AIM: To test the presence of oil or fat in the given food sample.
PROCEDURE:
| S. No. | Experiment | Obervation | Inference |
| 1 |
SOLUBILITY TEST Food sample + water Food sample + chloroform(CHCl3) |
Does not dissolve Miscible | Oil / fat present. |
| OR | |||
| 2 |
SPOT TEST Smear the food sample on paper. |
A translucent spot is observed. | Oil / fat present. |
| OR | |||
| 3 |
ACROLEIN TEST Food sample + KHSO4. Heat |
An irritating odour is obtained. | Oil / fat present. |
EQUATIONS: (ON BLANK SIDE USING A PENCIL)
Oil/ fat –> glycerol + fatty acid
CH2 (OH)CH(OH) CH2 (OH) + KHSO4 –> CH2═CHCHO(acrolein) + 2H2O
RESULT: (ON RULED SIDE ) The food sample has been tested for oil/fat
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