Question

1) A fat has an iodine value of 250, what can you conclude about the nature of the fat? Can this fat be provided to a patient having cardiovascular disease?

2) If a 0.2g of oil consumed 1ml of sodium thiosulphate, calculate its Iodine value and classify the oil?

3) What is the role of starch in the titration?

4) What is the practical use of the iodine number?

5) What can be concluded about the solvents used for in this experiemnt?

6) Calculate the number of double bonds in the fat?

7) Why starch indicator is added during the titration rather adding it before the titration?

*I need help with questions 3-7 please

Answer 1

Iodine No.

Explanation: It is the mass of iodine (grams) which is consumed by 100 grams of fat. It is used to determine the amount of unsaturation in fatty acids. More the unsaturation that is the double bonds more will be the iodine number. Therefore, saturated fats have lower iodine number compared to unsaturated. Unsaturated fats exist as liquids at room temperature and naturally occurring unsaturated fats are in the Cis form. Trans fatty acids are usually associated with diseases like cardiovascular diseases. Therefore, unsaturated fats from natural foods having (250) can be given to patient having cardiovascular disease