EXPERIMENT 1

DETERMINATION OF PHYSICAL PROPERTIES OF FATS/OILS

Introduction.

Fats and oils are constructed of building blocks called “triglycerides” resulting from the
combination of one unit of glycerol and three units of fatty acids. They are insoluble in water but
soluble in most organic solvents. They have lower densities than water, and may have
consistencies at ambient temperature of solid, semisolid, or clear liquid. When they are solid-
appearing at a normal room temperature, they are referred to as “fats,” and when they are liquid
at that temperature, they are called “oils.” For simplification purposes, the terms "fat" and "oils"
are used interchangeably in the remainder of this publication.

A. Determination of Melting Point.

Introduction.

As fats are a mixture of a number of different triglycerides, the melting point becomes difficult
to measure. It is therefore necessary to impose an empirical test procedure, which will allow
reproducible results to be achieved, but which cannot be used to identify components of a
mixture. The two common measurements generally adopted are “slip point” and “titre”.

The slip point measures the temperature at which a carefully prepared sample will move or slip
in a capillary tube when heated slowly in a water bath.

Obejectives.

To determine the slip point (melting point) of fats/oils.

Materials/Apparatus.

Fats/oils
Capillary tube (7.5 cm long, 1.5 cm internal diameter, and 0.9 mm capillary bore)
Hot plate
Thermometer
Beaker, 1000 mL
Tong
Procedure (Cappillary Tube Method)

1. 1 cm length of fat or oil which has been melted was inserted into a capillary tube by using a
piece of filter paper.

2. The capillary tube was cooled at a temperature of < 0˚C for 2 hours.

3. This tube was submerged in water so that the top end of the fat or oil is 1 cm below the level
of water. 700 mL water contained in a 1000 mL beaker was used approximately.

4. A thermometer was hung in the middle of the beaker. The water was heated at the rate of
10˚C / minute.

5. The temperature at which the fat starts to slip out and also the final temperature when all the
fat has slipped out of the tube was recorded. This temperature or range of temperature was
referred to as the slip point (or melting point).

B. Determination of Specific Gravity (SG).

Introduction.

The specific gravity is the ratio between the density of an object, and a reference substance. The
specific gravity can tell us, based on its value, if the object will sink or float in our reference
substance. Usually our reference substance is water which always has a density of 1 gram per
milliliter or 1 gram per cubic centimeter.

Objectives.

To determine the Specific Gravity (SG) of fats/oils.

Materials / Apparatus.

Fats/oils
Specific Gravity Bottle
Disposable plastic pipette/dropper
Refrigerator
Balance
Label sticker
Procedure.

1. The empty SG bottle was weighed in gram (x).

2. The SG bottle was filled with oil (or melted fat). The bottle was closed with a stopper which
has a capillary bore.

3. It was cooled at 7˚C for 24 hours.

4. The SG bottle was warmed to 25˚C or room temperature until expansion has ceased.

5. The bottle was wiped and cleaned on the outside and was weighed in gram (y).

6. The SG of the oil or fat was calculated.

Calculation.

Specific Gravity = Density of oil

Density of water

= Mass of Oil / Volume of Oil

1 gram / mL

= (y-x) gram / z mL
1 gram / mL

z = total volume of oil the SG bottle can hold = 50 mL

Specific gravity for sample palm oil.

= (6.972 – 2.4809) gram / 50 ml

1 gram / mL

= 0.0898

Specific gravity for sample corn oil.

= (7.660 – 3.4434) gram / 50 ml

1 gram / mL

= 0.0843
C. Determination of Refractive Index (RI).

Introduction.

It is a physical attribute of triglycerides, measured by the angle through which a beam of light is
bent when passing through a thin film of melted fat. The index of each type of fat falls within a
narrow range and it can be used as a characteristic of the fat in checking purity or searching for
components of a mixture. It is temperature dependent and is usually measured at 400C, a
temperature at which most fats are liquid. A correction factor can be used if it is not possible to
work at a selected temperature for which reference data are available.

Refractive index is a physical attribute of triglycerides, measured by the angle through which a
beam of light is bent when passing through a thin film of melted fat. The index of each type of
fat falls within a narrow range and it can be used as a characteristic of the fat in checking purity
or searching for components of a mixture. It is temperature dependent and is usually measured at
400C, a temperature at which most fats are liquid. A correction factor can be used if it is not
possible to work at a selected temperature for which reference data are available.

Objectives.

To determine the refractive index of fats/oils.

Materials / Apparatus.

Fats/oils
Disposable plastic pipette/dropper
Abbe Refractometer
Tissue paper
Dropping bottle filled with acetone

Procedure.

For determination of RI using a refractometer and a sodium vapour lamp, the following
temperatures are used: 20˚C for oils, 40-60˚C for hydrogenated fats, and 80˚C for waxes.

1. Scale adjusment procedure: 2-3 drops of distilled water was placed on the main prism surface
using a syringe, covered with the secondary prism and was looked through the eyepiece. If the
thermometer scale is 20˚C, the refractometer was setted at 1.3330 (Brix 0%). If the temperature
is other than 20˚C, an adjusment was carried out according to the chart in the refractometer
manual.
 2. The secondary prism was opened and 2-3 drops oil (or fat at 40˚C) was placed at the centre of
the main prism. Make sure the sample was distributed evenly and that there was no air buble.

3. The secondary prism was closed with caution.

4. While looking through the eyepiece, the measurement knob was turned slowly until the
boundary line can be observed in your view (this line may not be clear). Therefore, the
measurement knob was turned until the view changes from dark to light. This degree of lightness
can be changed using the “high-low” switch on the thermometer box.

5. The colour compensator knob was turned to remove the colour of the boundary line. After this,
a clear boundary line can be seen.

6. The measurement knob was turned again to coincide the boundary line with the crossed line.

7. The RI was recorded. Note: the top scale shows the RI; the bottom scale shows the brix
reading.

Results.

EXPERIMENT 1: DETERMINATION OF PHYSICAL PROPERTIES OF FATS/OILS.

Table 1.1: Melting Point of Fats/Oils.

Sample: A .

Temperature Trail 1 Trail 2 Trail 3 Average

Initial (˚C) 41˚ 41˚ 39˚ 40.33˚
Final (˚C) 41˚ 42˚ 39˚ 40.67˚

Sample: B .

Temperature Trail 1 Trail 2 Trail 3 Average

Initial (˚C) 41˚ 40˚ 40˚ 40.33
Final (˚C) 44˚ 41˚ 40˚ 41.67
Table 1.2: Specific Gravity of Fats/Oils.

Sample Weigh of empty SG Weigh of SG bottle + Specific Gravity of

bottle (g) Oil (after removed Oil
from refrigerator) (g)
Palm oil 2.4809 6.972 0.0898
Corn oil 3.4434 7.660 0.0843

Table 1.3: Refractive Index of Fats/Oils.

Sample Refractive Index

1 2 3 Average
Palm oil 1.5885 1.5886 1.5886 1.5886
Corn oil 1.5888 1.5887 1.5887 1.5887

Disscussions.

In this experiment, we determine the physical properties of fats/oils which are slip point
(melting point), specific gravity (SG) and refractive index (RI).

Based on this experiment, for sample A, the average range of temperature the fats/oils start to
slip out was within 40.33˚C – 40.67˚C while for sample B was 40.33˚C – 41.67˚C. Sample A is
butter while sample B is margarine. From the results, it shows that margarine have higher range
of melting points than butter. The results from research says that the melting point of butter is
between 32˚C and 35˚C while for margarine the melting point ranging between 33˚C to 37˚C.
The true results with the experiment results is the same by means that the melting points of
margarine is slightly higher that butter. But, the range of the temperatures for both sample are
quite different beacause the experiment results have higher temperature and small range
compared to the true results. This common error is cause by the machine that boils the water
itself that it didn’t show the correct temperature when we boil the water bath, so, there is high
possibility that the temperature used to boil the water ath is different with the actual temperature
required to boil the water bath. The second error was by personal error because since the
temperature was not teorily true, so the fats/oils slips out from the capillary tube at a very faste
rate which cause the examiners difficult to measure at which point the fats/oils start to slips out.

The specific gravity of palm oil is 0.0898 while corn oil is 0.0843, base on the table above. It
shows that the palm oil has higher specific gravity than the corn oil. But, the known value shows
that the specific gravity of palm oil at 25˚C is 0.911-0.918 while for corn oil is 0.914-0.921.
These shows that corn oil has higher specific gravity. From these known values, we can assume
that the results from this experiment is wrong and has some error with the procedures since the
results was inverse and really far from the known value. Some of the errors maybe because of the
analyst measures the specific gravity at the wrong time. We should measure the weigh of SG
bottle + oil (after removed from the refrigerator) at 25˚C or room temperature until expansion
has ceased. The analyst may be measure the data before the sample has attained room
temperature or the expansion has not ceased completely. This such errors must be avoided by the
analyst because this common error will make the results unaccurate and furthermore it can be
control with more patience from the analyst.

The refractive index (RI) of palm oil in this experiment is 1.5886, while for corn oil is 1.5887.
This experiment proves that the refractive index of corn oil is much higher than palm oil. The
true value of refractive index for palm oil is 1.454 - 1.456 while for corn oil is 1.4740 – 1.4760.
So, thats mean the corn oil has higher refractive index than palm oil. The experimental value and
true value is slightly different because if the paralax error such as while reading the refrctive
index using the refractometer.

Conclusions.

The conclusion is, the melting point of margarine is higher than butter. The corn oil have higher
specific gravity and refractive index than palm oil.

Questions.

1. What are the differences between fat and oil?

Generally speaking, the difference between fats and oils is fats are derived from animal
sources, and oils are derived from plant sources. The differences between fats and oil in their
physical properties is in their melting point. Fats tend to be solids at room temperature; oils tend
to be liquid at room temperature. To turn a fat into an oil, merely raise its temperature above its
melting point.

2. Why different fats have different melting point?

Different fats have different melting points because different fats have different numbers of
carbon chain. The more saturated the fats is, the higher the melting points of the fats because the
bond will be hard to break and thus higher the melting point. The longer the carbon chain, the
more saturated the fats become, which means it needs more energy to break the higher number of
carbon chain and that’s why it higher the temperature.
3. Which sample has highest refractive index? Why?

Corn oil. It is because corn oil has higher total polyunsaturated fatty acids than

4. Which sample has higher specific gravity? Why?

Corn. It is because corn oil have longer chain of carbon chains and have more double bonds
present in the corn oil than palm oil.

References.

- Food Fats and Oils, Institute of Shortening and Edible Oils 1750 New York Avenue, NW, Suite
120 Washington, DC 20006, Ninth Edition

- Fats, Oils and Detergents, Dr. R.K. Khandal

- Manuals of Methods of Analysis of Foods, Oils and Fats, Food Safety and Standards Authority
of India Ministry of Health and Family Welfare Government of India New Delhi 2012

- Fats and Oils – www.healingmatters.com/fats.htm

- Difference Between Fats and Oils – www.bewell.in/blog/archieves/368/

- http://www.welch-holme-clark.com/corn_oil_spec.html

- http://welch-holme-clark.com/palm_oil_-_refined_spec_-_veg.htmlqq

- http://www.bewell.in/blog/archives/368/

- Physical Properties of fats and Oils

http://www.dgfett.de/material/physikalische_eigenschaften.pdf\

- International Journal of Biosciences, Int. J. Biosci. http://www.innspub.net/wp-

content/uploads/2014/05/IJB-V4No9-p227-238.pdf

- Fats and Oils: Formulating and Processing for Applications, Third Edition, Richard D. O'Brien

- http://study.com/academy/lesson/what-is-specific-gravity-definition-formula-calculation-
examples.html