Vegetable Oils Determining Degree Of Unsaturation And Viscosity Biology Essay

Vegetable crude color colors Determining Degree Of Unsaturation And viscousness Biology Essay crude cover is an integral incite of e reallyones life. Life with tabu anele is not possible, especially in createing. But at that place is a limit to which how much(prenominal) oil slew be utilise for the purpose of cooking. The health factors curb to be considered. There argon disparate types of oil that be used for cooking and eating purposes. But how more of them be real safe for health? How mevery of them do not cause any health problems like spirited cholesterol etc which in turn leads to diseases like heart attacks?This topic is definitely worthy for investigating because a lot behind be found out by determining the ace hail of incompatible oils. For example, the tier of unsaturation is the main thing that can be found out by performing the essay of tincture of single Value. From the degree of unsaturation, we can determine the boiling points of the oils a nd their effect on the human body. Though my investigate is only for four oils, namely, mustard oil, olive oil, coconut oil and canola oil, there is great scope for investigation even in these oils. The main purpose of this investigation is to establish the relationship between the degree of unsaturation in the oil and the viscousness of the oilVegetable or Cooking oil is used on an day-by-day basis. Vegetable oil is purified fat of plant origin which is liquid at room temperature.There are many different kinds of vegetable oils, somewhat of them are olive oil, Sun carryer oil, Soybean oil, Sesame oil, coco oil, unimportant oil, Corn oil etc.Fats and oils are esters of triglycerols and fatty acids. When an oil is un perfect(a), it means that the fatty acids consist of a long chain hydro carbon copy that grant carbon-carbon double poses.The degree of unsaturation can be determined by decision out the amount of mass that is used to overcome the carbon-carbon double alignments .The amount of iodine that reacts is used to rally the iodine moment of the oil and this is used to indicate the degree of unsaturation in the oil. The higher the iodine number the great the unsaturation.Un arrant(a) oils are slight stable than saturated oils. They keep less well than the saturated oils. This is because the carbon carbon double bond in the unsaturated oils react with the oxygen in the air. This whitethorn lead to discolouration to the surface of the oil, decrease in the nutrient oil and they too lead to rancidity. They are more prone to hydrogenation and to hydrolysis.Oils are very important to our body, they provide energy because they contract proportionately less oxygen than carbohydrates and they release more energy when they are oxidised.They also provide the structural components of the cell membrane. They also help in the production of steroid hormones like progesterone and testosterone.Unsaturated oils are very noxious to health. They damage the immu ne system, cause hormonal imbalances and many early(a) problems. They pose a major health risk. Unsaturated oils get rancid when exposed to air that is called oxidation, Free radicals are produced in the process. This process is deepen at higher temperatures. The free radicals produced in this method react with parts of cells, such as molecules of deoxyribonucleic acid and protein and may become attached to those molecules, ca employ abnormalities of structure and function.The greater the degree of unsaturation of the oil, the better it is for the body. This is because, as mentioned to a higher place, the greater the degree of unsaturation the let outer the liquescent point. The average body temperature of the human body is around 98.8.F. Any oil below this temperature is extremely good for the body. This is because the oil wont linger in the stomach for a very long time, because if it stays in the stomach for a very long time, consequently it can assume the body sick. Als o, oils below this temperature helps in dissolving the fat that is already present in the body rather of further accumulating the amount of fat in the body. These oils do not clog up the arteries and they do not become hostile plaques.If the oil has less degree of unsaturation or is saturated, then it has a higher thaw point, this is because the Vander Waal forces are stronger when compared to the oils that beat a greater degree of unsaturation. This would require more energy to overcome the intermolecular forces causing a higher melting point. Now, since the oil will have to burn at a higher temperature, the body temperature has to rise to above the average body temperature to that specific temperature. If it does not reach to that limited temperature for the oil to burn, it can cause indigestion and clogged arteries. They help raise a persons high stringency lipoproteins (HDL). HDL carries cholesterol from the blood back to the liver. The liver then breaks down the cholestero l so that it can be eliminated from the body. This helps the excess cholesterol from cosmos deposited in the arteries.Word Count 572EXPERIMENT A- ascertain THE ace VALUE OF THE anointSDesign2.1.1 Aim Finding the iodine number to determine the degree of unsaturation of various different vegetable oilstincture of iodine fare it is the measure of the degree of the unsaturation in oils and fats. It is expressed in terms of centigrams of iodine absorbed per gram of sample( percentage by weight of iodine absorbed)2.1.2 Apparatus atomic number 53 Flasks, 250 mlmicro Beaker, I mlBurette, 50 mlBeakers, 250 ml2.1.3 Chemicals RequiredDe ionized WaterCarbon Tetrachloride iodine monochloride(Wijs solution)Potassium Iodide solutionStarch asc closeentAqueous Thiosulphate standard solution2.1.4 Oils requiredOlive OilMustard OilCoconut OilCanola Oil2.1.5 ProcedureOne 250 ml iodine flaskful was labeled asinine and the other iodine flask was labeled exemplarA sample of oil was collected in a 5 0 ml beaker of known weight and was weighed in an uninflected weigh balance in order to obtain the weight of the oil to 4 decimal placesSubsequently, 20 ml of Carbon Tetrachloride was added to the beaker, stirred and this solution was transferred to an Iodine Flask.5 ml of Wijs Solution was transferred to the iodine flask using a microbeakerThe Iodine flask was cover with an airtight lid and was kept away in the stern for 45 minutesAfter 45 minutes, 10 ml of Potassium Iodide solution was poured into the lid of the Iodine FlaskThe lid was slowly raised allowing a minimum air gap to prevent any iodine vapours formed as a result of the previous reactions, thus allowing the Potassium Iodide to carry slowly into the iodine flask100 ml of irrigate was added to the flask in a standardized way and stirred so that the excess iodine was dissolvedThe solution was then titrated with Na2S2O3 solution and when it g glareing to a straw color, approximately 5ml of starch solution was added wh ich made the solution turn into a neutral solutionThe titration was resumed drop by drop until the solution turned colorless.The ledger of Na2S2O3 was noted( both in the get of the titration and at the end of the titration)The above procedure was carried out without the oil to obtain the BLANK valueThe sample was repeated thrice with the same oilThe same procedure was carried out with another sample of oilCalculationsFormula for the calculation for the Iodine Value of any oilWhereB multitude of Na2S2O3 required for the BLANK sampleS record of Na2S2O3 required by the SAMPLE sampleS Normality of the Thiosulphate Solution (N)W book of the oil taken (g)2.2 DATA COLLECTIONDATA COLLECTIONOLIVE petroleumInitial Volume (ml)0.05 mlFinal Volume (ml)0.05 ml course session 1013.9Reading 2014.3Reading 3014.1Volume of the BLANK sample = 28.6 ml chew of the oil = 0.2407 gmMUSTARD crudeInitial Volume (ml) 0.05 mlFinal Volume (ml) 0.05 mlReading 109.4Reading 209.1Reading 308.9Volume of t he BLANK sample = 28.6 mlMass of the oil 0.2527 gmCOCONUT oilInitial Volume (ml) 0.05 mlFinal Volume (ml) 0.05 mlReading 1026.5Reading 2027.3Reading 3026.8Volume of the BLANK sample = 28.6 mlMass of the oil 0.2808 gmCANOLA oil colourInitial Volume (ml) 0.05 mlFinal Volume (ml) 0.05 mlReading 106.0Reading 205.2Reading 305.5Volume of the BLANKsample = 28.6 mlMass of the oil = 0.2771 gm2.3 DATA PROCESSINGOLIVE OIL honest ValuesInitial Volume= = 0 mlFinal Volume = = 14.1 mlCalculation of the Iodine Value=78.98MUSTARD OILAverage ValuesInitial Volume = = 0mlFinal Volume = = 9.1Calculation of the Iodine Value= 101.2COCONUT OILAverage ValuesInitial Volume = = 0mlFinal Volume = = 26.9mlCalculation of the Iodine Value= 9.937CANOLA OILAverage ValuesInitial Volume = = 0mlFinal Volume = = 5.6mlCalculation of the Iodine Value= 108.8 fault PropagationBlank Value= 28.6 mlError in the BLANK 0.05 mlOLIVE OILValue of the SAMPLE 14.1mlError in SAMPLE 0.05 ml(BLANIK-SAMPLE) = (28.6-14.1) = 14.5 mlErr or in (BLANK- SAMPLE) = (0.05+0.05)= 0.1 mlPercentage misunderstanding in (BLANK SAMPLE) = 0.69%Percentage computer error in mass = 0.02%Therefore % error in Iodine Value 0.02+0.69 = 0.71 %Value of Iodine tote up = 78.98Error in Iodine Number = 0.56Iodine Number of Olive Oil = 78.980.56MUSTARD OILValue of the SAMPLE 9.1mlError in SAMPLE 0.05 ml(BLANK-SAMPLE) = (28.6-9.1) = 19.5 mlError in (BLANK- SAMPLE) = (0.05+0.05)= 0.1 mlPercentage error in (BLANK SAMPLE) = 0.51%Percentage error in mass = 0.02%Therefore % error in Iodine Value 0.02+0.51 = 0.53 %Value of Iodine Number = 101.2Error in Iodine Number = 0.54Iodine Number of Mustard Oil = 101.20.54COCONUT OILValue of the SAMPLE 26.9Error in SAMPLE 0.05 ml(Blank-Sample) = (28.6-26.9) = 1.7 mlError in (Blank- Sample) = (0.05+0.05)= 0.1 mlPercentage error in (Blank Sample) = 5.8%Percentage error in mass = 0.02%Therefore % error in Iodine Value 0.02+5.8 = 5.82 %Value of Iodine Number = 9.937Error in Iodine Number = 0.59Iodine Numb er of Olive Oil = 9.9370.59CANOLA OILValue of the SAMPLE 5.6mlError in SAMPLE 0.05 ml(Blank-Sample) = (28.6-5.6) = 23 mlError in (Blank- Sample) = (0.05+0.05)= 0.1 mlPercentage error in (Blank Sample) = 0.43%Percentage error in mass = 0.02%Therefore % error in Iodine Value 0.02+0.43 = 0.45 %Value of Iodine Number = 108.8Error in Iodine Number = 0.49Iodine Number of Olive Oil = 108.80.49EXPERIMENT B- DETERMINING -THE VISCOSITY OF THE VEGETABLE OILS3.1 Design3.1.1 Hypothesis To determine the viscousness of the following oilsOlive OilCanola OilMustard OilCoconut oil3.1.2 Apparatus requiredViscometer25ml density bottle deliberation balancePipette3.1.3 Chemicals RequiredOlive Oil- 25 mlMustard Oil- 25 mlCanola Oil- 25 mlCoconut oil- 25mlDistilled water supply- 25 ml3.2 ProcedurePart A Determination of the DensityThe oils were added up to the brim of a 25 ml density bottle of a known weight. The bottle was cover using a lid. And the excess oil was dipped off from the side of the lids. The density bottle was then cleaned. The bottle and the oil together were weighed in order to get the mass of the oil that is going to be used in the process of the experimentWith the help of this calculated weight and a predetermined volume of 25 ml , the density of the oil could be calculated.The above process was carried out for all the oils and the water as wellPart B Determination of time taken in order to flow down a viscometerA Viscometer consists of a U-Tube with 2 reservoirs. 100 ml of the oil was added to the opening as indicatedThe oil was then pipetted up on the other side until the lower meniscus reached the aim marked as A.It was held at this point by using a finger which covered the opening.As soon as the finger was released the oil flowed down and the at the same time a timer was started.The oil flowed through the reservoir and as soon as the lower meniscus reached the level marked at B, the timer was stopped and the time was noted.The above procedure was carried o ut for all the other oils and was carried out for water as wellWith the help of the above data, the viscosity of the oil , copulation to the viscosity of the water could be calculated.3.3 Data Collection and ProcessingDensity of the SamplesName of SampleMass of 25ml gravitation bottle( 0.00005 g)Mass of 25 ml density bottle + sample ( 0.00005g)Mass of the Sample (0.0005 g)Density of the sample( Mass of the sample/25)Olive Oil17.2358 g40.267523.03170.9213Canola Oil17.2358 g40.287223.05140.9221Mustard Oil17.2358 g40.086022.85020.9140Coconut Oil17.2358 g40.273323.03750.9215Water17.2358 g42.356925.12111.0048 metre TakenName of the SampleTime Taken( 0.5 sec)Olive Oil8659Canola Oil6144Mustard Oil7628Coconut Oil9952Water151CalculationsFormula for the calculation of the relative velocity1 = D1 - t12 D2 - t2Where,Where1 = Viscosity of Oil2 = Viscosity of waterClearly,1 = Relative Viscosity of Oil with respect to water2D1 = Density of oilD2 = Density of watert1 = Time required for the oil t o flow between 2 marked points on the viscometert2 = Time required for water to flow between 2 marked points on the viscometer3.4 CALCULATIONSFrom the above observations we can find the viscosity of the oils.Olive Oil = 0.9213 (2 - 10-6) - (8659 0.5) = 52.27 0.2-1.0048 (2 - 10-6) - (151 0.5)Canola Oil = 0.9221 (2 - 10-6) - (6144 0.5) = 37.33 0.21.0048 (2 - 10-6) - (151 0.5)Mustard Oil = 0.9140 (2 - 10-6) - (7628 0.5) = 45.95 0.21.0048 (2 - 10-6) - (151 0.5)Coconut Oil = 0.9215 (2 - 10-6) - (9952 0.5) = 60.44 0.2-1.0048 (2 - 10-6) - (151 0.5)depth psychologyFrom the above graphs, we see that there is an inverse relationship shared between the degree of unsaturation and the value of the viscosityUnsaturated oils are those that have carbon carbon double bonds because it lacks hydrogen atoms. Poly unsaturated oils are those that contain more than one carbon double bond. They are also called the polyunsaturated fatty acids or PUFAs and sometimes, they are also known a s Essential fatty acidsThe degree of unsaturation can be found out by finding out the amount of mass that is used to overcome the carbon-carbon double bonds.The amount of iodine that reacts is used to find the iodine number of the oil and this is used to indicate the degree of unsaturation in the oil.A carbon double bond consists of one bond and one bond. bonds are formed by the end on interaction of the electrons in a s-orbital. When they react they produce a bond in which the electron density is at its greatest on the internuclear axis ( imaginary line joining the nuclei) and is symmetric virtually it. bond is formed by the side on interaction of the electrons of the p-orbitals at right angles to the internuclear axis. This bond has low electron density on the inter nuclear axis . The electron density for this type of bond is at the highest on the sides opposite to the internuclear axis.The presence of the double bond in the hydrocarbon chain makes the dead. And hence there i s greater number of electrons causing greater amount of repulsive forces. This is called the Bayers strain. The more the number of double bonds the greater the strain and shorter the length of the hydrocarbon. These types of hydrocarbon chain undergo addition reactions faster when compared to those that are longer with less number of double bonds. When they undergo addition reaction they get relived of the stress and the strain causing the length of the hydrocarbon to expand. Hence, the greater mass of Iodine use, the greater the number of carbon double bonds and greater the Iodine number and greater the degree of unsaturation.Therefore, greater the iodine number greater the degree of unsaturationThe carbon in the double bond is sp2 hybridized. Hence the shape is trigonal planar and the molecule comes into one plane. Therefore, the molecules in a double bonded carbon are spaced out. When the carbon bond is saturated, that is, having only single bonds, the bonds are sp3 hybridized. T he shape therefore is tetrahedral and hence molecules become spread in two planes. As a result, the molecules become more tightly packed, thus becoming denser. Therefore, lesser the amount of double bonds, the more tightly it will be packed when it becomes saturated and hence it will become more denser. This brings out a relationship between the iodine value, the degree of unsaturation and the viscosity. Greater the iodine value, greater the degree of unsaturation and lower the value of the viscosity.Greater the degree of unsaturation, lower the melting point. This is because in unsaturated oils there are carbon-carbon double bonds. The presence of these double bonds makes the hydrocarbon chain less straight. This weakens the qualification of the Van Der Waals forces because there is less contact between the chains. Therefore, greater the degree of unsaturation, lower the melting point.Also, unsaturated oils are less stable than those that are saturated. Therefore, greater the degr ee of unsaturation, the less stable it is.CONCLUSIONFrom the above experiment and analysis, we observe various number of things. Greater the Iodine value of the oil, greater the degree of unsaturation and lower the viscosity. Using this analysis, we can say that Canola Oil has the highest iodine value, that is, and the least Viscosity value, that is . This means that Canola Oil is the safest to cook and use because it provides a lot of health benefits when compared to the sample of the other oils. Mustard oil, which has an iodine value of and Viscosity value of is the comes second in the four oils that have been used for the experiment. Olive oil, that has an iodine value of and a viscosity value of is not recommended to use because out of the four oils that are were used for the experiment this travel under the third category. Coconut oil is very hazardous for the health because its iodine value is and the viscosity value is. It is recommended not to use coconut oil for cooking pu rposes.Sources of ErrorError might have occurred when transferring the oil from one beaker to another. This might have lead to minor errors occurring in the process of the experimentThe analytical balance did measure the mass of the oil to an accuracy of four significant figures, but there were few disturbance like noise and the shaking of the table around the analytical balance that made the flesh in the balance to waver between one number to another.There might be some ICl (Iodine Monochloride) left behind when it was transferred from the beaker to the Iodine Flask.After the one hour in the dark, KI was to be added to the iodine flask by opening the lid slowly and making the KI to drip slowly into the flask. During this short period where the lid of the flask was opened, there might have been chances where the iodine vapors could have flee from the reaction in the Iodine Flask causing errors in the experiment.During the process of titration, there are chances that there was exce ss amount of Sodium Thiosulphate was added for the color to turn colorless. This might have caused the wrong reading being taken which in turn can lead to the wrong calculation that can increase the residue between the original Iodine value and experimentally calculated Iodine ValueWhile mensuration the amount of starch solutions, Wijs solution etc, to be added in the process of the experiment, there are chances of parallax errors that could have caused errors in the process of the experimentThere are chances that the apparatus had some tiny unwanted particles that might have been mixed with the other chemicals causing errors in the experimentWhile measuring the volume of the sodium thiosulphate used for the experiment from the burette, there are chances that there was a tiny difference between the reading that was enter and the actual reading.The solution f Potassium Iodide was prepared in the lab by diluting the KI powderize into water. Therefore, there might have been an err or in the diluting the Potassium Iodide like for example, adding extra Potassium Iodide powder or adding extra amount of water.In some of the apparatus, there were readings that were not very clear. This might have caused errors in the experiment.For the experiment to determine the Viscosity of the oils, the experiment had to be carried out in similar atmospheric conditions. There could have been variations in the chemistry lab hence leading to errors in the experiment.EvaluationTo wither the weighing error, the sample should be weighed repeatedly. This will reduce the random errors caused because of the weighing. This will also give an holy mass that will reduce the errors in the experiment.While transferring chemicals, care should be taken so as to avoid the chemicals from spillingRepeated measurements could have been conducted while measuring the BLANK value and the SAMPLE value. This would have trim the random as well as systematic errors that are caused by incorrect reading s and unclear readings in the apparatus.The apparatus used in the lab for the process of experimentation should be of good quality so as to minimize the errors and increase the accuracy in the experiment.