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first heat coconut oil with water and then after neutralise with sodium hydroxide and stirr well . this process takes about 6 to 7 hours and then cool to room temperature.

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Why does coconut oil solidify?

Coconut is mainly saturated fatty acid. It solidifies at 25C.


What information does the saponification number give about fatty acid?

It aids in the detection of the presence of glycerides of fatty acids containing less than 16 to 18 carbon atoms. It can also indicate adulteration of the oil with unsaponifiable matter, such as mineral oil.


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Which fatty acid is unsaturated?

A fatty acid that is unsaturated is coconut oil. This oil has a whole list of benefits that range from lotion for the skin to deep conditioner for the hair.


What is the standard enthalpy of formation of coconut oil?

The standard enthalpy of formation of coconut oil is not a well-defined value as it is a complex mixture of triglycerides, which are composed of various fatty acids. The enthalpy of formation of each individual fatty acid can be determined, but not for coconut oil as a whole.


Does flax seed have medium chain fatty acids?

No, flax seeds do not contain medium chain fatty acids. Flax seeds are rich in alpha-linolenic acid (ALA), which is an omega-3 fatty acid. Medium chain fatty acids are typically found in sources like coconut oil.


What kind of compound is C10H1802?

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What represents a chief source of short-chain and medium-chain fatty acids?

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Is olive oil an essential fatty acid?

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What is the acid value of rancid coconut oil?

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Short notes on saponification number?

The saponification number is a measure of the amount of alkali required to saponify a given quantity of fat or oil, indicating its average molecular weight and fatty acid composition. It is defined as the number of milligrams of potassium hydroxide (KOH) needed to saponify one gram of fat. A higher saponification number typically indicates a higher proportion of short-chain fatty acids, while a lower number suggests longer-chain fatty acids. This value is important in determining the quality and characteristics of fats and oils in various applications, including food and cosmetics.