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Technical data


Fresh and spent deep-fry fat

Article no: P7186100

Principle
Usually vegetable fats and oils are used for deep-frying. Animal fats, such as beef suet and leaf fat are less suitable. Alongside fat, they contain protein, which separates as a brown turbidity on heating and negatively influences the usability of the fat. When fats and oils are heated with foods, the fats are considerably changed by auto-oxidation, isomerisation, polymerisation and hydrolysisThe reaction with Schiff's reagent can be used to judge deep-fry fat. Deep-fry fat which is unfit for use can be recognized by its colour, taste and reduced smoke point. The health aspects of deep-frying should be discussed.

 

Learning objectives

  • Properties of vegetable fats and oils 

 

Benefits

  • Easy teaching and efficient learning by using interactive experimentation PHYWE-Software
  • Experiment is part of a complete solution set with experiments for the topic Food Chemistry matched with international curriculum: all topics are covered

 

Scope of delivery

Support base, variable 02001-00 1
Wire gauze with ceramic, 160 x 160 mm 33287-01 1
Stand rods, stainless steel, various sizes 02059-00 1
Spoon, special steel 33398-00 1
Beakers, Boro, low form, various sizes 46055-00 1
Test tube, laboratory glass, various lengths, 100 pcs. 37658-10 1
Test tube brush w. wool tip,d20mm 38762-00 1
Test tube rack, wood, for 6 tubes d= 22mm MAU-20042200 1
Ring with boss head, i. d. = 10 cm 37701-01 1
Laboratory pen, waterproof, black 38711-00 1
Test tube holder, up to d 22mm 38823-00 1
Protecting glasses, clear glass 39316-00 1
Pipette with rubber bulb 64701-00 4
Petroleum ether, 40-60 gr 1000 ml 30184-70 1
Schiff's reagent 250 ml 31827-25 1
Butane burner with cartridge, 220 g 32180-00 1
Boiling beads, 200 g 36937-20 1

PHYWE Systeme GmbH & Co. KG
Robert-Bosch-Breite 10 – 37079 Göttingen – Germany
www.phywe.com