Reichert Meisel number.pptx
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The Reichert-Meissl (RM) number is a measurement used to detect adulteration in butter and ghee. It measures the number of millimeters of 0.1N alkali needed to neutralize the volatile fatty acids distilled from 5g of fat. A lower RM value indicates the butter or ghee has been adulterated with animal fat. The RM number was developed by the chemists Emil Reichert and Emerich Meissl and helps predict properties of fatty acids.
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Fatsoils 200915071149
This document discusses fats and oils. It explains that fats and oils are triglycerides composed of glycerol and long chain fatty acids. It then covers the main reactions of fats and oils including hydrolysis, hydrogenation, and rancidity. The document also outlines several methods for analyzing fats and oils such as acid number, saponification number, iodine number, ester number, Reichert-Meissl number, and acetyl number. These analytical methods are used to determine properties like acid content, ester content, and concentrations of volatile fatty acids.
Biochemical tests for purity of fats & oils
A comprehensive presentation on BIOCHEMICAL TESTS FOR PURITY OF FATS & OILS for MBBS, BDS , B. Pharm & Biotechnology students to facilitate self-study.
TRANSESTERIFICATION OF MAHUA (MADHUCA INDICA) SEEDS OIL
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.
Boortsog
The document discusses research on the effects of high-temperature cooking oils used for fried foods. Chemical analysis found that the number of acids increases in oils absorbed in fried products, likely due to moisture and cooking temperatures breaking down oils. The number of iodine decreases with repeated heating, indicating changes to oil composition. Infrared spectroscopy detected trans fatty acid isomers form when oils are heated, which can increase health risks like heart disease. The density and refractive index of oils increased over time spent cooking, showing polymerization and composition changes.
edible oils
The document discusses the physico-chemical properties and fatty acid profiles of various commercial edible oils. It presents data on the relative density, refractive index, acid value, iodine value, saponification value, and unsaponifiable matter of oils like coconut, palm, palm kernel, sunflower, sesame, groundnut, castor, mustard, olive, and almond oils. The results show differences in these properties across the various oils, with properties like iodine value indicating their levels of saturation and unsaturated fatty acids. The document aims to characterize and compare the properties of these commercial edible oils.
Analysis of lipids
Description about the various analytical parameters like iodine value, saponification value ,acid value.....etc for analysis of lipids
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Research Inventy : International Journal of Engineering and Science
1. The document analyzes the characteristics of oils from seven plant species for use in biodiesel production. It examines properties like free fatty acid content, iodine value, saponification value, cetane number, energy value and density.
2. Through transesterification reactions, fatty acid methyl esters were produced from the oils, with yields over 84% for some plant species.
3. The results validate that the oils from all seven plant species - Ricinus communis, Cocos nucifera, Brassica juncea, Arecaceae elaels, Helianthus annus, Madhuca longifolia and Pongamia pinnata - can
fatsandoilsorganicchemistry FOR LECTURE.pdf
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.
02
Journal of EcoAgriTourism 2, 2015 http://rosita.ro/jeat/volume2cy.html
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The herbal remedy individually or in combination with standard medicines has been used in diverse medical treatises for the cure of different diseases. Pumpkin seed oil is one of the recognized edible oil and has substantial medicinal properties due to the presence of unique natural edible substances. Inflammation is an adaptive response that is triggered by noxious stimuli and conditions, which involves interactions amongst many cell types and mediators, and underlies many pathological processes. Unsaturated fatty acids (UFAs) can influence inflammation through a variety of mechanisms, and have been indicated as alternative anti-inflammatory agents to treat several inflammatory skin disorders. Pumpkin seed oil is rich in (UFAs), that its topical anti-inflammatory properties have been investigated. For that reason, the goal of this article was to evaluate the effects of pumpkin seed oil on acute and chronic cutaneous inflammation experimental models. The extracted pumpkin seed oil had an acceptable initial quality, when it was extracted using soxhlet extraction method and was characterized using standard methods .The physicochemical parameters of purified oil were determined. The boiling point of pumpkin seed oil was (158.90 oC) that equal to the values obtained in literature for some oil seeds, but lower than the boiling point of the oils studied, plus the melting point of pumpkin seed oil was (15.39 oC) that lead to a characteristic in cold cream manufacture. The iodine value was (104 ± 0.03 mg of KOH/g) of oil, indicated a high degree of unsaturation. The saponification value was (181± 3.2 mg KOH/g), this value indicated the pumpkin seed oil had fatty acids with higher number of carbon atoms. As a final point, the acid value was
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This document discusses technology related to oils and fats. It defines oils and fats as lipids composed of triglycerides, which are esters of glycerol bonded to three fatty acid units. The main difference between oils and fats is that fats are solid at room temperature due to higher saturated fatty acid content, while oils are liquid due to higher unsaturated fatty acid content. The document outlines important properties and uses of oils and fats, including as prepared edible products, sources like animal fats and vegetable oils, production statistics, industrial uses, and identification methods based on physical and chemical characteristics.
Lipids: Pharmacognosy MANIK
5. Lipids: Definition, classification, properties and extraction of
a) Plant origin: Castor oil, coconut oil, linseed oil, olive oil, peanut oil and chaulmoogra oil.
b) Animal origin: cod liver oil, shark liver oil and halibut liver oil.
c) Waxes.
Lipids,Pharmacognosy,MANIK
Lipids
Lipids are organic compounds that are insoluble in water but soluble in organic solvents. They include fats, waxes, phospholipids, and steroids. Fats and oils are composed of fatty acids and glycerol. Fats are solid at room temperature while oils remain liquid. Unsaturated fatty acids have one or more double bonds and remain liquid whereas saturated fatty acids are fully hydrogenated and solid. Lipids serve important structural and energy storage functions in the body. Common lipids discussed include cocoa butter, which is obtained from cocoa seeds, and lanolin, which is the waxy secretion from sheep's wool.
Storage lipids
Storage lipids like triglycerides are composed of fatty acids esterified to a glycerol backbone. They serve as energy stores. Animal fats and oils come from rendered animal tissues and secretions. Popular animal fats include lard, tallow, butter, and dairy oils. They are used in foods, soaps, lubricants and other products. Properties depend on fatty acid composition, with saturated fats usually solid at room temperature.
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Presentation on adulteration in fats and oils manoj
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- 2. It is defined as the number of millimetres of 0.1N alkali required to neutralize the soluble volatile fatty acids distilled from 5g of fat.
- 3. RM number helps to detect adulteration in butter and ghee. When butter or ghee is adultered with animal fat, the RM value is reduced.
- 4. RM values have been used to calculate and predict the neutralization value, boiling point, melting point, and heat of crystallization of fatty acids investigated.
- 5. The value is named for the chemists who developed it, Emil Reichert and Emerich Meissl.
- 6. ^ Food and Agriculture Organization and World Health Organization. (2001). The Codex Alimentarius. Rome:FAO/WHO. Volume 8: Fats and Oils, "Section 4.9.1: Estimation of Milk Fat Content". ISBN 92-5-104682-4 ^ "Reichert-Meissl number". Academic Dictionaries and Encyclopedias. Retrieved 2022-09-27.