Bio-inspired Robotics Virtual Labs Remote Trigger This remote-triggerable online laboratory will teach experiments and offer to introduce biorobotics and neuronal robot techniques.
High acidity in the fat and oil is mostly caused by incautious extraction methods, fruit fly infestation, long duration between harvesting and extraction especially for the fruit that has been bruised or spoiled during harvesting as well as fungal diseases in the fruit like apple scab, Phytophthora collar rot, gloesporium and macrophoma.
To verify the quality of fats and oils, acid value or free fatty acid can be used. Therefore, free fatty acids increase with the increase of hydrolysis and oxidation.
Free fatty acid is same with unsaturated fatty acid, which is giving help to our body.
Moreover, we can also know the way to calculate the acid value of free fatty acid content. Biochemistry Virtual Lab II Biochemistry Virtual Lab II deals with topics like enzymology, purification of plant pigments and natural products as well as estimation of iodine value and saponification value of fats and oils.
Iodine value represents the degree of unsaturated fat. Combining labs 1, 2 and 3 will give an overall understanding of commonly used computational methods in bioinformatics. The iodine value of margarine of group 1, group 2, group 3 and group 5 are Corn oil will have greater degree of unsaturation than coconut oil due to it has higher iodine value.
The experiments included in Biochemistry Virtual Lab I are fundamental in nature, dealing with the identification and classification of various carbohydrates, acid-base titrations of amino acids, isolation of proteins from their natural sources, etc.
Cell biology Virtual Lab I Cell biology is an exciting and dynamic area that helps discover the fascinating world of cells. So, rancidity is more likely to occur in corn oil than in coconut oil. Objective 1 To determine the free fatty acid found in oil.
Meanwhile, group 3 and group 5 were failed in both of this experiment. Lab II focuses on applied principles of population ecology for PG students. Conclusion Based on the first experiment, we have learned the correct method to determine the free fatty acid FFA in oil or fat by doing this experiment.
There are also boxes of tests, however, packaged in 10 bags of 10 tubes containing the reagent.
The failure of group 3 and group 5 may be due to the margarine they used was not completely dissolved in the solvent or they accidentally used the wrong solvent. Bioinformatics Virtual Lab II This virtual laboratory is for undergraduate and postgraduate students to get a deeper understanding on the analysis of sequence data, its alignment and the evolutionary relationship.
Before the titration, the color of the solution is opaque yellow. Neurophysiology Virtual Lab pilot Neurophysiology is the study of nervous system function. Our group group 4 is used 15 drops of phenolphthalein before titrated with NaOH.
Oils and fats that produced from low quality fruit or through a careless process will consequences in breakdown of the triacylglycerides into fatty acid. The addition or removal of one species affects many other species with which it might compete for,or provide food.
This experiment is important to control the quality of fat and oil in a food system. Microbiology Virtual Lab I The study of microorganisms, which are unicellular or cell-cluster microscopic organisms.
The higher the iodine value, the more unsaturated fatty acid bonds are present in a fat. Sample was weighed in conical flask and the amount of sodium hydroxide required depends on the type of fat.
Sample Handling and Usage of Curves Crude or refined palm oil, and palm kernel oil.
This lab complements some of the exercises in the Virtual Neurophysiology lab. After titrated for a while, the solution change to slight pink and the titration is stopped. Therefore, the lower the iodine value, the more stable and the less inflammatory of the oil and the quality of the oil is high.
Therefore, the test will carry out with carefully to avoid mistaken appear in the test.Determination of the iodine value and the free fatty acid content of waste animal fat blends using FT-NIR. For FFA content determination. Determination of Iodine Value in Palm Oil Thanks to its simplicity, the innovative CDR method for the determination of Iodine Value (IV) in Palm Oil is ideal to be used during every process stage to monitor the quality of oil in real time and during the acceptance of crude oil, as well as during trading of finished killarney10mile.com: CDR S.R.L.
UNIVERSITI MALAYSIA SABAH SCHOOL OF FOOD SCIENCE & NUTRITION LABORATORY REPORT NT FOOD CHEMISTRY AND BIOCHEMISTRY Determination of free fatty acid(FFA) and iodine value (IV)in oil LECTURER NAME: MOHD NAZRI BIN ABDUL RAHMAN LAB SESSION: 3 OCTOBER (GROUP 4. Full-Text Paper (PDF): Determination of the iodine value and the free fatty acid content of waste animal fat blends using FT-NIR.
determination of saponification and iodine numbers of some lipids a.l. ascano1 c.v. oponda1 1institute of biology university of the philippines, diliman, quezon city, philippines date performed: february 19, determination of ffa.
Acid value/Free fatty acid (FFA) Saponification value, SV (also termed Saponification number) Iodine value, IV (Also termed Iodine number) Unsaponifiable matter Refractive index Melting point (for solid and semisolid items) Moisture content General tests for adulteration, such as Hexabromide test for the presence of linseed oil, Halphen test 4/4(4).Download