[Chemistry Class Notes] on Tests of Oils and Fats Pdf for Exam

Fats are molecules made up of a fatty acid chain with a glycerol head. There are several different kinds of fats determined by the number of carbon atoms in the fatty acid chain and a number of double bonds in the chain. It is a subgroup of lipids. The principal difference between fats and oils is that fats are composed of high amounts of saturated fatty acids which take a solid form at room temperature whereas oils are composed of mainly unsaturated fatty acids which take a liquid form at room temperature. In this article, we will discuss the various tests of oils and fats.

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Analysis of Fats and Oils

Fats and oils can be tested by using the following methods:

1. Acrolein Test

In the acrolein test, we take the given food sample, prepare the extract of the given food sample. Then add potassium bisulphite to the above extract. A Pungent irritating odour evolves to form the solution confirms the presence of Fats in the food.

2. Baudouin Test 

This test is used to identify the adulterant (vanaspati ghee) in the desi ghee. The food sample is treated with the mixture, containing 5 ml hydrochloric acid, 2% fufral solution in the alcohol. A rose-red colour appears after some time (around 5-10 minutes) in the solution confirms the presence of vanaspati in the desi ghee.

3. Translucent Spot Test 

Take the food sample and place it between the folds of filter paper and rub it lightly. Presence of translucent spots on the filter paper confirms the presence of fats in foodstuff. 

4. Solubility Test 

Take the given food sample, prepare the extract of the given food sample. Then add the above extract to the chloroform solution or alcohol solution. If the extract gets dissolved into the solution, it confirms the presence of Fats in the food.

By using the above methods, the analysis of fats and oils can be done.

Did You Know?

• Our nervous system is covered with a sheet of fat.

• Vitamin A, D, E, K are fat containing vitamins.

• Fats play an important role in the brain development of children.

• Unsaturated fats are healthier than saturated fats.