Lab 7 - Fat Extraction

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wjxraarqlvi

Science

Camden County College

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This is a lab that will require hands on. Everything is in the document regarding directions on what to. Pictures of the process of the lab need to be included and have to be your own pictures taken and not google.

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Oxidative Rancidity in Potato Chips BACKGROUND: Like all food components, fats undergo deteriorative changes which result in undesirable flavors and odors with time. These changes in fats are given the term “rancidity”. Rancidity can be of two types, hydrolytic and oxidative. Hydrolytic rancidity is caused by a breakdown of the fat into glycerol and fatty acids (two types of fats). This is the type of rancidity that gives “rancid” butter its bad flavor. Oxidative rancidity results from oxidation of unsaturated and polyunsaturated fatty acids. The products of theses reactions produce undesirable flavors and odors. These flavors sometimes develop in foods such as peanut butter, potato chips, and crackers. Manufacturers are permitted to add antioxidants to some foods to slow down this oxidative deterioration. The antioxidants normally used are butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tertiary butyl hydroquinone (TBHQ), and propyl gallate. You may see these terms on the labels of some foods. In some cases, the antioxidant is incorporated into the packaging material. The antioxidant slowly diffuses into the package food product during storage, thus protecting the snack. Another means of slowing down oxidation is to package food so that it is protected from light, moisture and oxygen – three things that accelerate oxidation. The purpose of this experiment is to demonstrate typical off-flavors in fat caused by oxidative rancidity and to study one of the factors which causes lipid oxidation. MATERIALS: Fresh Potato Chips Pint or quart canning jars with lids Aluminum foil EXPERIMENTAL PROCEDURE: 1. Wrap a pint or quart canning jar with aluminum foil. Tape the foil in place so that no light can enter the container. 2. Place fresh potato chips in the foil-wrapped jar and in a similar clear jar without foil around it. 3. Taste the potato chips and rate their flavor on a 5 point scale. 1=extremely dislike the flavor, 2= slightly dislike flavor, 3=neither like nor dislike, 4=slightly like flavor, 5=extremely like flavor. Enter data on the DAY 0 line in the table below. 4. Place the two jars on a window that gets sun most of the day. 5. Taste one potato chip from each jar every day for a week. Enter the data in the chart below. 6. Make a graph of the data. The x axis is the day and the y axis is 1 to 5 (how you scored the flavor.) Raw DATA: Flavor Score (1 to 5) CLEAR JAR (Control) DAY 1 2 3 4 5 6 7 FOIL JAR (Test) CONCLUSION Question: 1. What was the role of the aluminum foil? 2. Was it successful? FOR THIS LAB MAKE SURE YOU HAND IN THE FOLLOWING: 1. Raw Data tables 2. Picture of experiment in progress 3 Graph 4. Conclusion Questions • • The lab report must be submitted through CANVAS-no labs are accepted via e-mail You may upload the files or you may cut and paste into the submission box. If you have any questions – e-mail me through web study and I will be happy to help. Grading Rubric: Item Table Graph Pictures of Experiment in progress Conclusion Points 10 20 10 10
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Hello buddy, find the attached.

Running head: LABORATORY REPORT

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Oxidative Rancidity in Potato Chips
Student’s name:
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LABORATORY REPORT
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