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Unsaturation in fats and oils

Description

Food labels and advertisements often refer to unsaturated fats and oils. A comparison of the amounts of unsaturated fats and oils present in different foodstuffs can be made by titrating solutions of samples with aqueous bromine (bromine water), which reacts with the carbon - carbon double bonds present in such fats and oils.

Credits

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This is an experiment from the Practical Chemistry project, developed by the Nuffield Foundation and the Royal Society of Chemistry.
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Apparatus Chemicals

Eye protection

Each working group will require:

Conical flask (100 cm3)

Dropping pipette

Measuring cylinder (10 or 25 cm3)

Burette, filled with bromine water (Note 1)

Burette stand, or clamp and stand

White tile

A fume cupboard

Bromine water, approx 0.02 M (HARMFUL), provided in ready-filled burettes (Note 2)

Volasil 244 (HARMFUL), 5 cm3 needed for each titration (Note 3)

Various vegetable oils, fats, as available (Note 4)

Refer to Health & Safety and Technical notes section below for additional information.

 






Food labels and advertisements often refer to unsaturated fats and oils. A comparison of the amounts of unsaturated fats and oils present in different foodstuffs can be made by titrating solutions of samples with aqueous bromine (bromine water), which reacts with the carbon - carbon double bonds present in such fats and oils.

ADDITIONAL INFORMATION

This is a resource from the Practical Chemistry project, developed by the Nuffield Foundation and the Royal Society of Chemistry. This collection of over 200 practical activities demonstrates a wide range of chemical concepts and processes. Each activity contains comprehensive information for teachers and technicians, including full technical notes and step-by-step procedures. Practical Chemistry activities accompany Practical Physics and Practical Biology .