Determining physical characteristics
Food lipids. Extraction, analysis and main components
Quizzed article REF: P3325 V3
Determining physical characteristics
Food lipids. Extraction, analysis and main components

Authors : Denis OLLIVIER, Florence LACOSTE, Jacques ARTAUD

Publication date: June 10, 2021, Review date: November 7, 2022 | Lire en français

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2. Determining physical characteristics

Determining the physical characteristics of a fatty substance is a simple and straightforward way of gaining an initial analytical insight into its nature.

2.1 Density – Density

Density is determined using a pycnometer according to the standardized method NF EN ISO 6883 (Fats of animal and vegetable origin – Determination of conventional density (weight per liter in air). Absolute density can be expressed (in a vacuum), but as this determination is generally used to transform a mass of oil into a volume, we prefer to use the weight per liter of oil in air. The methods refer to the density of water, which differs according to the ISO or IUPAC method (table

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