EXPERIMENT 8.

Solubility, Specific Gravity, and Refractive

Index

MISCIBLE forming a homogeneous mixture when added together

I.

INTRODUCTION

The lipids are a large and diverse group of naturally occurring organic
compounds that are related by their solubility in nonpolar organic solvents
(e.g. ether, chloroform, acetone & benzene) and general insolubility in water.
On the other hand, in terms of specific gravity of oils and fats it is
determined by the usual methods the temperature is usually controlled since
significant changes in these occur in short ranges of temperature. The
specific gravity of fat or oil is usually measured at 25C, but it may be
necessary to use temperature of 40C or even 60C for high-melting fats.
Variations in the specific gravity from one oil or fat to another are not great.
In general, either unsaturation of the fatty acid chains or increase in chain
length of the fatty acid residue tends to increase the specific gravity (Meyer,
1968).
Fats and oils are insoluble in water, and very sparingly soluble in cold
alcohol. Fats are highly soluble in organic solvents such as benzine, ether,
aromatic hydrocarbons and halogenated hydrocarbons. The solubility of fats
is associated to their chemical structure. They consists of long, unpolar
hydrocarbon chains. Fats are therefore highly soluble in unpolar solvents.
Like dissolves like.
OBJECTIVES
To determine the solubility, specific gravity and refractive index of oils.

II.

RRL

III.

METHODOLOGY

a. Materials and Equipment

ITEMS
Graduated cylinder
Weighing scale
Thermometer
Metal cans
Frying pans
Iron stand
Iron clamp
Lard
Butter
Shortening
Olive oil
Peanut oil
Canola oil

SPECIFICATIONS
150ml
Digital
Holding capacity of 250g

b. Procedures

QUANTIT
Y
1
1
5
5
5
3
5
1 cup
1 cup
1 cup
1 cup
1 cup
1 cup

IV.

RND

Fat/Oil
Butter (use metal
can)
Canola Oil
Lard
Olive Oil
Peanut Oil
Shortening

Smoke Point
(Celsius)
79
92
109
80.3
----105

Observations
Liquefies upon
heating
Bubbled &
expanded
Liquefies upon
heating

Based from the data gathered among the fat and oil samples, lard had the
highest smoke point of 109 degree Celsius and olive oil with the lowest of 80.3
degrees. In addition, since lard had the highest smoke point among the sample it
only demonstrate its maximum usable temperature before toxic fumes and harmful
free radicals tend to produce and degrade its flavor and nutritional value. Since oils
in the experiment tend to have a longer length in exposure to heat, the lower its
smoking point became, specifically for olive oil sample which means that achieving
a degrees of 80.3 will have the tendency to produce its toxic fumes and degrade its
flavor and nutritional value. Furthermore, knowing the smoke point of fats and oils is
important because it shows when and what degrees it will produce toxic fumes and
harmful free radicals.
On the other hand, considering the related studies about smoke point of
edible fats and oils, vegetable-based oils have higher smoke points than animal-

based fats like butter or lard. Which means that canola oil should have the highest
smoke point among the samples of 205 degree Celsius, followed by olive oil and
with 190 celsius, then shortening of 165 degrees and butter having the lowest of
150 degrees (Good, 2012).

V.

CONCLUSION

Moreover, the smoke point of a certain fat or oil only demonstrate where its
flavor and nutritional value tend to degrade and produces toxic fumes and harmful
free radicals. In addition, heating the oil produces free fatty acid and as this heating
time increases, more free fatty acids are produced, thereby decreasing smoke point.
Which basically means that the high smoke point of a certain fat or oil the better.
Thats why it is advisable to use oil with high smoke point during deep frying.

VI.

REFERENCES

https://www2.chemistry.msu.edu/faculty/reusch/VirtTxtJml/lipids.htm
https://www.phywe.com/en/the-solubility-of-fats.html