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Observation Discussion Olive Oil: Table E. Unsaturation Test

The document describes an unsaturation test performed on olive oil, corn oil, and coconut oil. Olive oil required 65 drops of bromine to decolorize, indicating it has the least amount of unsaturation. Corn oil required 19 drops, making it second least saturated. Coconut oil required only 4 drops, showing it has the highest degree of unsaturation. The test measures the number of drops of bromine needed to saturate the double bonds in unsaturated fatty acids present in the oils. Fewer drops required indicates more original unsaturation in the oil.

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1K views1 page

Observation Discussion Olive Oil: Table E. Unsaturation Test

The document describes an unsaturation test performed on olive oil, corn oil, and coconut oil. Olive oil required 65 drops of bromine to decolorize, indicating it has the least amount of unsaturation. Corn oil required 19 drops, making it second least saturated. Coconut oil required only 4 drops, showing it has the highest degree of unsaturation. The test measures the number of drops of bromine needed to saturate the double bonds in unsaturated fatty acids present in the oils. Fewer drops required indicates more original unsaturation in the oil.

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Table E.

Unsaturation test
Observation Discussion
Olive oil 65 drops of bromine was The olive oil reacted to the
added to the solution until bromine after 65 drops of
it no longer instantly bromine therefore olive oil
decolorized has the least amount of
unsaturation.
Corn oil 19 drops of bromine was The corn oil reacted to the
added to the solution until bromine after 19 drops and
it no longer instantly therefore is second to the
decolorized most amount of
unsaturation.
Coconut oil 4 drops of bromine was The coconut oil reacted to
added to the solution until the bromine only after 4
it no longer instantly drops and therefore has
decolorized the most amount of
unsaturation.

The unsaturation test is used to test the degree of unsaturation of fatty acids. Fatty
acids in vegetable oils are generally unsaturated. A halogen like bromine when added to
unsaturated fatty acids, the double bond will be saturated and decolorize the iodine or
bromine, the decolorization indicates the presence of unsaturated fatty acids. When
comparing the unsaturation, it should be remembered that the more the number of
drops of the sample (fat) required to discharge the pink color, the less the unsaturation
(saturated). This is because fat contains less unsaturated fatty acid and therefore it will
take up less iodine per drop due to low number of double bonds (so it will need more
drops of fat sample to take up all iodine and decolorize the pink color).

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