What kind of iodine values would you expect from the following fats and oils: butterfat, dripping (from rendering of sheep fat), lard (pig fat), coconut oil, palm-kernel oil, marine oils, linseed oil? In each case briefly outline the relationship of iodine value to the fatty acid composition. Include the reference
The Iodine value of an oil or fat is defined as the mass of iodine absorbed by 100 g of the sample.
Iodine numbers are often used to determine the amount of unsaturation in fatty acids. This unsaturation is in the form of double bonds, which react with iodine compounds. The higher the iodine number, the more C=C bonds are present in the fat.
Generally, the higher iodine value indicates oils and lower value fats.
The iodine value is often most useful in identifying the source of an oil.
Iodine values are normally determined using Wigs or Hanus methods.
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What kind of iodine values would you expect from the following fats and oils: butterfat, dripping...