1. Scope: This method is designed for the rapid determination of acid value and peroxide value in both edible vegetable oils and edible animal oils. It provides a quick and efficient way to assess the quality and freshness of oil samples in the field or laboratory setting.
2. Principle of the Method: The test is based on the use of specialized paper strips as carriers, which are developed into test cards. When exposed to free fatty acids or peroxides present in the oil, these paper strips react with a color-developing reagent. The intensity of the color change corresponds to the concentration of free fatty acids or peroxides. By comparing the resulting color with a reference chart, a semi-quantitative estimation of the acid value or peroxide value can be obtained.
3. Test Materials: The method requires two types of test papers: acid value test paper (with a testing range of 0 to 5.0 mg KOH/g) and peroxide value test paper (with a testing range of 0 to 50 meq/kg). These papers are pre-treated with reagents that react specifically with the target compounds.
4. Operation Method: To perform the test, a small amount of oil is applied onto the appropriate test paper. After allowing the reaction to occur for a specified time, the color change is observed and compared with a standardized color chart. The degree of color development is then used to estimate the acid value or peroxide value. This method is simple, cost-effective, and suitable for on-site analysis without the need for complex equipment.
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