a > Name of the experiment: DETERMINATION OF I Reichert Meiss! (RM) Value: RM value denotes the number of ml of deci-normal alkali required to neutralize the steam volatile and water soluble fatly acids obtained {rom exactly 5 gms of fat under specified conditions. ICHERT MEISSL (RM) VALUE Objective: To know the quality of products To determine the produets whether is adulterated or not Apparatus: i) Graduated cylinder (100 ml) Pipette Round bottom flask iv) Condenser v) Receiver vi) Heate vii)Measuring Beaker viii) Whatman master filter paper ix) Funnel Reagents: Glycerol 0.1 N NaoF solution Glass beads Phenolphthalein Alcohol Cone. 1:0; solution me eee Procedure a) Weigh exactly 5 g of fat into the round bottom flask by the help of digital balance b) Add 20 g of glycerol soda, which is prepared by 180 ml of glycerol with 20 g, of NaoH! c) Heat over a naked flame until the fat is completely saponified and the liquid become perfectly clear no definite time is given here. d) Then the flask to cool by the pouring the tape water surround the flask ¢) Then 135 ml of hot water, 6 ml of conc. HeSOx and some pieces (10-15) of glass beads/ pumic powders/ silica carbide into the flask and covered the mouth of flask with cork f) Connect the flask with the condenser and heat the tlask to distillate about 110 ml of water-soluble fatty acids. g) Filter the 110 ml distillated! solution with the whatman master filter paper andl finally collect the filtrate around 100 ml, h) Add 1-5 drop of phenolphihalein and then titrate with the N/10 NaOH solution Results: RM value= Required N/10 alkali solution * 1.1 Where, 100 ml fillrated obtained from 110 that is the ratio of 11 Comment:DETERMINATION OF POLENSKE VAL Name of the experimen Polenske (P) Value: ; P value denotes the number of ml of deci-normal alkali required to neutralize the steam volatile and water insoluble fatty acids obtained from exactly 5 gms of fat under specified conditions Objective: To determine the quality of fat to know the quality of fat whether is adulterated or not Apparatu: a) Graduated cylinder (100 ml) d) Pipette ©) Hlat/round bottom flask a) Condenser ©) Receiv 1) Heater g) 110 ml beaker h) Whatman filter paper i) Funnel Reagents: a) Glycerol b) Cone, NaOH solution ¢) Glass beads d) Phenolphthalein @) Alcohol 1) 0.1. N NaOII solutions 2) Silver sulphate solution h) Cone. H2SO, solution Procedure a) Weigh exactly 5 g, of milk fat or ghee in the round bottom by the help of digital balance b) Add 20 9, of glycerol soda, which is prepared by 180 ml of glycerol with 20 ml of Naol} ©) Heat over a naked flame until the milk fat is completely saponified and the liquid become perfeetly clear d) Then the flask to cool by the pouring, the tape water surround the flask &) Then covered the mouth of flask with cork and add 135 ml of hot water into the flask and 6 ml of cone, 11:80} solution 1) Conneet the flask with the condenser and heat the flask to distillate about 110 ml of waler-soluble fatty acids 2) Filler the 110 ml solutions with the whatman filler paper and reject the filtrate and washed the insoluble portion from all parts with 50 ml alcohol. h) Add 1-5 drop of phenolphthalein and then titrate with the al li solution Results: The value obtained by the titration with alkali is called the P value of sample CommentName of the experiment: DETERMINATION OF KIRSCHNER VALU! Kirschner (K) Value: K value denotes the number of ml of deci-normal (0.1 N aqueous) alkali required to neutralize the steam volatile and water soluble fatty acids, the silver salts of which are soluble in water, obtained from exactly 5 gms of fat under precise specified conditions. Objective: To know the quality of products ‘To determine the products whether is adulterated or not Apparatus: 1a) Graduated cylinder (100 ml) b) Pipette c) Round bottom flask d) Condenser e) Receiver f) Heater g) Measuring Beaker h) Whatman master filler paper i) Funnel Reagents: a) AgSOs (Fine powdered) b) 0.N Naol! solution ¢) Glass beads d) Phenolphthalein e) Cone, HsS0; solution Procedure 1) Weigh by the help of digital balance exactly 05 g of finely powdered AySOr into the round bottom flask containing, neutralized solution obtained after RM value determination 2) Stopper cork place on the mouth of the round bottom flask and place in the dark for an hour with occasional shaking, 3) Filler in the dark and take 100 ml filtrate. 4) ‘Then 35 ml of hot water, 6 ml of cone. H2SO4 and some pieces (10-15) of glass beads/ pumice powders/ silica carbide into the flask and covered the mouth of flask with cork 5) Connect the flask with the condens water-soluble fatty acids, 6) Take 110 mI distillate and cool. 7) ‘Then the flask to cool for § min by the pouring the tape water surround the task 8) Filter the 110 ml distillated solution with the whatman master filter paper and finally collect the filtrate around 100 ml, 9) Add 1-5 drop of phenolphthalein and then titrate with the N/W NaOH solution Calculation of K value= 100+(a-c)*121/ 10,000. Where, a= require alkali solution for sample, e require alkali solution for blank and heat the flask to distillate about 110 ml of Results: Comments:Name of the experiment: Determination of Acid Value Acid Value: Acid value (AV) is the number of mg of alkali (KOH or NaOH) required to n free fatty acids present in 1 g of the fat. Acid value is the measure of hydro In general, it gives an indication about cuibility of the lipid. wutralize the ic rancidi The acid value may be overestimated if other acid components are present in the system, eg. amino acids or acid phosphates, The acid value is often a good measure of the breakdown of the triacylglycerols into free fatty acids, which has an adverse effect on the quality of many li Objective: To determine whether the fat is free from hydrolytic rancidity or not? ‘To know the quality of fat whether is adulterated or not? Apparatus: Round bottom flask « Balance + Measuring cylinder « Burette + Dropper Reagent + 0.1N Naoki + Phenolphthalein + 95% ethyl alcohol Procedure Step1 Reagent preparation: + 0.1N Naoll: Dissolve 4g NaOH pellets into 900 ml of distilled water and make a final volume of 1000ml. Prepare it before use. + Phenolphthalein: Dissolve 1 g Phenolphthalein indicator powder into 50 ml. ethanol, mix well by shaking, and make a final volume of 100 ml. Step2 Sample preparation: 1. Weigh 10-20 y of ghee or fat andl taken in the round bottom flask (as the expectedt acid value of the sample is 1 to 4) 2. Take 50 ml of 95% of ethyl alcohol into the another conical flask andl add few drops (2-3 drops) of Phenolphthalein indicator ‘This ethanol and phenolphthalein titrate with 0.1 N NaOH to neutralize ethanol (Light pink color solution formed) 4. Now the neutralize ethanol is added to the flask containing, sample and shake to mix the solution 5. Heat to boiling up to clear and transparent until ethanol dissolved completely. 6. Shake the flask thoroughly to clissolve all the free fatty acidStep 3 7 1 Take 0.1 N NaOH ina burette and note initial burette reading 2. Start titration with 0.1 N NaOH solution by adding few drops of phenolphthalein indicator in the samples 3. Titration should be continued with vigorous shaking to get accurate results, pink color solution indicate the end point of the titration and note final burette reading Step 4 Calculation: Acid value = ml of Nal ali required x N of NaOH x MW of NaOH (40.001) Weight of the sample Percent of free fatty acids (FFA%): Often, the acid value is converted to FFA content by multiplying the acid value with a factor that equals the molecular weight of the fatty acid concerned (usually oleic acid, MW = 282.4) divided by ten times the molecular weight of the alkali (56.1 for KOH, 40.01 for NaOH). This factor ten derives from the fact that the acid value is expressed as me/g, whereas the FFA content is expressed as a percentage. °%4 FEA Acid value x [(Mol. wt, of oleic acid’ Mol. wt. of NaOH) x (100/1000)] % FEA Acid value x 282.27/ 40,001) x (1/10)] Comments:Name of the experiment: DETERMINATION OF SAPONIFICATION VALUE Saponification Value: ‘The saponification value may be defined as the number of milligrams of potassium hydroxide required to neutralize the fatty acids obtained by complete hydrolysis of one gram of oil or fat. The saponification number is a measure of the average molecular ‘weight of the triacylglycerols in a sample. Saponification is the process of breaking down a neutral fat into glycerol and fatty acids by treatment with alkali. The smaller the saponification number the larger the average molecular weight of the triacylglycerols present i.e. Saponification value is inversely proportional to the mean molecular weight of fatty acids (or chain length). ‘Thus saponification value gives us information whether an oil or fat contains high proportion of lower or higher fatty acids. For eg., butter has a large proportion of lower fatty acids than lard and tallow, and has high saponification value. Objective: ‘fo determine the molecular weight of fat To know the quality of fat whether is adulterated or not Apparatus: Conical flask Pipette Balance Burette Dropper Reagents: 05N HCl Glass beads Phenolphthalein 0.5N KOH with 95% alcoholic solution Procedure 1. Weigh exactly 2 g of milk fat or oil in the conical flask by the help of digital balance 2. Add 25 ml of KOH solution in the conical flask 3, Boiling for half hour on silica bath attached stopper with 4 feet long, pipette under condenser Cool about 5 minutes Add 015 ml. or 4-5 drops of phenolphthalein ‘Titrate with 0.5 N HCI, while the solution is still hot, Make a blank determination upon the same quantity of KOU solution at the same time under above condition Calculation: Saponification value= _(B-S) XN of HCI. X 56.1 Naas a Where, B= ml of HCI required by blank S= ml of HCI required by sample 56.1= equivalent weight of KOU Result: Comment: