Exp 2: Detection and estimation of oxidative rancidity in fats/oils

Make yourself Familiar with the instrument (hover for more info)

Measuring cylinder Conical Flask Weighing Scale Burner Burette

Step 1: Select the sample

Select This Sample
Select This Sample
Select This Sample
Select This Sample

Step 1-1: Melt the solid Mixture

⚠ Please proceed with caution while working with burner

click to turn on hot plate
click to place flask

Step 2: Weigh 5g of oil/fat sample in conical flask

click to hold sample
click to place flask
0.0

Step 3: Add 30 ml acetic acid-chloroform solution in the sample flask and swirl to dissolve

click to pour acid solution
click to pour acid solution

Step 4: Add 0.5 ml saturated KI solution and shake it for 1 min

click to suck KI solution

Step 5: Add 30 ml distilled water

click to pour distilled water
click to pour distilled water

Step 6: Titrate the mixture with 0.1 N sodium thio-sulphate solution until yellow color is almost gone

0 ml

click to pour 0.1N NaOH

Step 7: Add 0.5 ml 1% starch solution

click to suck solution

Step 8: Further titrate until blue color just disappears

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(%) =

Peroxide value (mEq peroxide/kg) = V x N
W
Peroxide value (mEq peroxide/kg) = x 0.1
5
Peroxide value (mEq peroxide/kg) =

Inference

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.