Effect of free fatty acid concentration on the hydrolytic rancidity of coconut oil

Date

3-1984

Degree

Bachelor of Science in Agricultural Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

William G. Padolina

Abstract

ABSTRACT

Montenegro, Joel Panic, University of the Philippine at Los Banos, September, 1983. Effect of Free Fatty Acid Concentration on the Hydrolytic Rancidity of Coconut Cil.

Adviser: Dr. William G. Padolina

The effect of free fatty acid concentration on the hydrolysis of the triglycerides of coconut oil was studied by setting up reaction mixtures with different free fatty acid concentrations. The free fatty acids used were obtained from the saponifilcation of coconut oil. From the results obtained there is good correlation between free fatty acid content and the hydrolysis of coco-nut oil triglycerides. Higher free fatty acid concentrations would increase the rate by which the triglycerides are hydrolyzed. Based on the came results and subsequent statistical analysis, the extent of the effect is not clear.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 1984 C4 M66

Document Type

Thesis

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