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Assignment of Lecture 3

This document contains 5 problems related to analyzing the components and properties of foods, oils, and fatty acids. Problem 1 involves calculating the crude protein content of pinto beans on a wet and dry basis using data from a Kjeldahl analysis. Problem 2 requires calculating the fat and protein contents of bread on a wet and dry basis using data from Soxhlet fat extraction and Kjeldahl protein analysis. Problem 3 requires calculating the saponification value of an exotic oil using titration data. Problem 4 involves calculating the maximum acid value and free fatty acid content of soybean oil given parameters. Problem 5 requires calculating the iodine values of compounds with different numbers of double bonds based on their molecular weights and structures

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221 views1 page

Assignment of Lecture 3

This document contains 5 problems related to analyzing the components and properties of foods, oils, and fatty acids. Problem 1 involves calculating the crude protein content of pinto beans on a wet and dry basis using data from a Kjeldahl analysis. Problem 2 requires calculating the fat and protein contents of bread on a wet and dry basis using data from Soxhlet fat extraction and Kjeldahl protein analysis. Problem 3 requires calculating the saponification value of an exotic oil using titration data. Problem 4 involves calculating the maximum acid value and free fatty acid content of soybean oil given parameters. Problem 5 requires calculating the iodine values of compounds with different numbers of double bonds based on their molecular weights and structures

Uploaded by

Vy Nguyen
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Problem 1:

A dehydrated precooked pinto bean was analyzed for crude protein content in duplicate using the Kjeldahl
method. The following data were recorded:
– Moisture content = 8.00%
– Wt of Sample 1 = 1.015 g
– Wt of Sample 2 = 1.025 g
– Normality of HCl used for titration = 0.1142N
– HCl used for Sample 1 = 22.0 ml
– HCl used for Sample 2 = 22.5 ml
– HCl used for reagent blank = 0.2 ml
Calculate crude protein content on both wet and dry weight basis of the pinto bean, assuming pinto bean
protein contains 17.5% nitrogen.

Problem 2:
The moisture content of a bread product was 30%. To determine the fat and protein contents, the food was
first dried to dryness by a vacuum oven. The fat in the dried food was determined by the Soxhlet method
and the protein was determined by the kjeldahl method. The amounts of fat and protein in 5 grams of the
dried bread were 0.20 grams and 0.60 grams, respectively. Calculate the fat and protein contents of the
bread in wet basis and dried basis?

Problem 3:
A 5.00 grams of exotic tropical oil was saponified with excess KOH. The unreacted KOH was then
titrated with 1.00 N HCl. The blank required 40 mL of HCl and the sample required 20 mL.
Please calculate the saponification value of the oil.

Problem 4:
The free fatty acid content in a good soybean oil should be less than or equal to 0.05%. The average
molecular weight of free fatty acids of the oil is 280, which is the molecular weight of linoleic aid.
What is the maximum acid value of the good soybean oil?
What is the content (%) of free fatty acids of a soybean oil if the acid value is 0.3? The average molecular
weight of free fatty acids of the oil is 280.

Problem 5
Fatty acids A and B have only one double bond per molecule. The molecular weights of A and B are 150
and 300, respectively. The hypothetical iodine value of Compound A is 150. What is the Iodine value of
compound B?
Triglycerides A and B have the very similar molecular weights of about 878. The compound A has 6
double bonds per molecule and has iodine value is 174. The compound B has 3 double bond per
molecule. What is the iodine value of the compound B?

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