LIPIDS:
A: Iodine Numbers of Some Common
Fats and Oils
Fats or Oil
|
Iodine Number
|
Coconut
|
8-10
|
Palm
|
50-60
|
Butter
|
25-45
|
Tallow
|
30-48
|
Lard
|
45-65
|
Sardine
|
120-190
|
Olive
|
75-95
|
Peanut
|
84-100
|
Corn
|
115-130
|
Cottonseed
|
105-115
|
Soybean
|
125-135
|
Sunflower
|
130-150
|
Human fat
|
65-69
|
Ground nut
|
84-100
|
Linseed
|
170-185
|
Source: Chemical Technology and Analysis of Oils, Fats, and Waxes, J.
Lewkowitsch. And Practical biochemistry and biotechnology, Shrestha B.
B: Acid Value (AV) and the quality
of fats and oils
Oil
|
Acid Value (AV) maximum
mg KOH/gm oil
|
Canola
|
0.071
|
Maize
|
0.223
|
Soya
|
0.60
|
Virgin olive oil
|
6.6
|
Used frying oil
|
31
|
Bee's wax
|
17-36
|
Blends
|
3.0
|
Refined olive oil
|
0.6
|
Refined olive-pomace oil
|
0.6
|
Mustard oil
|
2.2
|
Sunflower oil
|
1.6
|
Linseed
|
2.2
|
Coconut
|
1.5
|
Ghee Dalda
|
1.6
|
Source: Acid Value
(AV) and the quality of fats and oils, ChemPRIME And Practical biochemistry
and biotechnology, Shrestha B.
C: Saponification Numbers of Common Fats
Fat or Oil
|
Saponification number
|
Rapeseed oil
|
170 – 179
|
Menhaden oil
|
190.6
|
Corn oil
|
188 – 193
|
Olive oil
|
185 – 196
|
Soy bean oil
|
193
|
Cacao butter
|
193.55
|
Linseed oil
|
192 – 195
|
Cottonseed oil
|
193 – 195
|
Lard
|
195.4
|
Mutton tallow
|
192 - 195.5
|
Peanut oil (arachis)
|
190 – 196
|
Horse oil
|
195 – 197
|
Beef tallow
|
193.2 – 200
|
Palm oil
|
196 – 205
|
Butter
|
220 – 233
|
Palm kernel oil
|
242 – 250
|
Coconut oil
|
246 – 260
|
Caster oil
|
175-185
|
Mustard oil
|
170-176
|
Source: Chemical Technology and Analysis of Oils,
Fats, and Waxes, J. Lewkowitsch
And Practical biochemistry and
biotechnology, Shrestha B.
D:
Percentages
of the more important fatty acids in commonly used fats and oils
Fat or oil
|
Lauric
|
Myristic
|
Palmitic
|
Stearic
|
Oleic
|
Linolic
|
Linolenic
|
Coconut
|
45
|
20
|
5
|
3
|
6
|
-
|
-
|
Palm kernel
|
55
|
12
|
6
|
4
|
10
|
-
|
-
|
Tallow (beef)
|
-
|
2
|
29.0
|
24.5
|
44.5
|
-
|
-
|
Tallow (mutton)
|
-
|
2
|
27.2
|
25.0
|
43.1
|
2.7
|
-
|
Lard
|
-
|
-
|
24.6
|
15.0
|
50.4
|
10.0
|
-
|
Olive
|
-
|
-
|
14.6
|
-
|
75.4
|
10.0
|
-
|
Arachis (peanut)
|
-
|
-
|
8.5
|
6.00
|
51.6
|
26.0
|
-
|
Cotton
Seed
|
-
|
-
|
23.4
|
-
|
31.6
|
45.0
|
-
|
Maize
|
-
|
-
|
6.0
|
2.0
|
44.0
|
48.0
|
-
|
Linseed
|
-
|
3
|
6.0
|
-
|
-
|
74.0
|
17.0
|
Soy bean
|
-
|
-
|
11.0
|
2.0
|
20.0
|
64.0
|
3.0
|
Source: Oils and Fats in Soap Manufacture, Soap Gazette and
Perfumer, E. T. Webb
For more information regarding the tests of lipids, please refer to book " A PRACTICAL MANUAL FOR BIOCHEMISTRY AND INSTRUMENTATION" Shrestha et al, 2012, Oasis Publication, Nepal.
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