This document discusses reactions, properties, and analytical constants of fats and oils. It describes several reactions that fats and oils undergo, including hydrolysis and hydrogenation. It also outlines properties like rancidity and how some oils dry. The document focuses on analytical constants used to characterize fats and oils, such as acid number, saponification number, iodine number, and Reichert-Meissl number. It provides definitions, principles, and significance of each constant for analyzing and differentiating between different fat and oil samples.
Properties of fats and oils/Organic chemistry 2/Neet preparation/ Reactions of fats and oil/Qualitative analysis of fats and oils
Also see videos:
Properties of fats and oils
https://youtu.be/ux09yaPPPHw
Qualitative analysis of fats and oils
https://youtu.be/WXO6Ggdjwvo
Hi dear students, in this presentation I had explained the introduction, sources, functions and chemistry of fats and oils. I had covered the chemical reactions of fats and oils too, which includes hydrolysis, hydrogenation, Rancidity and drying of oils.
I had covered acid value, saponification value, iodine value, ester value, acetyl value, Reichert meissl value and polenske value of fats and oils. After watching this presentation it will be be able to answer the following questions,
What are fats and oils?
What are fats and oils?
What are the qualitative analysis tests for fats and oils?
What is fatty acid?
What are saturated and unsaturated fatty acids?
What is the difference between fats and oils?
What is fatty acid?
What is triglyceride?
What are saturated and unsaturated fatty acids?
What are essential fatty acids?
What is omega 3 and omega 6 fatty acids?
How vanaspati ghee is made?
What is acid value?
What is acid number?
What is saponification value?
What is iodine value?
What is ester value?
What is acetyl value?
What is reichert meissl value?
Properties of fats and oils/Organic chemistry 2/Neet preparation/ Reactions of fats and oil/Qualitative analysis of fats and oils
Also see videos:
Properties of fats and oils
https://youtu.be/ux09yaPPPHw
Qualitative analysis of fats and oils
https://youtu.be/WXO6Ggdjwvo
Hi dear students, in this presentation I had explained the introduction, sources, functions and chemistry of fats and oils. I had covered the chemical reactions of fats and oils too, which includes hydrolysis, hydrogenation, Rancidity and drying of oils.
I had covered acid value, saponification value, iodine value, ester value, acetyl value, Reichert meissl value and polenske value of fats and oils. After watching this presentation it will be be able to answer the following questions,
What are fats and oils?
What are fats and oils?
What are the qualitative analysis tests for fats and oils?
What is fatty acid?
What are saturated and unsaturated fatty acids?
What is the difference between fats and oils?
What is fatty acid?
What is triglyceride?
What are saturated and unsaturated fatty acids?
What are essential fatty acids?
What is omega 3 and omega 6 fatty acids?
How vanaspati ghee is made?
What is acid value?
What is acid number?
What is saponification value?
What is iodine value?
What is ester value?
What is acetyl value?
What is reichert meissl value?
Production of Hydrocarbons from Palm Oil over NiMo Catalystdrboon
Catalytic hydrodeoxygenation of palm oil in dodecane over NiMo/Al2O3 has been investigated in a 300mL Parr’s reactor. Triglycerides have been converted to hydrocarbons with various molecular sizes due to the compositions of fatty acids in palm oil. In this experiment, parameters of interest are temperature, pressure and turbine speed. Liquid samples were collected and analyzed by a gas chromatography (GC) to quantify desired hydrocarbon products (C15-C18) in the diesel range. It was found that the amount of desired products depends on the studied parameters. The conversion increases as the reaction temperature and a turbine speed increase, but the operating pressure decreases. In addition, the ratios of Cn/Cn-1 (C18/C17 and C16/C15) have been presented.
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The mineral oil lubricants that are being used these days are not sure of lasting for a long time. There are chances of them being depleted in a short span of years. As a replacement for the mineral oils, various vegetable oils are taken up for research purpose in order to use them as an alternate for the present mineral lubrication. Bio lubricant is produced by transesterification of a triglyceride with methanol in the presence of catalyst to produce fatty acid methyl esters (FAME) and glycerol. The main parameters affecting the transesterification reactions are molar ratio, catalyst type and amount, reaction time, temperature and stirrer speed. In this work, the producrion of sunflower methyl ester (SFME) can be optimized by using Taguchi technique and the properties of a lubricant like viscosity, flash point and fire point is found out, also four ball wear test proved that the SFME+crude SFO proportions produced less wear scar than conventional 2T oil which revealed that the prepared bio lubricant can be used in a commercial vehicle.
Episode 4: PRODUCTION OF 60, 000 MTPA OF OLEOCHEMICAL METHYL ESTER FROM RBD P...SAJJAD KHUDHUR ABBAS
Episode 4: PRODUCTION OF 60, 000 MTPA OF OLEOCHEMICAL METHYL ESTER FROM RBD PALM KERNEL OIL
Micro-emulsion
Process of reducing the viscosity of vegetable oil by the means of solvent (methanol, ethanol as well as normal butanol).
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,
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Animal fat, raw, and used vegetable oils have been
explored to make bio-diesel (mono alkyl esters of long chain fatty
acid) in order to substitute the dwindling supplier of conventional
petro-diesel fuels. In the present investigation custard apple
(Annoma Squamosha), seed oil (non-edible) was Transesterified
with methanol in the presence of sodium hydroxide as catalyst.
The transesterification reaction was carried out for an
hour. The yield
of fatty acid methyl esters produced under operating conditions
was 86.4 wt%. The methyl ester produced by this reaction was
analyzed to ascertain suitability as bio diesel fuels.
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Production of Hydrocarbons from Palm Oil over NiMo Catalystdrboon
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Process of reducing the viscosity of vegetable oil by the means of solvent (methanol, ethanol as well as normal butanol).
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acid) in order to substitute the dwindling supplier of conventional
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with methanol in the presence of sodium hydroxide as catalyst.
The transesterification reaction was carried out for an
hour. The yield
of fatty acid methyl esters produced under operating conditions
was 86.4 wt%. The methyl ester produced by this reaction was
analyzed to ascertain suitability as bio diesel fuels.
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8. R E A C T I O N S
8
2. Hydrogenation
- E.g.
2018
9. P R O P E R T I E S
2018
1. Rancidity of oils
9
10. P R O P E R T I E S
2018
1. Rancidity of oils
- Radical chain reaction of fat rancidity
1
11. P R O P E R T I E S
2018
2. Drying oils
1
cobalt-catalyzed drying process
12. A N A L Y T I C A L C O N S T A N T S
2018
1. Acid number
Synonym: neutralization number, Acid value
1
13. A N A L Y T I C A L C O N S T A N T S
2018
1
1. Acid number
Principle:
14. A N A L Y T I C A L C O N S T A N T S
2018
1. Acid number
1
15. A N A L Y T I C A L C O N S T A N T S
2018
2. Saponification Number
Synonym: Saponification value, Koettstorfer number
1
16. A N A L Y T I C A L C O N S T A N T S
2018
2. Saponification Number
Principle
1
17. A N A L Y T I C A L C O N S T A N T S
2018
2. Saponification Number
1
18. A N A L Y T I C A L C O N S T A N T S
2018
2. Saponification Number
Significance:
1
19. A N A L Y T I C A L C O N S T A N T S
2018
3. Iodine Number
Synonym: iodine value
1
20. A N A L Y T I C A L C O N S T A N T S
2018
3. Iodine Number (iodine value)
Principle:
2
21. A N A L Y T I C A L C O N S T A N T S
2018
3. Iodine Number (iodine value)
Significance:
2
22. A N A L Y T I C A L C O N S T A N T S
2018
4. Ester Number (Ester value)
is the number of mg of KOH required to saponify the esters present
in 1 g of the substance.
Ester value = Saponification value - Acid value.
2
23. A N A L Y T I C A L C O N S T A N T S
2018
4. Ester Number (Ester value)
Method:
- Weigh accurately about 2 g of the sample. Add 25ml of 0.5M
ethanolic KOH
- And boiled under reflux condenser on a water-bath for1hour.
- Add 20ml of water and titrate the excess of alkali with 0.5 M HCl
using a further 0.2ml of phenolphthalein indicator.
- Repeat the operation without sample. (Blank reading)
- The difference between the titrations represents the alkali required to
saponify the esters.
2
24. A N A L Y T I C A L C O N S T A N T S
2018
4. Ester Number (Ester value)
Significance:
Ester value = Saponification value - Acid value.
- The ester value shows the amount alkali consumed in the
saponification of the esters and is possible identify and differentiate
the fats with this value.
2
25. A N A L Y T I C A L C O N S T A N T S
2018
5. Reichert-Meissl number [Reichert Meissl (RM) value ]
It is defined as the ml of 0.1 N KOH required to completely
neutralize the soluble volatile fatty acids distilled from 5 g fat.
- RM number is useful in testing the purity of butter since it contains a
good concentration of volatile fatty acids (butyric acid, caproic acid
and caprylic acid).
- Butter has a RM number in the range 25-30, while it is less than 1 for
most other edible oils. Thus any adulteration of butter can be easily
tested by this sensitive RM number.
2
26. A N A L Y T I C A L C O N S T A N T S
2018
5. Reichert-Meissl number [Reichert Meissl (RM) value ]
Principle:
- Fat is saponified using glycerol-alkali solution & acidified by
sulphuric acid to liberate free fatty acids.
- the liberated fatty acids are steam distilled and the steam volatile
fatty acids are collected (as condensate). The cooled condensate of
the volatile fatty acids is filtered for separation of water soluble and
water insoluble fatty acids.
- The water soluble fatty acids is titrated with alkali to give RM value,
- water - insoluble fatty acids is titrated to give the polenske value.
2
27. A N A L Y T I C A L C O N S T A N T S
2018
5. Reichert-Meissl number [Reichert Meissl (RM) value ]
Significance:
- It is a measure of water soluble steam volatile fatty acids chiefly
butyric and caproic acids present in oil or fat.
- No other fat contains butyric acid glycerides, and therefore, the
Reichert Meissl value of the butter fat is higher than that for any
other fat.
- These determinations have been used principally for analysis of
butter and margarines.
2
28. A N A L Y T I C A L C O N S T A N T S
2018
2
6. Acetyl Number (Acetyl value)
is the number of mg of KOH required to acetic acid liberated by the
hydrolysis of 1 g of the acetylated substance.
Method:
- Boil the 10g of sample with 20 ml of acetic anhydride for 2 hr.
- Add 600 ml water and boil for 30 min.
- Separate and wash the acetylated product
- Determine the saponification value of the acetylated substance(b ml).
- Determine the saponification value of the substance(a ml).
29. A N A L Y T I C A L C O N S T A N T S
2018
2
6. Acetyl Number (Acetyl value)
Significance:
- Is the measure of hydroxy acids in lipids.
- Increased number of acetyl value indicates more amount of free fatty
acids.