The melting and solidification point of fats - Digital

LC5.1.1.2C
The melting and solidification point of fats - Digital
The melting and solidification point of fats - Digital

Description

In this experiment, the students determine the melting range and solidification range of a solid cooking fat. They find that it is difficult to define a melting point/solidification point exactly and that the fat solidifies at a temperature below the melting range. In addition, the students make a connection between the melting temperature and the molecular structure of fats.

Components of equipment sets

1 667018  4 
Laboratory knife LD
1 665212  4 
Glass stirring rod 200 x 8 mm Ø LD
1 667057  4 
Test tube rack metal, 20 mm Ø LD
1 667031  4 
Test tube holder 20 mm Ø LD
2 30109  4 
Bosshead S LD
1 30121  8 
Stand base MF LD
2 301271  4 
Stand rod 40 cm, 10 mm Ø LD
1 30123  4 
Stand feet, pair LD
1 666555  4 
Universal clamp 0...80 mm LD
1 666573  4 
Stand ring with stem 100 mm Ø LD
1 666685  4 
Wire gauze 160 mm x 160 mm LD
2 6640421  4 
Test tube Fiolax 16 mm x 160 mm LD
1 664131  4 
Beaker Boro 3.3, 400 ml, squat LD
1 6667031  8 
Teclu burner, propane LD
1 610010  8 
Laboratory safety goggles LD
1 524005W2
Mobile-CASSY 2 WiFi LD
1 666194  4 
Protective sleeves for temperature probe, set of 5 LD
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