Make yourself Familiar with the instrument (hover for more info)
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Step 1: Select the sample
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Step 1-1: Melt the solid Mixture
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Generally fats are solid at room temperature
Step 2: Weigh 5g of oil/fat sample in conical flask
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What is the required quantity of sample to be taken for estimation of peroxide value of oil/fat
Step 3: Add 30 ml acetic acid-chloroform solution in the sample flask and swirl to dissolve
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In what ratio acetic acid and Chloroform solution is prepared
Step 4: Add 0.5 ml saturated KI solution and shake it for 1 min
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Step 5: Add 30 ml distilled water
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Step 6: Titrate the mixture with 0.1 N sodium thio-sulphate solution until yellow color is almost gone
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0 ml
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Step 7: Add 0.5 ml 1% starch solution
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Which indicator is used in titration for estimation of peroxide value of oil/fat
Step 8: Further titrate until blue color just disappears
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0 ml
Observation Table
Selected sample | Weight of sample (g) (W) | Normality of Sodium thiosulphate solution (N) | Burette reading (ml) | Titrant used (ml) | |
---|---|---|---|---|---|
Initial value | Final value | ||||
5.0 | 0.1 | 0.0 |
FFA(%) =
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Peroxide value (mEq peroxide/kg) = | V x N |
---|---|
W | |
Peroxide value (mEq peroxide/kg) = | x 0.1 |
5 | |
Peroxide value (mEq peroxide/kg) = |
Fresh oil sample has less peroxide value than used oil which indicates its good quality and better shelf-life
Inference
The rancid oil has the peroxide value (mEq peroxide/kg) in the range of
The rancid oil has the Peroxe value in the range of 30-40 mEq/kg as per FSSAI standard.
The peroxide value of the given sample is 9.2%. So, this sample is safe for edible purposes.