acid,
or in a mixture of compounds. In a typical procedure, a known amount of sample dissolved in
organic solvent (often isopropanol), istitrated with a solution of potassium hydroxide with
known concentration and with phenolphthalein as a colour indicator. From the results, we can
see that 0.1554mg of KOH is needed to neutralize 1 gram of fat and oils.
The majority of national and international standards for AV determination in fat and oils
are based on the acid-base titration techniques in non-aqueous solvents. However, these
techniques have a number of drawbacks:
Currently used non-aqueous solvents are toxic, such as ethanol or isopropanol heated
up to 60ºC or higher or diethyl ether-ethanol solvent.
Incomplete solubility of test oil portion in alcohol (even under heating) caused by the
formation of a dispersed system.
Conditions for accurate acid-base titration in hot amphoteric solvents might
deteriorate due to the increase of the solvolysis constant for anion titrable weak acids
with an increase in temperature. This conclusion follows from the fact that the solvent
auto-protolysis constant increases, and the acid dissociation constant decreases with
increased temperature.
Need to previously neutralize the solvents.
CONCLUSION
The acid value of the provided sample is 0.1554mg KOH / g fat.