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PRODUSELOR ALIMENTARE
-cloroform
-iodura de potasiu
-tiosulfat de sodiu
Acid glacial
-amidon
Tiosulfat de sodiu
Amidon
Modul de lucru:
Se cantareste circa 1 g grasime si se introduce intr-un flacon
Erlenmayer cu dop rodat. Se adauga 20 ml amestec de acid acetic
glacial si cloroform 2:1 si 1 ml solutie saturata de iodura de potasiu
si se agita bine.
Se pregateste in paralel si o proba martor, cu aceeasi cantitate de
reactivi, insa fara grasime.
Probele se tin 3 minute la intuneric, dupa care se adauga 20 ml apa
distilata si se titreaza cu solutia de tiosulfat de sodiu, in prezenta
amidonului ca indicator.
6. Cum falsificam uleiul de masline?
ulei.
Bibliografie
Baeten V., Pierna J.A.F, Dardenne P, Meurens M, Garcia-Gonzalez D.L, Aparicio-Ruiz F.,2005, Detection of
the presence of hazelnut oil in oilive oil byt FT-Raman and FT-M spectroscopy, Journal of Agricultural and
Food Chemistry,53,6201-6206.
Capote F.P., Jimenez J.R., Luque de Castro M.D.,2007, Sequential (step-by-step) detection, identification
and quantitation of extra virgin olive oil adulteration, cheometric treatement of chromatographic
profiles, Analytical and Byoanalytical Chemistry, 388, 1859-1865.
http://docslide.net/download/link/uleiul-de-masline
http://documents.tips/documents/falsificarea-uleiurilor.html
http://www.usamvcluj.ro/simpo_stud/files/2012/1.Facultatea%20de%20Agricultura/03.Stiinta%20si%20teh