Scribd Logo
Upload

Welcome to Scribd!

  • Fst261 Lab Report

    Uploaded by

    AIN NUR NAJWA MOHD RASHDI
    35 views1 page
    The document reports the results of experiments measuring the melting point, refractive index, and specific gravity of various fats and oils. It found that margarine had an average melting point of 50.3°C and butter had an average of 59°C. The refractive indices of corn oil and sunflower oil were measured as 1.4690 and 1.4702, respectively. Specific gravities were also reported for sunflower oil and corn oil relative to water.

    Original Description:

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    The document reports the results of experiments measuring the melting point, refractive index, and specific gravity of various fats and oils. It found that margarine had an average melting point of 50.3°C and butter had an average of 59°C. The refractive indices of corn oil and sunflower oil were measured as 1.4690 and 1.4702, respectively. Specific gravities were also reported for sunflower oil and corn oil relative to water.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    35 views1 page

    Fst261 Lab Report

    Uploaded by

    AIN NUR NAJWA MOHD RASHDI
    The document reports the results of experiments measuring the melting point, refractive index, and specific gravity of various fats and oils. It found that margarine had an average melting point of 50.3°C and butter had an average of 59°C. The refractive indices of corn oil and sunflower oil were measured as 1.4690 and 1.4702, respectively. Specific gravities were also reported for sunflower oil and corn oil relative to water.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    RESULTS

    a) Melting Point of Fats / Oils


    Sample : Margerine
    Temperature Trail 1 Trail 2 Trail 3 Average
    Initial (oC) 10 10 10 10
    Final (oC) 49 49 53 50.3

    Sample : Butter
    Temperature Trail 1 Trail 2 Trail 3 Average
    Initial (oC) 33 33 33 33
    Final (oC) 58 60 59 59

    b) Refractive Index of Fats / Oils


    Sample Refractive Index
    Corn oil 1.4690
    Sunflower 1.4702

    c) Specific Gravity of Fats / Oils


    Sample Weigh of empty SG Weigh of SG bottle + Specific Gravity of Oil
    bottle (g) Oil (after removed
    from refrigerator) (g)
    Sunflower oil 27.6534 73.4741 0.9164
    Corn oil 33.7440 79.8970 0.9231

    Specific Gravity = Density of oil / Density of water


    = Mass of oil / Volume of oil
    1 gram / mL
    = (x-y) gram

    You might also like