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The emulsion test is a simple method used educational settings to determine the presence of lipids using wet chemistry. The procedure is for the sample to be suspended in ethanol, allowing lipids present to dissolve (lipids are soluble in alcohols). The liquid (alcohol with dissolved fat) is then decanted into water.
Milk fat is separated from proteins by adding sulfuric acid. The separation is facilitated by using amyl alcohol and centrifugation. The fat content is read directly via a special calibrated butyrometer. Gerber developed specialized butyrometers (tubes), pipettes, and centrifuges. Water baths built specifically for the Gerber tubes are often used.
Seliwanoff's test differentiates between aldose and ketose sugars; Test for lipids: add ethanol to sample, then shake; add water to the solution, and shake again. If fat is present, the product turns milky white. The Sakaguchi test detects the presence of arginine in protein; The Hopkins–Cole reaction tests for the presence of tryptophan in ...
Alternatively, authors have reported using the dye saturated in isopropyl alcohol, 95% ethanol, or 0.05% by weight in acetone:ethanol:water (50:35:15). [citation needed] The idea is to use a moderately apolar solvent to solubilize the dye allowing it to partition into the highly apolar fat without the solvent solubilizing the fat to be stained.
A liquid fat sample combined with neutralized 95% ethanol is titrated with standardized sodium hydroxide of 0.1 eq/L normality to a phenolphthalein endpoint. The volume and normality of the sodium hydroxide are used, along with the weight of the sample, to calculate the free fatty acid value. [3]
Proposed by H. P. Kaufmann in 1935, it consists in the bromination of the double bonds using an excess of bromine and anhydrous sodium bromide dissolved in methanol. The reaction involves the formation of a bromonium intermediate as follows: [7] Bromination of unsaturated fats. Then the unused bromine is reduced to bromide with iodide (I −).
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Heating and centrifuging cause the fat to separate and float to the top, in a layer free of bubbles. The amount of fat in the milk can then be estimated from the volume of that layer. The procedure was commonly carried out in a special flask with a long neck, called a Babcock bottle. [1] Specifically, the test consisted of the following steps ...