Why is iodine used to determine saturate fats in cooking oils?

Why is iodine used to determine saturate fats in cooking oils? Topic: methodology section
May 26, 2019 / By Dena
Question: I have a science fair project that uses iodine to determine which oil has the most saturate fat contents. I want to know why iodine is used instead of something else like food-dyes.
Best Answer

Best Answers: Why is iodine used to determine saturate fats in cooking oils?

Calanthia Calanthia | 1 day ago
It is actually used to determine unsaturated fats. http://en.wikipedia.org/wiki/Iodine_valu... Generally, an analytical procedure works well for its intended purpose because it is works for all (or nearly all) analytes and has few (if any) interferences. Edit: Kevin's answer is wrong about the reaction (iodine is not black in solution and the solution does not become colorless). Read the Methodology section in the cited referenmce: http://en.wikipedia.org/wiki/Iodine_valu... The typical thiosulfate titration uses the starch-iodine complex (blue to blue-black) for the endpoint. http://en.wikipedia.org/wiki/Starch_indi... I used to do Iodine Values as part of QC testing of raw materials at a former job.
👍 90 | 👎 1
Did you like the answer? Why is iodine used to determine saturate fats in cooking oils? Share with your friends

We found more questions related to the topic: methodology section

Calanthia Originally Answered: Will taking cooking classes in high school help my goals? Pursuing a career in cooking?
First, at 16 you really can't make a serious decision about what your future career is/should be/ or even what you want to do. First, taking a cooking class is fine, it might teach you a couple of tricks, but it's not really going to do much for your career in the long run. If you're serious about cooking, get a job at a real restaurant doing anything(dish washing is fine to start, and hang around with the cooks as much as possible, they'll usually teach you more things). You'll find restaurants are a bit different than fast food, and within a couple of years you'll probably be burnt out(most people I have worked with over the past 10 years as a cook have been at various levels of being burnt out, and you'll start looking for a new career. You could always go to "cooking school", which will cost you anywhere from 5-80k depending on length of program, as well as the "prestige" of the school, after which you can get a job making 10.00 dollars per hour. My advice, find another area of interest, or something to which you can apply your skills, go to college, and get a real education that is going to pay off in the long run, don't cook, you'll face a long hard road.
Calanthia Originally Answered: Will taking cooking classes in high school help my goals? Pursuing a career in cooking?
Yes I did difference profession pursuits for the period of tuition. I first loved Classics and Philosophy after which switched to Medicine. I do not suppose in 'a calling' anymore. I have allowed my ideals do be trampled on in lots of my categories. I have found out matters approximately the best way the arena operates, and I have made up our minds to comply my official lifestyles to the course that could be such a lot moneymaking to me total, no longer such a lot gratifying for now. (Because my pursuits will difference time and again by way of lifestyles) Ultimately, even supposing I discovered a task I love, sooner or later I would possibly not like it anymore... So then wherein am I? At a task I hate, no longer adequately helping my household, no longer feeling very foremost, and being disenchanted with my lifestyles. I'm blissful I made the difference for remedy. This will have to be a win, win, win profession course. Sure, by way of clinical college I'll don't have any lifestyles, and as an intern I'll be lifeless usually... however I can discover some way to outlive... I am anticipating the worst, making ready my brain for the struggle... If it is all a question of will energy and brain video games, the ball is in my courtroom, I pick to not permit myself, my household, and others down.

Alyce Alyce
It is used to determine unsaturated fats. Unsaturated fats are defined by having more than 1 covalent bond between 2 carbon atoms. Iodine is a halogen, and hence the unsaturated fat will undergo halogenation which means the Iodine atom will go into the structure and break the extra bond. Iodine, being a black solid, will turn colourless when the reaction is complete and hence clearly indicating the presence of an unsaturated fat.
👍 30 | 👎 -5

Alyce Originally Answered: Are all fats the same?
there are loads of different kinds of fats. There are a few primary differences: 1 - animal fats are more similar to human fat, so the body tends to have an easier time converting it and storing it. 2 - some kinds of fats have special qualities. These are usually based around it's reactivity. 3 - time and heat are the two primary factors in any reaction, so both of these are likewise primary factors in making an oil more stable. Conversely, they are also the two primary factors in making an oil unusable even though it originally may have had special qualities as mentioned in 2. So what are some examples to support those 3 points? 1 - eat a cheeseburger and most of that is animal fat, so is going to contribute to weight gain more than a quarter cup of flax oil. 2 - the special qualities are often referred to with the following terms that you can research if you feel motivated: Omega 3, 6, 9, 12. unsaturated fats. poly unsaturated fats. highly polyunsaturated fats. DHA, and more.... Oils that are often referred to as poly-unsaturated or highly poly-unsaturated are the ones that have the best health benefits. Check out flax oil, hemp oil, salmon oil, evening primrose oil, pumpkin oil and almond oil. 3 - The bad thing is that the more beneficial an oil may be when it starts out, the more susceptible it is to being damaged. The greatest benefits (specifically those associated with the parts that are highly polyunsaturated) are the first to go. Oxygen, heat, light, time, these things all play a part. Some oils aren't particularly high in any of those benefits, so are comparatively stable. Canola, Peanut, soy, coconut oil are all good examples of this. They don't get damaged much by heat, but they didn't really start that potently 'good for you' either. They are resistant to rancidity (sometimes known as oxidization - binding with oxygen) as well as damage by heat (which can be oxidization, but can also be binding with itself or other forms of damage). Damage by heat can occur in several ways since it is forcing the oil to react (remember that fire is also a byproduct of chemical reaction). Once it has reacted, it becomes 'saturated' because it loses any further ability to react with anything and is basically useless grease that clogs the body and causes many health problems related to 'bad fats'. A good example of this is olive oil which is quite healthy if you have it fresh, but loses pretty much all of that when you heat it up to a certain point (it's considered a medium-low heat oil). Saturated basically means unable to react more. This is a heavily simplified version of what is actually one of the most complicated subjects in health food. Oils and fats have a MAJOR role in the most complicated and special aspects of all life (note that the instructions for life in a seed are in the germ - which is also where most of the oils of the seed are... the same follows that in our brain, there are many special fats and oils that make up larger percentages of the volume of our 'grey matter). I'd encourage you to look it up and research it if you are interested. A cheeseburger will contain fats from many sources: the 'cheese' product, the meat, the sauces... The fats in the cheese product will likely be saturated and probably worse. Processed cheese bears little resemblance to real cheese. The meat will be animal based fats - which are likewise going to be saturated fats and will get sucked into your body. The sauce will probably contain 'hydrogenated' oil which is a heat based process that binds water (hydrogen and oxygen) to the oil, making it behave like a saturated fat although chemically not exactly the same. Any creamy looking sauce is generally hydrogenated. Hydrogenation gives thickness and consistency. A candy bar will likely be a combination of fats in the choclate and fats in the sugar confections. Most mainstream chocolate uses a fair bit of hydrogenated palm kernel oil, and most candy bars contain some manner of toffee or caramel which is basically oil and sugar cooked into a paste. This also often uses poor quality oils. You are probably getting a comparatively minor amount of fats from the candy bar over the cheeseburger. The size should tell you that right away though... PS - adding a note in response to the above comment: high fructose corn syrup is NOT fat. It's basically pure sugar. Usually mostly glucose and dextrose too. High fructose is a 'relative' term comparing it with other corn based sweetening products.
Alyce Originally Answered: Are all fats the same?
The fats are different. In a cheeseburger, there is most likley gonna be trans fat. Or anything like "High Frutose Cron Syrup" or anything Hydrogenated. In a candy bar, there isnt really fat in it, unless you get like the rly chocoletley or sweet ones. In candy bars, theres just alot of sugar, and some color. Not so much fat. They wouldnt have the same effect on you. A chesse burger will make u fatter, and a candy bar, will make you thirsty, and create your taste buds to go out. But, too much is still bad for u. = ). You can get fat by alot, from all the sugar. I just stuided like 5 hrs for my health final, so i know all this, hope this helps

If you have your own answer to the question methodology section, then you can write your own version, using the form below for an extended answer.