CPI Virtual Lab: Presented By: S Amriddha Das Gupta (18BCH055)

CPI
Virtual
Lab
P R E S E N T E D BY:
S A M R I D D H A DA S G U P TA
( 1 8 BC H 0 5 5 )
ESTIMATION OF
SAPONIFICATION VALUE
OF FATS,OIL
The objective of this experiment
AIM : is:
1. To estimate Saponification value

of oils
Fats (triglycerides)
2. upon alkaline hydrolysis
PRINCIPLE : (either with KOH or NaOH ) yield glycerol and
potassium or sodium salts of fatty acids (soap)
.
1) Fats and Oils [coconut oil, sunflower oil]
2) Conical Flask
3) 100ml beaker
Materials 4) Weigh Balance
5) Dropper
Required: 6) Reflux condenser
7) Boiling Water bath
8) Glass pipette (25ml)
9) Burette
Reagents 1) Ethanolic KOH(95% ethanol, v/v)
Required 2)
3)
Potassium hydroxide [0.5N]
Fat solvent
4) Hydrochloric acid[0.5N]
: 5) Phenolphthalein indicator
PROCEDURE :
1. Weigh 1g of fat in a tared beaker and dissolve in about 3ml of the fat solvent [ ethanol
/ether mixture].
2. Quantitatively transfer the contents of the beaker three times with a further 7ml of the
solvent.
3. Add 25ml of 0.5N alcoholic KOH and mix well, attach this to a reflux condenser.
4. Set up another reflux condenser as the blank with all other reagents present except the fat.
5. Place both the flasks in a boiling water bath for 30 minutes .
6. Cool the flasks to room temperature .
7. Now add phenolphthalein indicator to both the flasks and titrate with 0.5N HCl .
8. Note down the endpoint of blank and test .
9. The difference between the blank and test reading gives the number of millilitres of 0.5N KOH
PROCEDURE :
10. Calculate the saponification value using the formula :
Saponification value or number of fat = mg of KOH consumed by 1g of

fat.
Weight of KOH = Normality of KOH * Equivalent weight* volume

of KOH in litres
Volume of KOH consumed by 1g fat = [Blank – test]ml

Snap Shots of
the
Experiment :
Blank Titration :
Test Titration :
Observations:
1. Weight of sample taken = W gm =1 gm
2. Volume of HCL required for blank titration = x ml = 20 ml
3. Volume of HCL required for test titration of Oil = y ml = 11 ml

4.
5. Normality of HCL solution N1 = 0.5 N
Calculations:
∵ saponification value or no. of fat = mg of KOH consumed by 1 gm of fat,
∴ 100 ml of 1N HCL Soln = 1000 ml of 1N KOH Soln = 56 gm of KOH

Also, volume of KOH consumed by 1 gm of fat = {Blank titr. – Test
titr.}ml
= {20 - 11}ml
= 9ml
Calculations:
Using,
weight of KOH = normality of KOH*equivalent wt.*vol. of KOH(ltr.)
(x - y) ml of 0.5N HCL = gm KOH
= 0.252 gm KOH
Calculations:
∴ Saponification value =
= 252 mg/g
Conclusion :
Fatty acids with low molecular weight and
small chain found in oil will have more
Saponification value compared to the
higher molecular weight fatty acids.
IODINE VALUE OF
FATS,OIL
The objective of this experiment is:
AIM : 1. To the iodine value of fats and oils and

thus estimate the unsaturation of the
fats and oils.
Fatty acids
2. react with a halogen [iodine] resulting
in the addition of the halogen at the C=C double
PRINCIPLE : bond site. In this reaction, iodine monochloride
reacts with the unsaturated bonds to produce a di-
halogenated single bond, of which one carbon has
bound an atom of iodine.
After the reaction is complete, the amount of iodine that has reacted is
determined by adding a solution of potassium iodide to the reaction product.

ICl + KI ---------------> KCl + I2

This causes the remaining unreacted ICl to form molecular iodine. The
liberated I2 is then titrated with a standard solution of 0..1N sodium
thiosulfate.

I2 + 2 Na2S2O3 -----------------> 2 NaI + Na2S2O4

Saturated fatty acids will not give the halogenation reaction. If the iodine
number is between 0-70, it will be a fat and if the value exceeds 70 it is an oil.
Starch is used as the indicator for this reaction so that the liberated iodine will
react with starch to give purple colored product and thus the endpoint can be
observed.
1) Iodine Monochloride Reagent
2) Potassium Iodide
3) Standardized 0.1 N Sodium thiosulphate
4) 1% Starch indicator solution
Materials 5) Reagent bottle
6) Chloroform
Required: 7) Fat sample in chloroform
8) Iodination flask
9) Burette and burette stand with magnetic stirrer
10) Glass pipette
11) Measuring cylinder
12) Distilled water
PROCEDURE :
1. Arrange all the reagent solutions prepared and the requirements on the table.
2. Pipette out 10ml of fat sample dissolved in chloroform to an iodination flask labeled as
“TEST".
3. Add 20ml of Iodine Monochloride reagent in to the flask. Mix the contents in the flask
thoroughly.
4. Then the flask is allowed to stand for a half an hour incubation in dark.
5. Set up a BLANK in another iodination flask by adding 10ml Chloroform to the flask.
6. Add to the BLANK, 20ml of Iodine Monochloride reagent and mix the contents in the flask
thoroughly.
7. Incubate the BLANK in dark for 30 minutes.
8. Mean while, Take out the TEST from incubation after 30 minutes and add 10 ml of
potassium iodide solution into the flask.
PROCEDURE :
10. Titrate the “TEST” against standardized sodium thiosulphate solution until a pale
straw
color is observed.
11. Add about 1ml starch indicator into the contents in the flask, a purple colour is
observed.
12. Continue the titration until the color of the solution in the flask turns colourless.
13. The disappearance of the blue colour is recorded as the end point of the titration.
14. Similarly, the procedure is repeated for the flask labeled ‘Blank’.
15. Record the endpoint values of the BLANK .

PROCEDURE :
16. Calculate the iodine number using the equation below:
Volume of Sodium thiosulphate used = [Blank- Test] ml
Equivalent Weight of Iodine = 127
Normality of sodium thiosulphate ( Na2S203) = 0.1

Snap Shots of
the
Experiment :
Blank Titration :
Test Titration :
Observations:
1. Weight of sample taken = W gm = 9 gm
2. Volume of Na2S2O3 during blank titration = x ml = 65.1 ml
3. Volume of Na2S2O3 during test titration of Oil = y ml = 63.9 ml
4. Normality of Sodium thiosulphate Na2S2O3 = 0.1 N

Estimation:
Conclusion :
Higher the Iodine value, larger the
amount of unsaturation i.e., they are
more prone to oxidation and
polymerization (less stable)
STUDY EXPERIMENT 1 :
FLASH POINT
AND
FIRE POINT
STUDY EXPERIMENT 2:
ANILINE POINT
THANK YOU

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CPI

1. To estimate Saponification value

Reagents 1) Ethanolic KOH(95% ethanol, v/v)

5. Place both the flasks in a boiling water bath for 30 minutes .

6. Cool the flasks to room temperature .

8. Note down the endpoint of blank and test .

10. Calculate the saponification value using the formula :

Saponification value or number of fat = mg of KOH consumed by 1g of

Weight of KOH = Normality of KOH * Equivalent weight* volume

Volume of KOH consumed by 1g fat = [Blank – test]ml

2. Volume of HCL required for blank titration = x ml = 20 ml

3. Volume of HCL required for test titration of Oil = y ml = 11 ml

∴ 100 ml of 1N HCL Soln = 1000 ml of 1N KOH Soln = 56 gm of KOH

(x - y) ml of 0.5N HCL = gm KOH

AIM : 1. To the iodine value of fats and oils and

7. Incubate the BLANK in dark for 30 minutes.

15. Record the endpoint values of the BLANK .

16. Calculate the iodine number using the equation below:

Volume of Sodium thiosulphate used = [Blank- Test] ml

Equivalent Weight of Iodine = 127

Normality of sodium thiosulphate ( Na2S203) = 0.1

2. Volume of Na2S2O3 during blank titration = x ml = 65.1 ml

3. Volume of Na2S2O3 during test titration of Oil = y ml = 63.9 ml

4. Normality of Sodium thiosulphate Na2S2O3 = 0.1 N

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