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Estimation of Iodine Value of Fats and Oils






  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?  

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