DHAKA UNIVERSITY OF

ENGINEERING & TECHNOLOGY,

Gazipur-1707
Department of Chemical Engineering.

Course Code: ChE 3764

Course Name: Physical and Analytical Chemistry Engineering sessional

Experiment No-01
Experiment Name- Determination of acid valve of oil.

Date of Experiment:31-12-2023 Date of Submission: 14-01-2024

Submitted By, Submitted To,
Md. Jahirul islam
Lecturer
Name: Md. Shafiul Hasan Dpt. Of Chemical Engineering
DUET, Gazipur-1707
Student ID: 208001
Year:3rd
Semester:2nd Md. Khairul Bahar
Session:2020-2021 Lecturer
Dpt. Of Chemical Engineering
DUET, Gazipur-1707

Allocated Mark Obtained Mark Signature

Experiment No:02

Experiment Name: Determination of acid valve of oil.

Objective:

a. To find acid value of oil

Theory

Analytically, the acid value is defined as the number of milligrams of Potassium

hydroxide/Sodium hydroxide required to neutralize the free fatty acids present in one gram of
fat. It is a relative measure of rancidity as free fatty acids are normally formed during
decomposition of triglycerides. Rancidity refers to the oxidation of unsaturated fats or oils in
food that results in a bad smell and taste. The value is also expressed as per cent of free fatty
acids calculated as oleic acid, lauric, ricinoleic and palmitic acid. In principal, the acid value is
a measure of the extent to which the glycerides in the oil have been hydrolyzed by lipase action.
The glycerides are also hydrolyzed with water in the presence of air and possibly bacteria. The
decomposition is accelerated by heat and light.

Following is the table showing expected acid value of oil sample

Expected Acid valve Mass of Test portion

(gm)

<1 20
1 to 4 10
4 to 5 2.5
15 to 75 0.5
> 75 0.1
Materials required:

1. 99% Ethanol
2. 0.1 N NaOH
3. Phenolphthalein

Apparatus:

1. Balance
2. Burette with stand
3. Measuring cylinder
4. Conical Flask
5. Hot Plate
6. Pipettes

Experimental Procedure:

1. At first 50 mL of ethanol taken in a conical flask and about 1ml of phenolphthalein

indicator solution. Then, neutralize the ethanol against 0.1N NaOH solution taken in
burette. Appearance of light pink color is the indication of neutralization (Persisting for 15
sec.)
2. Weigh 10 g of the cooled oil sample mentioned in the in a 250 mL conical flask.
3. 50 mL of freshly neutralized ethanol added in the oil sample.
4. The mixture heated for about fifteen minutes in water bath (75-80°C
5. 1 mL phenolphthalein indicator added in the mixture
6. Taken The initial volume reading from burette. Then, titrate the oil mixture while hot
against
7. standard alkali solution and shake vigorously during the titration.
8. End point using phenolphthalein indicator should be from colorless to light pink
9. (Persisting for 15 sec.)
10. Taken the final volume reading from the burette after the end point is reached.
3.4 Experimental set up:

Figure: Titration method

Calculation:
Where,
Molecular weight of alkali (MW)=40
Volume in mL of standard sodium hydroxide used (V)=8 ml

Normality of the Sodium hydroxide solution (N)=0.1

Weight in gm of the sample (W)=10.2 gm
We know that,
𝑀𝑊×𝑉×𝑁
Acid Value= 𝑊

40×8×0.1
= = 3.137
10.2
Result:

Acid value of oil= 3.137

Discussion:

Acid value is taken as an important indicator of oxidation of oil. Acid base titration techniques
in non-aqueous solvents mostly used for determination of acid value in oil. In this experiment
acid value of oil 2 for mass of test portion 10.2 gm. Excepted acid value 1 to 4 in this portion.
The acid value of oil is 100% higher than minimum expected acid value otherwise the acid
value is 50% lower than maximum excepted acid valve. The acid valve do not cross expected
the acid valve limit (1 to 4) so the oil is acceptable for use. Many factor affecting of the acid
value of oil such that the temperature at which samples are scanned, differences in Fatty Acid
chain length and number of double bonds, and the presence of non-triacylglycerol components.
All these sources of error include may be instrumental, environmental, procedural, and human
in this experiment.

Conclusion:

After determination of acid value of different oil it get that it come near standard value of
respective oil. The more the acid value more the oxidation of that substance, if we know the
acid value then the quality status can be determined. The higher the acid value and free fatty
acid content, the lower the quality of the oil. The acid value additionally increases with the age
of an oil as triglycerides decompose into fatty acids and glycerol as an effect of time.