Determination Of Smoke Point & Flash Point Of Fat

Smoke Point

It is a point at which a fat or oil start to convert into vapors or light of smoke due to external
source of heat or when exposes to heat, is called Smoke Point of that fat or oil.

Flash Point

It is a point at which a fat or oil start to burn or flaming due to external source of heat or when
exposes to heat, is called flash point of that fat or oil.

Procedure

1. Take the representative sample of fat from university canteen into glass beaker about
100 ml
2. Covert this sample into steel cup which is suitable for this test
3. Attaché with thermometer easily move in cup which having the range of temperature
detection 0 °C-400 °C.
4. Adjust on the Gas bunsen burner with the help of stand
5. Start burner note temperature rise up slowly for acceleration of this test extra flash gun
is used due to shortage of time with this gun start heating of cup containing sample
outside walls of this cup
6. Observe temperature increase and note the temperature of fat a strike of smoke rise up
this is the smoke point
7. Turn off the burner for 3-4 minutes repeat the same procedure 5 times and noted the
temperature calculate these 5 results average the smoke point of this fat was 204 °C.
8. Again start same procedure for flash point but heat more even after smoking till at fat
surface start to burn cover the cup with lid repeat this 5 times and note the
thermometer reading every time calculate the average results of this test that was 327
°C.
Problem with this test:-

Smoke point is accepted with this method but flash point is not suitable in comparison to
smoke point.

Automatic flash point tester according to Pensky-Martens closed cup method with an
integrated fire extinguisher is used but due to non-availability of this apparatus in lab so we
perform with this methodology.

Determination of total acidity of “Musami juice”

Reagent :-

NAOH 0.1 normal

Procedure:-

1. Extract juice of Musami with help of seequzer.

2. Filter this juice with Whatman Filter Paper No.4.
3. Take 250ml beaker add 10 ml juice sample of Musami in it.
4. Also add 100ml of distilled water into same beaker shake it by shaker.
5. Set the burette which having 0.1 normal NAOH.
6. Titrate against 0.1 normal NAOH to pH 8.1 using a digital pH meter.
7. Noted the reading of used NAOH which is 11.4ml.
Calculation :-

Total acid (%) = 1/10 X Equiv wt of acid X normality of NAOH X titer used

10

= 1/10 X 70 X 0.1 X 11.4

10

= 0.8

Here; “70” is Equiv wt of citric acid in grams for Musami juice