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The melting and solidification point of fats

The melting and solidification point of fats

LC5.1.1.2

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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
1	665212 4	Glass stirring rod 200 x 8 mm Ø
1	667057 4	Test tube rack metal, 20 mm Ø
1	667031 4	Test tube holder 20 mm Ø
1	38233 4	Thermometer, -10...+150 °C/1 K
2	30109 4	Bosshead S
1	30121 8	Stand base MF
2	301271 4	Stand rod 40 cm, 10 mm Ø
1	30123 4	Stand feet, pair
1	666555 4	Universal clamp 0...80 mm
1	666573 4	Stand ring with stem 100 mm Ø
1	666685 4	Wire gauze 160 mm x 160 mm
2	6640421 4	Test tube Fiolax 16 mm x 160 mm
2	664131 4	Beaker Boro 3.3, 400 ml, squat
1	610010 8	Laboratory safety goggles
1	6667031 8	Teclu burner, propane

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The melting and solidification point of fats

Description

Components of equipment sets

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