Technical data

Fresh and spent deep-fry fat

Article no: P7186100

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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, separable for 2 rods	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
Pipettes with rubber cap, various sizes	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