Saponification and Soapmaking
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Investigating a Saponification Reaction Using the Diamaxatr™
No. 21161 INVESTIGATING A SAPONIFICATION REACTION USING THE DIAMAXATR™ INTRODUCTION sunflower oil film was placed on the diamond. The film was Diamond ATR is a useful pressed against the diamond tool in analyzing reactions with ATR crystal using the pressure certain types of corrosive applicator. After a spectrum was samples, such as harsh cleaning taken of the burned sunflower agents. Manufacturers in this oil film, the pressure applicator industry can study potential was raised, and two drops of unwanted by-products as well as oven cleaner was deposited on the effectiveness of the cleaning the film. The pressure applicator agent. was used to keep the film firmly In this note, a saponification pressed against the crystal. reaction was examined using Spectra were collected every 30 oven cleaner and burned seconds for a total of 45 minutes sunflower by diamond ATR using Harrick’s TempLink spectroscopy. software. Figure 1. The DiaMax ATR. EXPERIMENTAL RESULTS AND DISCUSSION Although the active Infrared spectra were 90 collected on an FT-IR ingredient in oven cleaner is spectrometer equipped with the sodium hydroxide, which 70 Harrick DiaMaxATR™ single- contains an –OH functional 50 reflection high throughput group, it is clear from the Transmittance [%] characteristic broad band at 30 diamond ATR accessory. -1 3500 3000 2500 2000 1500 1000 500 Spectra were collected at an 8 3333 cm and the band at 1638 -1 -1 Wavenumber cm-1 cm resolution, a gain of 1, and cm (Figure 2) that the active signal averaged over 32 scans. ingredient in the oven cleaner is Figure 2. ATR spectrum of The aperture was set to 100%. -
Notes Trans Fat Regulation: a Legislative Remedy For
NOTES TRANS FAT REGULATION: A LEGISLATIVE REMEDY FOR AMERICA’S HEARTACHE ESTHER CHOI* I. INTRODUCTION Beginning in 2003, major food companies voluntarily undertook significant steps to remove trans fat as an ingredient in their food products.1 Trans fatty acid, a substance present in forty percent of all processed foods,2 has been prevalent in the American food supply and industrial food processing since the 1960s.3 For the past fifty years, trans fat has been enhancing the overall taste, texture, and quality of processed foods by keeping cakes moist, cookies crispy, chips crunchy, and breads soft.4 Yet, despite the longstanding use and commercial versatility of the substance, in recent years food companies have been actively exploring ways to squeeze trans fat out of their products.5 The trend was in part prompted by a new Food and Drug Administration (“FDA”) disclosure rule that required food manufacturers to list trans fat content on the Nutrition Facts Panel of their products.6 * J.D. Candidate, University of Southern California Law School, 2008, B.A. University of California Los Angeles, 2004. I would like to extend many thanks to the Southern California Interdisciplinary Journal, Volume 17 board and staff for all their hard work and time that was poured into this Note and all our other publications this year. It has been a pleasure and honor serving as your Managing Editor. Thank you to Professor Scott Bice, my note advisor, for his guidance throughout the writing process. Thanks to my family, my father for keeping me in his daily prayers, my mother for her kind support, and my sisters for their smiles and inspiration. -
Fats in the Diet Georgia M
® ® University of Nebraska–Lincoln Extension, Institute of Agriculture and Natural Resources Know how. Know now. G2187 Fats in the Diet Georgia M. Jones, Extension Food Specialist What Are Fats? Although fats sometimes are associated with weight gain or health problems, fats aren’t all bad. This Fats are composed mostly of the same three elements as publication discusses fats and their roles in the body carbohydrates, carbon, hydrogen, and oxygen. Fats are made and in foods. Different types of fats, fat substitutes, of a 3-carbon glycerol unit (Figure 1). This is sometimes and ways to reduce fats in some foods are other topics. referred to as the backbone of a fat. Each carbon on the glycerol can hold one fatty acid. Fats supply 9 calories per For some people, fat has a negative connotation. How- gram. Carbohydrates and protein supply 4 calories per gram. ever, like all nutrients, fat, in the appropriate amounts, is beneficial and necessary. Fat has many roles in the body Types of Fatty Acids and in food products. Fats are a source of energy for the body and supply Saturated Fatty Acids essential fatty acids, such as linoleic and linolenic. Fats are required for maintaining healthy skin and regulating cho- These fatty acids have all the hydrogen they can hold. lesterol production. Fats carry the fat-soluble vitamins A, They are normally solid at room temperature. Most saturated D, E, and K and aid in their absorption from the intestine. fatty acids are from animals; however, coconut and palm Fats play a key role in determining texture, taste, and oils also contain saturated fatty acids. -
The Synthesis of Magnesium Soaps As Feed for Biohydrocarbon Production
MATEC Web of Conferences 156, 03001 (2018) https://doi.org/10.1051/matecconf/201815603001 RSCE 2017 The Synthesis of Magnesium Soaps as Feed for Biohydrocarbon Production Meiti Pratiwi1,*, Godlief F. Neonufa1,2, Tirto Prakoso1, and Tatang H. Soerawidjaja1 1Department of Chemical Engineering, Institut Teknologi Bandung, Bandung 40132, Indonesia 2Department of Agriculture Product Technology, Universitas Kristen Artha Wacana, Kupang 85000, Indonesia Abstract. In previous study, by heating magnesium basic soaps from palm stearine will decarboxylated and produced biohydrocarbon. The frequent method to produced metal soaps from triglyceride in laboratory scale is metathesis. This process is less favored because this method would produced large amounts of salt waste and hard to develop into bigger scale. This study investigated the process and characterization of magnesium soaps from coconut oil and magnesium hydroxide via direct reaction method at 185 oC for 3 and 6 hours. The resulting soaps were washed with water and methanol, then dried. This process yield more than 80%-w metal soaps, acid values lower than 6 mg KOH/g and pH 9.2. Based on Thermogravimetry Analysis (TGA) and SEM results, the initial decomposition temperature of these metal soaps were at 300 oC and have amorphous surface morphology. From decarboxylation test of magnesium basic soaps indicate great potency as feed for biohydrocarbon production. 1 Introduction (w/w) solution, become aqueous sodium soaps. This sodium soap is then added the metal aqueous solution Metal soaps, or metal long-chain carboxylates, are (example metal nitrate, acetate, chloride, and sulfate) and alkaline-earth or heavy-metal salts of carboxylic acids yield metal soaps. -
Characterization of Oils. Fats and Waxes by Saponification, Hydroxyl, Iodine and Acid Values 1983
Classical Methods for the Characterization of Oils. Fats and Waxes by Saponification, Hydroxyl, Iodine and Acid Values 1983 Methods for the ExaminatiOnOf Waters and Associated Materials London Her Majesty's Stationery Office f3.20 net (This document contains 29 pages Classical Methods for the Characterization of Oils, Fats and Waxes by Saponification, Hydroxyl, Iodine and Acid Values 1983 Methods for the Examination of Waters and Associated Materials Contents Warning to Users 3 About this Series 5 A Introduction 6 Al General Explanation 6 A2 Sampling and Sample Preservation 6 A3 List of related British Standards 7 B Determinationof the SaponificationValue 8 BO Introduction 8 B! Performance Characteristics 8 B2 Principle 9 B3 Field of Application and Interferences 9 B4 Hazards 9 B5 Reagents 9 B6 Apparatus 10 B7 Analytical Procedure 10 C Determination of the Hydroxyl and Acetyl Values ii CO Introduction 11 Cl Performance Characteristics of the Method 11 C2 Principle 12 C3 Field of Application and Interferences 12 C4 Hazards 12 CS Reagents 12 C6 Apparatus 13 C7 Analytical Procedure 13 D Determination of the Iodine Value 15 DO Introduction 15 Dl Performance Characteristics of the Method 15 D2 Principle 16 D3 Application and Interferences 16 D4 Hazards 16 D5 Reagents 16: D6 Apparatus 17 D7 Analytical Procedure 17 E Determinationof the Acid Value 18 EO Introduction 18 El Performance Characteristics of the Method 18 E2 Principle 19 E3 Application and Interferences 19 E4 Hazards 19 E5 Reagents 19 E6 Apparatus 20 E7 Analytical Procedure 21 Sources of Error 23 Checking the Accuracyof Results 23 References 24 Some Typical Values of Oils and Fats which may be Encountered 24 Address for Correspondence 26 Membership responsible for this method 27 London Her Majesty's Stationery Office I I \ Warning to Users The analytical procedures given in this booklet should administration of the correct antidote can save life; but only be carried out by competent trained persons, with that incorrect treatment can make matters worse. -
CRISCO 48 OUNCE REGULAR SHORTENING Nutrition Facts
5150024234 - CRISCO 48 OUNCE REGULAR SHORTENING Crisco is an iconic brand and a trusted ingredient for making memorable, great tasting meals.Use Instead of Butter or Margarine; Excellent Source of ALA Omega-3 Fatty Acid50% Less Saturated Fat than ButterKosher Nutrition Facts Ingredients: Soybean Oil, Fully Hydrogenated Palm Oil, Partially Hydrogenated Palm And Soybean Oils, Serving Size 1 tbsp Mono- And Diglycerides, Tbhq And Citric Acid (Antioxidants). Amount Per Serving Calories 110 Calories from Fat 110 Product Specifications: Energy 110 GTIN 10051500242343 Case Net Weight 36.0000 LB Item UPC 5150024234 Case L,W,H 15.880 IN, 10.750 IN, % Daily Value* 11.970 IN Total Fat 12 g 18% Unit Size 12 / 48OZ Cube 1.18 CF Saturated Fat 3 g 15% Shelf Life 720 Days (minimum) Tie x High 10 x 3 Trans Fat 0 g Case Gross Weight 38.9000 LB Kosher Status Yes Cholesterol 0 mg 0% Sodium 0 mg 0% Preparation and Cooking: Total Carbohydrate 0 g 0% How To Substitute Crisco Shortening For Butter Or Margarine: 1 Cup Crisco Shortening Dietary Fiber 0 g 0% Plus 2 Tablespoons Water Equals 1 Cup Butter Or Margarine. Not Intended For Use As a Sugars 0 g Spread. Protein 0 g Serving Suggestions: How To Substitute Crisco Shortening For Butter Or Margarine: 1 Cup Crisco Shortening Vitamin A 0 % • Vitamin C 0 % Plus 2 Tablespoons Water Equals 1 Cup Butter Or Margarine. Not Intended For Use As a Spread. Calcium 0 % • Iron 0 % *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on Storage Information: your calorie needs. -
Getting Rid of Trans Fats in the US Diet: Policies, Incentives and Progress
Food Policy 33 (2008) 497–503 Contents lists available at ScienceDirect Food Policy journal homepage: www.elsevier.com/locate/foodpol Getting rid of trans fats in the US diet: Policies, incentives and progress Laurian J. Unnevehr *, Evelina Jagmanaite 326 Mumford Hall, 1301 West Gregory Drive, Urbana, IL 61802, United States article info abstract Article history: Artificial trans fats in foods increase chronic disease risk in the US population. Federal nutrition label reg- Accepted 14 May 2008 ulation enacted in 2003 requires mandatory disclosure of trans fat content on packaged foods. This action created incentives for the food industry to reduce trans fats both in response to consumer demand and through competition to maintain product reputation. Subsequent public actions include a ban on trans fat Keywords: use in New York city restaurants and lawsuits against food companies, which created further incentives Nutrition labeling to remove trans fats, especially in the food service industry. Industry has reformulated packaged foods Food service and found substitutes for restaurant fry oils and trans fats are disappearing from the US food supply. Mar- Food industry ket response extends throughout the supply chain, and has spurred research to alter oilseed crop char- Trans fats Supply chain acteristics. The widespread and relatively rapid industry response likely has improved the quality of US diets, and demonstrates the potential for policy actions to spur such improvements. Ó 2008 Elsevier Ltd. All rights reserved. Processed foods choices in the US food market display a remark- We begin by providing the background on how this ingredient able variety, which can mask certain underlying similarities in became a health and policy issue. -
Heating Olive Oil | the Olive Oil Source
Heating Olive Oil | The Olive Oil Source Search Log In / Register | Privacy Policy Checkout HOME STORE MAKING OLIVE OIL ENJOYING OLIVE OIL FACTS AND DEFINITIONS OLIVE PEOPLE OLIVE CHATTER Heating Olive Oil Heating Olive Oil and Smoke Point Myths about Cooking with Olive Oil HEATING OLIVE OIL AND SMOKE POINT One of the questions we are asked most often is what happens when olive oil is heated and/or used for frying. The important thing about cooking with any oil (olive or otherwise) is not to heat the oil over its smoke point (also referred to as smoking point). The smoke point refers to the temperature at which a cooking fat or oil begins to break down. The substance smokes or burns, and gives food an unpleasant taste. But what is the smoke point of olive oil? Depending on where you look for an answer, you may get vastly different ideas. Relationship between Smoke Point and Quality of Olive Oil The smoke point of oil varies with its quality. High quality extra virgin olive oils (with low free fatty acids) have a high smoke point. They are an excellent choice, but an expensive one. Mass produced, low quality olive oils have a much lower smoke point. At the Olive Oil Source, we believe that extra virgin olive oil smokes roughly between 400 and 365ºF (204 and 185ºC) depending on its free fatty acid content. Here is what the International Olive Oil Council (IOOC) has to say about frying food with olive oil: When heated, olive oil is the most stable fat, which means it stands up well to high frying temperatures. -
D Fried-ABLE-Present
Understanding Saponification and Lipase Mechanisms Using Physical and Computer Modeling Daniel Fried, Ph.D. Advances in biology laboratory education. Volume 41 Build these structures. + Glycerol 3 dodecanoic acid molecules 3 free fatty acids 1 6 7 8 H C N O Hydrogen Carbon Nitrogen Oxygen 1.00794 12.011 14.007 15.999 Build these structures. + Glycerol 3 dodecanoic acid molecules 3 free fatty acids 1 6 7 8 H C N O Hydrogen Carbon Nitrogen Oxygen 1.00794 12.011 14.007 15.999 Build these structures. + Glycerol 3 dodecanoic acid molecules 3 free fatty acids If models are in short supply, build shorter chain fatty acids. + Glycerol 3 hexanoic acid molecules 3 free fatty acids Triglycerides (fats and oils) contain glycerol and fatty acids. + Glycerol 3 dodecanoic acid molecules Trilaurin 3 free fatty acids Triglyceride of lauric acid If models are in short supply, build shorter chain fatty acids. + Glycerol 3 hexanoic acid molecules 3 free fatty acids Triglycerides (fats and oils) contain glycerol and fatty acids. + Glycerol 3 dodecanoic acid molecules Trilaurin 3 free fatty acids Triglyceride of lauric acid If models are in short supply, build shorter chain fatty acids. + Glycerol 3 hexanoic acid molecules Tricaproin 3 free fatty acids Triglyceride of caproic acid Build these structures. Glycerol 3 pentanoic acid molecules 3 free fatty acids Build these structures. Glycerol 3 dodecanoic acid molecules 3 free fatty acids Build a triglyceride. Glycerol 3 dodecanoic acid molecules 3 free fatty acids Build a triglyceride. Synthesizing trilaurin results in a dehydration reaction. 3 water molecules are created as a result of the esterification. -
Electrolysis of Salt Water
ELECTROLYSIS OF SALT WATER Unit: Salinity Patterns & the Water Cycle l Grade Level: High school l Time Required: Two 45 min. periods l Content Standard: NSES Physical Science, properties and changes of properties in matter; atoms have measurable properties such as electrical charge. l Ocean Literacy Principle 1e: Most of of Earth's water (97%) is in the ocean. Seawater has unique properties: it is saline, its freezing point is slightly lower than fresh water, its density is slightly higher, its electrical conductivity is much higher, and it is slightly basic. Big Idea: Water is comprised of two elements – hydrogen (H) and oxygen (O). Distilled water is pure and free of salts; thus it is a very poor conductor of electricity. By adding ordinary table salt (NaCl) to distilled water, it becomes an electrolyte solution, able to conduct electricity. Key Concepts o Ionic compounds such as salt water, conduct electricity when they dissolve in water. o Ionic compounds consist of two or more ions that are held together by electrical attraction. One of the ions has a positive charge (called a "cation") and the other has a negative charge ("anion"). o Molecular compounds, such as water, are made of individual molecules that are bound together by shared electrons (i.e., covalent bonds). o Essential Questions o What happens to salt when it is dissolved in water? o What are electrolytes? o How can we determine the volume of dissolved ions in a water sample? o How are atoms held together in an element? Knowledge and Skills o Conduct an experiment to see that water can be split into its constituent ions through the process of electrolysis. -
Fats and Oils Isolation and Hydrolysis of Nutmeg Oil (Trimyristin)
Fats and Oils Isolation and Hydrolysis of Nutmeg Oil (Trimyristin) Pre-Lab: Draw the mechanism for the saponification of the trimyristin by sodium hydroxide to produce glycerol and sodium myristate, C13H27COONa. (You need only show the process for one of the esters, you may use the symbol R for simplification.) Assume that trimyristin is RCOOR’ and the products are RCOO- Na+ (myristic acid) and R’OH (glycerol). This is a nucleophilic acyl substitution. Answer the following questions: 1) Describe what you will do for the recrystallization of Trimytristin. 2) Why should the acid solution be chilled? 3) What is the concentration of the acid solution you are making? Procedure: A) Isolation of Nutmeg Oil (Trimytrisin) 1. Place 0.8 grams of ground nutmeg in a small round–bottom flask and add 4 mL of methylene chloride. (Note: both CH2Cl2 and oil are nonpolar, so CH2Cl2 removes oil from the nutmeg.) 2. Attach a condenser with the water line attached and heat the mixture to a gentle reflux for 20 minutes. 3. Allow it to cool and carefully decant the solution from the ground nutmeg into a 25 mL Erlenmeyer flask. Keep the solution in the flask on the side. 4. Repeat the extraction on the leftover ground nutmeg with another 4 mL portion of methylene chloride. Start the 20-minute reflux again and do the decanting. Combine the solutions from both extractions 5. Do a hot filtration if you get solids in your flask. (Hot filtration: Pre-heat the solution gently in a water bath before filtering it through a filter paper. -
GC-MS) and Most Important Physical Chemicals Parameters of Seed Oil Pomegranate and Grape Seeds
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by International Institute for Science, Technology and Education (IISTE): E-Journals Journal of Biology, Agriculture and Healthcare www.iiste.org ISSN 2224-3208 (Paper) ISSN 2225-093X (Online) Vol.6, No.8, 2016 Fatty Acids Composition by (GC-MS) and Most Important Physical Chemicals Parameters of Seed Oil Pomegranate and Grape Seeds Dhia. F. Alfekaik *Sawsan . A. AL-Hilfi Department of Food Science, College of Agriculture, University of Basra, Basra, Iraq Abstract Physical and chemical characteristics of Pomegranate and Grape seeds oil and fatty acids their oils were determined. It was found that the Pomegranate seed oil 13.% and Grape seed oil 12. % .Physicochemical parameters of the extracted oils were respectively as follow: refractive index (1.51 and 1.46),acid value( 0.68 and 0.62 mg/KOH/g ), peroxide value( 1.27 and 3.11 meq O2 /kg oil), iodine value (130.2 and 124. 33 (g I2/100 g oil), saponification value ( 198 and 182 mg KOH/ g oil), chlorophylls( 4.35 and 5.61 mg/kg), carotene (3.23 and 3.87 mg/kg). Specific extinctions at two wavelengths of 232 nm (K232) and 270 nm (K270) and R-value (K232/K270) were found in Pomegranate and Grape seeds oil (2.15, 2.10, 1.45, 0.79, 0.67 and 0.37respectively. For the fatty acid content in these oils, Gas Chromatography-Mass Spectrometry (GC-MS) was used. The constituents of fatty acids in Pomegranate seed oil were :Punicic acid (77.37%) , Oleic acid (7.36%) , Elaidic acid (6.87 % ), Margaric acid (3.86 %) , Stearic acid, methyl e ( .600 %) , Linoleic acid (0.08 %) , Lignoceric acid (0.07%) , Palmitic acid (0.03%) .