Goal:
Learn how to determine the identity and quality of frying oil by analyzing acidity, peroxide index and refractive index.

Benefits:

Characteristics Identification: Evaluate the properties of the oil during and after use.
Quality Analysis: Determine the acidity and quantify the peroxide and refraction indices in the frying oil.
Health and Safety: Understand the importance of monitoring the quality of the oil to prevent the formation of compounds that are harmful to health.
Functionalities:

Detailed instructions for carrying out quality tests on frying oil.
Methods to identify acidity, peroxide index and refractive index.
Complete list of materials and solutions required for testing.
Application:
Use these concepts in quality control laboratories, food industries and research to ensure the safety and quality of fried foods.

Security:
Follow safety guidelines for laboratory practices, including the use of a lab coat, gloves, protective glasses, long pants, closed shoes and tied hair up.

Scenario:
Carry out laboratory practices in the laboratory hood, using scales, refractometer, glassware, solutions and frying oil.