What is the degree of unsaturation of oils (0.5g) such as edible coconut oil, olive oil, sunflower oil, groundnut oil and mustard oil at 200 C using Iodine number?

Ayush K.

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What is the degree of unsaturation of oils (0.5g) such as edible coconut oil, olive oil, sunflower oil, groundnut oil and mustard oil at 200 C using Iodine number?

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Saturation of oils, Iodine, Glycerol, Triglyceride, oxidation, sunflower oil, olive oil, Chemistry Internal Assessment

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Abstract

An integral part of our Indian culture is food, quite a lot of the food requires to be fried in various types of oil. Presumably this has quite an effect on our health which brings me to my motive of choosing this RQ, I would like to find the optimal type of oil that can be used to fry food while causing minimal harm to the body. A variation in temperature can cause oils to decompose into volatile or non-volatile, oxidized or non-oxidized, polymeric or monomeric compounds in oils depending on its properties by breaking the covalent bonds which is why I have kept the temperature of the oil constant at 200°C since that is the temperature at which food is fried. Saturated oils are closely packed and have no double or triple bonds in their molecular structure, these oils are also harmful to the body to quite a large extent. Unsaturated oils are loosely packed, there are mainly two types of unsaturated fats, monounsaturated and polyunsaturated.

Background Information
Variables
Apparatus and chemicals
Procedure
Risk Assessment
Processed Data
Interpretation
Iodine Number Calculations
Interpretation
Analysis
Conclusion
Evaluation

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[...] Back titration can be used to find the amount of ICl used to saturate the oil, the sodium thiosulphate is used to find the moles of iodine which due to the molar ratio will give us the moles of ICl since it is the limiting reagent and now with the moles and concentration of ICl we can find the reacting volume of ICl. We can calculate the reacting volume of ICl by back titration as explained above, the calculation shown below has been done for olive oil with the amount of sodium thiosulphate used to reach the end point being 2.6 cm3: Concentration of sodium thiosulphate = 0.5mol/dm3 and its volume is 2.6 cm3 = hence = Due to the 1:2 molar ratio of sodium thiosulphate : iodine, moles of iodine = 0.00065 moles. [...]

[...] - Carbon Tetrachloride + Acetic acid - 1 cm3 of 99% concentration Carbon Tetrachloride was added to 99 cm3 of 99.5% concentration glacial acetic Acid to give a 100 cm3 mixture of both the solutions. Methodology for the Experiment: 1. Approximately 20 cm3 of olive oil was added to a 200 cm3 beaker, a tripod stand was put over a Bunsen burner. 2. The beaker was kept on the tripod and the Bunsen burner was lit, a thermometer was put inside the beaker. 3. As soon as the temperature of the oil reached 200°C it was taken off the Bunsen burner. [...]

[...] This ensured the results to be highly reliable and accurate. 3. To simulate frying the oils were heated to 200?C since that is the average temperature at which food is fried, this further increases the reliability of the data. 4. A mercury thermometer was used instead of an alcohol thermometer for greater accuracy since alcohol tends to "wet" the walls of the thermometer resulting in inaccurate readings10. Weakness: Table 11: Limitations and improvements for the experiment conducted. Limitations Improvements The experiment was conducted only at 200?C (random error) The experiment could have been conducted and various other temperatures to see the difference in iodine values. [...]

[...] The reading of the thiosulphate was taken from the burette and was subtracted from 50 cm3, this reading was recorded in a table. 18. The burette was filled up till the 50 cm3 mark once again and the above mentioned process was carried out 4 more times for the same oil to give us 5 trials in total which ensured reliable and accurate results. 19. The aforementioned process was carried out for each of the 5 oils which are the independent variables and all the data was recorded in tables and was later processed. [...]

[...] Then the flasks were kept in a dark cupboard and a stopwatch was started. 10. As soon as the stopwatch reached 30 minutes, the flask was taken out of the cupboard and 50 cm3 of distilled water was added to the flask using a 100 cm3 measuring cylinder, the water was poured onto the stopper of the flask to wash down any substances that might have accumulated there. 11. The flask was then once again swiveled around to ensure proper mixing of the solution inside. 12. [...]

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