Unit 3
Fats and Oil
- Fatty acids – reactions.
- Hydrolysis, Hydrogenation, Saponification and Rancidity of oils, Drying oils.
- Analytical constants – Acid value, Saponification value, Ester value, Iodine value, Acetyl value, Reichert Meissl (RM) value – significance and principle involved in their determination.