123:
1079:
1239:
Measurement of iodine value with the official method is time-consuming (incubation time of 30 min with Wijs solution) and uses hazardous reagents and solvents. Several non-wet methods have been proposed for determining the iodine value. For example, IV of pure fatty acids and
886:
606:
1302:
972:
1543:
of the fats which directly depend on unsaturation amount. Such a parameter has a direct impact on the processing, the shelf-life and the suitable applications for fat-based products. It is also of a crucial interest for lubricants and fuel industries. In
1580:
G. Knothe (2002) criticized the use of IV as oxidative stability specification for fats esterification products. He noticed that not only the number but the position of double bonds is involved in oxidation susceptibility. For instance,
1386:
146:(marked black) can be seen in the center of the structure. Such a triglyceride has a high iodine value (approx. 119). Below, the reaction product after the addition of four equivalents of iodine or bromine to the four
176:
out of solution). Thus the amount of iodine required to make a solution retain the characteristic yellow/brown color can effectively be used to determine the amount of iodine sensitive groups present in the solution.
309:
1185:
The reactions must be carried out in the dark, since the formation of bromine radicals is stimulated by light. This would lead to undesirable side reactions, and thus falsifying a result consumption of bromine.
1539:) provides more detailed molecular information including unsaturation degree, the iodine value still widely considered as an important quality parameter for oils and fats. Moreover, IV generally indicates
2983:
711:
689:
1177:
1250:
461:
900:
2497:
1450:
422:) as fat solubilizer. The residual iodine is titrated against sodium thiosulfate solution with starch used as endpoint indicator. This method is now considered as obsolete.
2722:
Xu L, Zhu X, Yu X, Huyan Z, Wang X (2018). "Rapid and simultaneous determination of the iodine value and saponification number of edible oils by FTIR spectroscopy".
2359:
1417:
1471:
1036:
1325:
3368:
1494:
94:, the iodine in this case. Thus, the higher the iodine value, the more unsaturations are present in the fat. It can be seen from the table that
1032:
3310:
3253:
3140:
3105:
2915:
2885:
2849:
2822:
2665:
2586:
2556:
2421:
2394:
2321:
Simurdiak M, Olukoga O, Hedberg K (February 2016). "Obtaining the iodine value of various oils via bromination with pyridinium tribromide".
1024:
1609:-allylic position equivalents (APE and BAPE), which can be calculated directly from the integration resultas of chromatographic analysis.
2967:
1078:
2749:
Miyake Y, Yokomizo K, Matsuzaki N (1998-01-01). "Rapid determination of iodine value by 1H nuclear magnetic resonance spectroscopy".
1524:
1028:
881:{\displaystyle {\ce {I2{}+ {\underset {(blue)}{starch}}{}+ 2 Na2S2O3 -> 2 NaI{}+ {\underset {(colorless)}{starch}}{}+ Na2S4O6}}}
190:
453:
and treated with excess ICl/IBr. Some of the halogen reacts with the double bonds in the unsaturated fat while the rest remains.
2259:
634:
165:
is yellow/brown in color. When this is added to a solution to be tested, however, any chemical group (usually in this test
3383:
3363:
1297:{\displaystyle {\text{IV}}={\frac {2\times 126.92\times {\text{no. of double bonds}}\times 100}{\text{molecular weight}}}}
180:
The chemical reaction associated with this method of analysis involves formation of the diiodo alkane (R and R' symbolize
2683:"Quantitative determination of the iodine values of unsaturated plant oils using infrared and Raman spectroscopy methods"
1319:
are respectively 90, 181, and 273. Therefore, the IV of the mixture can be approximated by the following equation :
1100:
601:{\displaystyle {\ce {R-CH=CH-R' + {\underset {(excess)}{ICl}}-> R-CH(I)-CH(Cl)-R' + {\underset {(remaining)}{ICl}}}}}
1023:
The determination of IV according to Wijs is the official method currently accepted by international standards such as
2985:
Evaluation of KHSO4 as a recyclable catalyst in the production of dehydrated castor oil to be applied in alkyd resins
1593:
positions (at the carbons no. 11 and 14 between the double bonds Δ9, Δ12 and Δ15) is more prone to autoxidation than
1605:
position (at C-11 between Δ9 and Δ12). Therefore, Knothe introduced alternative indices termed allylic position and
1462:
For fats and oils, the IV of the mixture can be calculated from the fatty acid composition profile as determined by
705:
against sodium thiosulfate, in presence of starch, to indirectly determine the concentration of the reacted iodine.
2145:
1490:
967:{\displaystyle {\textrm {IV}}={\frac {({\textrm {B}}-{\textrm {S}})\times {\textrm {N}}\times 12.69}{\textrm {W}}}}
2437:
Hilp M (2002). "Determination of iodine values according to Hanuš using 1,3-dibromo-5,5-dimethylhydantoin (DBH)".
3012:
993:
1568:
169:
double bonds) that react with iodine effectively reduce the strength, or magnitude of the color (by taking
3378:
2214:
1000:
103:
67:
2188:
The interaction between mercuric chloride and iodine chloride is supposed to produce the active agent of
1190:
323:
2330:
2170:
1582:
1479:
1426:
412:
401:
1482:. Therefore, this method is not applicable for fish oils as they may contain appreciable amounts of
1512:
1503:
1194:
1182:
Now, the amount of iodine formed is determined by back-titration with sodium thiosulfate solution.
1039:
3961:2018. One of the major limitations of is that halogens does not react stoichiometrically with
431:
342:
3155:
Linseed and
Flaxseed are varieties of the same species. A wide range of iodine values are found.
2472:
3190:
3111:
3049:
2766:
2636:
2572:
2218:
2209:
Chloroform is replaced in modern protocols by less hazardous and more available solvents such as
1536:
1498:
1467:
1463:
1210:
618:
446:
365:
338:
63:
122:
449:(IBr), which is more stable than ICl when protected from light. Typically, fat is dissolved in
3306:
3300:
3249:
3136:
3130:
3101:
3041:
3024:
Holmes AD, Clough WZ, Owen RJ (1929). "The chemical and physical characteristics of cod oil".
2963:
2911:
2881:
2845:
2818:
2704:
2661:
2628:
2582:
2576:
2552:
2546:
2527:
2454:
2417:
2411:
2390:
2298:
2255:
1560:
1206:
1040:
2905:
2812:
2655:
3339:
3241:
3180:
3170:
3093:
3033:
2873:
2758:
2731:
2694:
2618:
2517:
2509:
2446:
2338:
2288:
2247:
614:
350:
1395:
1047:). Therefore, Rosenmund-Kuhnhenn method makes more accurate measurement in this situation.
3373:
1933:
1630:
1213:
D1541). It has been observed that Wijs/ Hanuš method gives erratic values of IV for some
2334:
396:
The basic principle of iodine value was originally introduced in 1884 by A. V. Hübl as “
2522:
2165:
2160:
2150:
2115:
1868:
1829:
1803:
1642:
1316:
1221:) and other unsaturated components of insaponifible fraction. The original method uses
1064:
1004:
2450:
1381:{\displaystyle {\textrm {IV}}_{\textrm {mixture}}=\sum A_{f}\times {\textrm {IV}}_{f}}
3357:
3245:
3115:
3053:
2877:
2681:
Dymińska L, Calik M, Albegar AM, Zając A, Kostyń K, Lorenc J, Hanuza J (2017-09-02).
2063:
2037:
2024:
1998:
1985:
1777:
1638:
1594:
1454:
are, respectively, the amount (%) and the iodine value of each individual fatty acid
1312:
334:
3194:
2784:
2770:
2640:
2277:"Determination of the iodine value of oils and fats: summary of collaborative study"
2189:
2011:
1920:
1842:
1751:
1567:. However it must be completed by additional analyses as it does not differentiate
1540:
1072:
127:
2699:
2682:
1657:). The IV ranges of several common oils and fats is provided by the table below.
3087:
3002:
2957:
2839:
2384:
1617:
Iodine value helps to classify oils according to the degree of unsaturation into
333:
In a typical procedure, the fatty acid is treated with an excess of the Hanuš or
2342:
2210:
2155:
2140:
2135:
2076:
1894:
1764:
1671:
1654:
1634:
1622:
1602:
1590:
1218:
1056:
986:, of sodium thiosulfate required for the blank and for the sample, respectively;
617:(KI) is added to this mixture, which reacts with remaining free ICl/IBr to form
346:
95:
87:
2982:
Laura M. Orozco, Sandra
Cardona, Claudia Lorena Gómez Herrera, Helen Inciarte:
349:. Unreacted iodine monobromide (or monochloride) is then allowed to react with
3175:
3158:
3097:
2762:
2623:
2606:
2102:
2050:
1959:
1855:
1737:
1723:
1710:
1646:
1618:
1308:
1044:
450:
107:
83:
3045:
2708:
2632:
2293:
2276:
2251:
17:
1972:
1907:
1650:
1545:
1241:
361:
155:
111:
31:
2735:
2531:
2458:
2302:
2089:
1946:
1816:
1790:
1626:
1553:
1527:
provides also fast and reasonably accurate estimation of this parameter.
1483:
1222:
1068:
702:
143:
3343:
3185:
3037:
2548:
Modern
Methods of Plant Analysis / Moderne Methoden der Pflanzenanalyse
1684:
1228:
1225:
1189:
For educational purposes, Simurdiak et al. (2016) suggested the use of
1087:
1060:
91:
3269:
2607:"Structure indices in FA chemistry. How relevant is the iodine value?"
2513:
2473:"Explaining the methane - bromine free radical substitution mechanism"
1474:
3961:2018). However this formula does not take into consideration the
1077:
1697:
1564:
1475:
1214:
315:
55:
3327:
3208:
3008:
2907:
Rapeseed and Canola Oil: Production, Processing, Properties and Uses
2551:. Vol. 2. Springer Science & Business Media. p. 335.
2992:, December 2021, 161(1):106467, DOI:10.1016/j.porgcoat.2021.106467
983:
181:
1205:
This method is suitable for the determination of iodine value in
3159:"Characteristics of Flaxseed Oil from Two Different Flax Plants"
3007:, Ind. Eng. Chem. Res. 2011, 50, 1, 398–403, November 23, 2010,
3001:
Azcan Nezihe, Demirel Elif, Yılmaz Özlem, Erciyes Ahmet Tunçer:
1881:
1231:
solution as halogenating agent and an incubation time of 5 min.
99:
59:
3004:
Microwave
Heating Application To Produce Dehydrated Castor Oil
1559:
IV is extensively used to monitor the industrial processes of
304:{\displaystyle {\ce {R-CH=CH-R' + I2 -> R-CH(I)-CH(I)-R'}}}
79:
75:
71:
1501:
spectroscopy data using the ratio between the intensities of
154:
The determination of iodine value is a particular example of
3157:
Zhang, Zhen-Shan; Wang, Li-Jun; Li, Dong (13 October 2011).
142:(polyunsaturated) fatty acid residue. The triple esterified
3302:
Fats and Oils: Formulating and
Processing for Applications
3132:
Oilseeds: Properties, Processing, Products and
Procedures
1165:
1115:
874:
861:
848:
797:
784:
771:
726:
677:
240:
27:
Mass of iodine absorbed by 100 grams of a given substance
2806:
2804:
1055:
Proposed by H. P. Kaufmann in 1935, it consists in the
3032:(10). Springer Science and Business Media LLC: 15–18.
684:{\displaystyle {\ce {ICl + 2 KI -> KCl + KI + I2}}}
130:
occurring in the saponifiable fraction of oils with a
1429:
1398:
1328:
1253:
1103:
903:
714:
637:
464:
193:
98:
is very saturated, which means it is good for making
2841:
1548:
specifications, the required limit for IV is 120 g I
434:(ICl) in glacial acetic acid, which became known as
400:”. He used iodine alcoholic solution in presence of
150:
double bonds of the unsaturated fatty acid residues.
2498:"The iodine values of some sterols by Dam's method"
1172:{\displaystyle {\ce {Br2 + 2 I- -> 2 Br- + I2}}}
3294:
3292:
3290:
2413:The Testing Manual of Paints, Varnishes and Resins
1444:
1411:
1380:
1296:
1171:
966:
880:
683:
600:
303:
2439:Journal of Pharmaceutical and Biomedical Analysis
66:. Iodine numbers are often used to determine the
2951:
2949:
2947:
2724:European Journal of Lipid Science and Technology
2316:
2314:
2312:
430:J. J. A. Wijs modified the Hübl method by using
2945:
2943:
2941:
2939:
2937:
2935:
2933:
2931:
2929:
2927:
2899:
2897:
2863:
2861:
2244:Ullmann's Encyclopedia of Industrial Chemistry
1193:as bromination reagent which is more safer in
3231:
3229:
2751:Journal of the American Oil Chemists' Society
2611:Journal of the American Oil Chemists' Society
387:Methods for the determination of iodine value
8:
3081:
3079:
3077:
3075:
3073:
3071:
3069:
3067:
3065:
3063:
1535:Although modern analytical methods (such as
1244:can be theoretically calculated as follows:
3238:Encyclopedia of Food Sciences and Nutrition
2870:Encyclopedia of Food Sciences and Nutrition
1197:and reduces drastically the reaction time.
1071:. The reaction involves the formation of a
1003:sodium thiosulfate to grams of iodine (the
360:, whose concentration can be determined by
3328:"On Hübl's iodine method for oil analysis"
1659:
982:is the difference between the volumes, in
3184:
3174:
2698:
2622:
2521:
2292:
2237:
2235:
1436:
1431:
1428:
1403:
1397:
1372:
1366:
1365:
1355:
1338:
1337:
1331:
1330:
1327:
1277:
1262:
1254:
1252:
1164:
1159:
1146:
1141:
1129:
1124:
1114:
1109:
1104:
1102:
957:
944:
943:
931:
930:
921:
920:
914:
905:
904:
902:
873:
868:
860:
855:
847:
842:
833:
820:
815:
810:
806:
796:
791:
783:
778:
770:
765:
760:
752:
739:
734:
729:
725:
720:
715:
713:
676:
671:
648:
638:
636:
584:
579:
563:
552:
544:
533:
525:
506:
501:
485:
477:
469:
465:
463:
287:
276:
268:
257:
249:
239:
234:
214:
206:
198:
194:
192:
3332:Journal of the American Chemical Society
3236:Prasad RB (2003). "Walnuts and Pecans".
3163:International Journal of Food Properties
2811:Andersen AJ, Williams PN (4 July 2016).
2687:International Journal of Food Properties
2242:Thomas A (2002). "Fats and Fatty Oils".
1518:
996:of sodium thiosulfate solution in Eq/ L;
697:
624:
441:
418:
407:
379:
375:
371:
356:
337:, which are, respectively, solutions of
172:
161:
121:
62:that is consumed by 100 grams of a
3135:. New India Publishing. pp. 284–.
2910:. John Wiley & Sons. pp. 80–.
2231:
1059:of the double bonds using an excess of
2785:"Biodiesel Standards & Properties"
2360:"Arthur von Hübl and the Iodine Value"
1613:Iodine values of various oils and fats
1086:Then the unused bromine is reduced to
894:is calculated from the formula :
445:reagent. Alternatively, J. Hanuš used
90:bonds which are very reactive towards
3092:. Springer International Publishing.
2962:(3 ed.). CRC Press. p. 68.
2868:Sanders TH (2003). "Ground Nut oil".
2600:
2598:
1017:is the weight of the sample in grams.
7:
2389:. S. Chand Publishing. p. 296.
2354:
2352:
999:12.69 is the conversion factor from
102:. On the other hand, linseed oil is
2416:. Asia Pacific Business Press Inc.
2386:Laboratory Manual for Biotechnology
3369:Dimensionless numbers of chemistry
2657:Oils and Fats in the Food Industry
2578:Food Analysis: Theory and Practice
25:
3009:https://doi.org/10.1021/ie1013037
2838:Akoh CC, Min DB (17 April 2002).
3326:Gill AH, Adams WO (1900-01-01).
3240:. Elsevier. pp. 6071–6079.
2956:Gunstone FD, Harwood JL (2007).
2872:. Elsevier. pp. 2967–2974.
2204:
2192:, the ICl as follows : HgCl
2183:
86:, unsaturation occurs mainly as
2904:Gunstone F (12 February 2009).
1445:{\displaystyle {\text{IV}}_{f}}
1082:Bromination of unsaturated fats
1043:(particularly abundant in some
3299:O'Brien RD (5 December 2008).
3246:10.1016/b0-12-227055-x/01269-4
2878:10.1016/b0-12-227055-x/01353-5
2844:(Second ed.). CRC Press.
1552:/100 g, according to standard
1489:IV can be also predicted from
1135:
937:
917:
827:
821:
800:
746:
740:
652:
591:
585:
559:
553:
540:
534:
519:
513:
507:
283:
277:
264:
258:
243:
1:
2700:10.1080/10942912.2016.1230744
2451:10.1016/S0731-7085(01)00632-X
2323:Journal of Chemical Education
2281:Journal of AOAC International
322:) is colorless and so is the
2990:Progress in Organic Coatings
2275:Firestone D (May–Jun 1994).
1531:Significance and limitations
613:Then, saturated solution of
2545:Paech K, Tracey MV (2013).
2343:10.1021/acs.jchemed.5b00283
2130:Related methods of analysis
2119:
2106:
2093:
2080:
2067:
2054:
2041:
2028:
2015:
2002:
1989:
1976:
1963:
1950:
1937:
1924:
1911:
1898:
1885:
1872:
1859:
1846:
1833:
1820:
1807:
1794:
1781:
1768:
1755:
1742:
1727:
1714:
1701:
1688:
1675:
1621:, having IV > 150 (i.e.
3400:
3129:Nagaraj G (15 June 2009).
2817:. Elsevier. pp. 30–.
2146:Argentation chromatography
1075:intermediate as follows:
353:, converting it to iodine
184:or other organic groups):
3305:(3 ed.). CRC Press.
3176:10.1080/10942911003650296
3098:10.1007/978-3-030-30314-3
3013:American Chemical Society
2763:10.1007/s11746-998-0003-1
2660:. John Wiley & Sons.
2624:10.1007/s11746-002-0569-4
1201:Rosenmund-Kuhnhenn method
694:Afterward, the liberated
138:fatty acid residue and a
110:, well suited for making
3026:Oil & Fat Industries
2252:10.1002/14356007.a10_173
1666:Iodine value (gI/ 100g)
1307:Accordingly, the IVs of
2605:Knothe G (2002-09-01).
2502:The Biochemical Journal
2383:Das S, Dash HR (2014).
2246:. Weinheim: Wiley-VCH.
1523:bands. High resolution
1480:unsaponifiable fraction
1041:conjugated double bonds
158:. A solution of iodine
44:iodine absorption value
2736:10.1002/ejlt.201700396
2294:10.1093/jaoac/77.3.674
2215:2,2,4-trimethylpentane
1633:IV : 125 – 150 (
1446:
1413:
1382:
1298:
1173:
1083:
968:
882:
685:
602:
305:
151:
134:fatty acid residue, a
68:degree of unsaturation
2364:lipidlibrary.aocs.org
1447:
1414:
1412:{\displaystyle A_{f}}
1383:
1299:
1191:pyridinium tribromide
1174:
1081:
969:
883:
686:
603:
383:) standard solution.
306:
125:
3384:Edible oil chemistry
3364:Analytical chemistry
2171:Saponification value
1427:
1396:
1326:
1251:
1101:
901:
712:
635:
621:(KCl) and diiodide (
462:
413:carbon tetrachloride
191:
3344:10.1021/ja02039a003
3089:Fats and Fatty Oils
2959:The Lipids Handbook
2654:Gunstone F (2009).
2496:Copping AM (1928).
2477:www.chemguide.co.uk
2335:2016JChEd..93..322S
1541:oxidative stability
1279:no. of double bonds
1167:
1117:
876:
863:
850:
799:
786:
773:
728:
679:
432:iodine monochloride
343:iodine monochloride
242:
106:, which makes it a
3038:10.1007/bf02645697
1645:with IV < 125 (
1478:substances in the
1464:gas chromatography
1442:
1409:
1378:
1294:
1207:conjugated systems
1169:
1155:
1105:
1084:
964:
878:
864:
851:
838:
831:
787:
774:
761:
750:
716:
681:
667:
619:potassium chloride
598:
595:
517:
447:iodine monobromide
366:sodium thiosulfate
339:iodine monobromide
301:
230:
152:
140:triple unsaturated
104:highly unsaturated
64:chemical substance
3312:978-1-4200-6167-3
3255:978-0-12-227055-0
3142:978-81-907237-5-6
3107:978-3-030-30314-3
2917:978-1-4051-4792-7
2887:978-0-12-227055-0
2851:978-0-203-90881-5
2824:978-1-4831-6466-3
2667:978-1-4443-0243-1
2588:978-1-4615-6998-5
2558:978-3-642-64955-4
2514:10.1042/bj0221142
2423:978-81-7833-141-6
2396:978-93-83746-22-4
2127:
2126:
1434:
1369:
1341:
1334:
1292:
1291:
1280:
1257:
1158:
1145:
1128:
1108:
1027:53241-1:1995-05,
962:
960:
947:
934:
924:
908:
867:
854:
841:
826:
819:
816:
809:
790:
777:
764:
745:
738:
735:
719:
670:
663:
657:
651:
641:
590:
583:
580:
571:
558:
551:
539:
532:
524:
512:
505:
502:
493:
484:
476:
468:
426:Wijs/Hanuš method
402:mercuric chloride
345:(ICl) in glacial
295:
282:
275:
263:
256:
248:
233:
222:
213:
205:
197:
54:) is the mass of
16:(Redirected from
3391:
3348:
3347:
3323:
3317:
3316:
3296:
3285:
3284:
3282:
3281:
3270:"Poppy seed oil"
3266:
3260:
3259:
3233:
3224:
3223:
3221:
3220:
3205:
3199:
3198:
3188:
3178:
3169:(6): 1286–1296.
3153:
3147:
3146:
3126:
3120:
3119:
3086:Krist S (2020).
3083:
3058:
3057:
3021:
3015:
2999:
2993:
2980:
2974:
2973:
2953:
2922:
2921:
2901:
2892:
2891:
2865:
2856:
2855:
2835:
2829:
2828:
2808:
2799:
2798:
2796:
2795:
2781:
2775:
2774:
2746:
2740:
2739:
2719:
2713:
2712:
2702:
2693:(9): 2003–2015.
2678:
2672:
2671:
2651:
2645:
2644:
2626:
2602:
2593:
2592:
2569:
2563:
2562:
2542:
2536:
2535:
2525:
2493:
2487:
2486:
2484:
2483:
2469:
2463:
2462:
2434:
2428:
2427:
2410:Panda H (2011).
2407:
2401:
2400:
2380:
2374:
2373:
2371:
2370:
2356:
2347:
2346:
2318:
2307:
2306:
2296:
2272:
2266:
2265:
2239:
2208:
2187:
2122:
2109:
2096:
2083:
2070:
2057:
2044:
2031:
2018:
2005:
1992:
1979:
1966:
1953:
1940:
1927:
1914:
1901:
1888:
1875:
1862:
1849:
1836:
1823:
1810:
1797:
1784:
1771:
1758:
1745:
1730:
1717:
1704:
1691:
1678:
1660:
1631:semi-drying oils
1522:
1509:
1457:
1453:
1451:
1449:
1448:
1443:
1441:
1440:
1435:
1432:
1420:
1418:
1416:
1415:
1410:
1408:
1407:
1387:
1385:
1384:
1379:
1377:
1376:
1371:
1370:
1367:
1360:
1359:
1344:
1343:
1342:
1339:
1336:
1335:
1332:
1303:
1301:
1300:
1295:
1293:
1290:molecular weight
1289:
1288:
1281:
1278:
1263:
1258:
1255:
1178:
1176:
1175:
1170:
1168:
1166:
1163:
1156:
1151:
1150:
1143:
1134:
1133:
1126:
1116:
1113:
1106:
1093:
1031:Method Cd 1-25,
1016:
1010:
1009:126.9 g/mol
1005:molecular weight
991:
981:
973:
971:
970:
965:
963:
961:
958:
956:
949:
948:
945:
936:
935:
932:
926:
925:
922:
915:
910:
909:
906:
893:
887:
885:
884:
879:
877:
875:
872:
865:
862:
859:
852:
849:
846:
839:
834:
832:
830:
824:
817:
811:
807:
798:
795:
788:
785:
782:
775:
772:
769:
762:
753:
751:
749:
743:
736:
730:
727:
724:
717:
700:
690:
688:
687:
682:
680:
678:
675:
668:
661:
655:
649:
639:
627:
615:potassium iodide
607:
605:
604:
599:
597:
596:
594:
588:
581:
575:
569:
567:
562:
556:
549:
548:
543:
537:
530:
529:
522:
518:
516:
510:
503:
497:
491:
489:
482:
481:
474:
473:
466:
444:
421:
410:
382:
359:
351:potassium iodide
329:
321:
310:
308:
307:
302:
300:
299:
293:
291:
286:
280:
273:
272:
267:
261:
254:
253:
246:
241:
238:
231:
226:
220:
218:
211:
210:
203:
202:
195:
175:
168:
164:
149:
141:
137:
133:
21:
3399:
3398:
3394:
3393:
3392:
3390:
3389:
3388:
3354:
3353:
3352:
3351:
3325:
3324:
3320:
3313:
3298:
3297:
3288:
3279:
3277:
3268:
3267:
3263:
3256:
3235:
3234:
3227:
3218:
3216:
3207:
3206:
3202:
3156:
3154:
3150:
3143:
3128:
3127:
3123:
3108:
3085:
3084:
3061:
3023:
3022:
3018:
3000:
2996:
2981:
2977:
2970:
2955:
2954:
2925:
2918:
2903:
2902:
2895:
2888:
2867:
2866:
2859:
2852:
2837:
2836:
2832:
2825:
2810:
2809:
2802:
2793:
2791:
2783:
2782:
2778:
2748:
2747:
2743:
2721:
2720:
2716:
2680:
2679:
2675:
2668:
2653:
2652:
2648:
2604:
2603:
2596:
2589:
2581:. Springer US.
2571:
2570:
2566:
2559:
2544:
2543:
2539:
2495:
2494:
2490:
2481:
2479:
2471:
2470:
2466:
2436:
2435:
2431:
2424:
2409:
2408:
2404:
2397:
2382:
2381:
2377:
2368:
2366:
2358:
2357:
2350:
2320:
2319:
2310:
2274:
2273:
2269:
2262:
2241:
2240:
2233:
2228:
2203:
2199:
2195:
2182:
2179:
2132:
2120:
2107:
2094:
2081:
2068:
2055:
2042:
2029:
2016:
2003:
1990:
1977:
1964:
1951:
1938:
1934:Palm kernel oil
1925:
1912:
1899:
1886:
1873:
1860:
1847:
1834:
1821:
1808:
1795:
1782:
1769:
1756:
1743:
1728:
1715:
1702:
1689:
1676:
1643:non-drying oils
1615:
1597:exhibiting one
1551:
1533:
1520:
1511:
1502:
1458:in the mixture.
1455:
1430:
1425:
1424:
1422:
1399:
1394:
1393:
1391:
1364:
1351:
1329:
1324:
1323:
1317:linolenic acids
1264:
1249:
1248:
1237:
1203:
1195:chemistry class
1142:
1125:
1099:
1098:
1091:
1053:
1051:Kaufmann method
1014:
1008:
989:
979:
916:
899:
898:
892:IV (g I/ 100 g)
891:
710:
709:
699:
695:
633:
632:
626:
622:
568:
490:
460:
459:
443:
439:
438:, dropping the
436:Wijs's solution
428:
420:
416:
409:
405:
394:
389:
381:
377:
373:
369:
358:
354:
327:
319:
292:
219:
189:
188:
174:
170:
166:
163:
159:
147:
139:
136:monounsaturated
135:
131:
120:
28:
23:
22:
15:
12:
11:
5:
3397:
3395:
3387:
3386:
3381:
3376:
3371:
3366:
3356:
3355:
3350:
3349:
3318:
3311:
3286:
3261:
3254:
3225:
3209:"Oiticica oil"
3200:
3148:
3141:
3121:
3106:
3059:
3016:
2994:
2975:
2969:978-1420009675
2968:
2923:
2916:
2893:
2886:
2857:
2850:
2830:
2823:
2800:
2776:
2741:
2730:(4): 1700396.
2714:
2673:
2666:
2646:
2617:(9): 847–854.
2594:
2587:
2575:, ed. (1994).
2564:
2557:
2537:
2488:
2464:
2429:
2422:
2402:
2395:
2375:
2348:
2308:
2267:
2260:
2230:
2229:
2227:
2224:
2223:
2222:
2201:
2200:→ HgClI + ICl
2197:
2193:
2178:
2175:
2174:
2173:
2168:
2166:Peroxide value
2163:
2161:Hydroxyl value
2158:
2153:
2151:Bromine number
2148:
2143:
2138:
2131:
2128:
2125:
2124:
2118:
2116:Wheat germ oil
2112:
2111:
2105:
2099:
2098:
2092:
2086:
2085:
2079:
2073:
2072:
2066:
2060:
2059:
2053:
2047:
2046:
2040:
2034:
2033:
2027:
2021:
2020:
2014:
2008:
2007:
2001:
1995:
1994:
1988:
1982:
1981:
1975:
1969:
1968:
1962:
1956:
1955:
1949:
1943:
1942:
1936:
1930:
1929:
1923:
1917:
1916:
1910:
1904:
1903:
1897:
1891:
1890:
1884:
1878:
1877:
1871:
1869:Kapok seed oil
1865:
1864:
1858:
1852:
1851:
1845:
1839:
1838:
1832:
1830:Grape seed oil
1826:
1825:
1819:
1813:
1812:
1806:
1804:Cottonseed oil
1800:
1799:
1793:
1787:
1786:
1780:
1774:
1773:
1767:
1761:
1760:
1754:
1748:
1747:
1741:
1733:
1732:
1726:
1720:
1719:
1713:
1707:
1706:
1700:
1694:
1693:
1687:
1681:
1680:
1674:
1668:
1667:
1664:
1614:
1611:
1583:linolenic acid
1549:
1532:
1529:
1460:
1459:
1439:
1406:
1402:
1388:
1375:
1363:
1358:
1354:
1350:
1347:
1305:
1304:
1287:
1284:
1276:
1273:
1270:
1267:
1261:
1236:
1233:
1202:
1199:
1180:
1179:
1162:
1154:
1149:
1140:
1137:
1132:
1123:
1120:
1112:
1065:sodium bromide
1063:and anhydrous
1052:
1049:
1021:
1020:
1019:
1018:
1012:
997:
987:
974:
955:
952:
942:
939:
929:
919:
913:
889:
888:
871:
858:
845:
837:
829:
823:
814:
805:
802:
794:
781:
768:
759:
756:
748:
742:
733:
723:
692:
691:
674:
666:
660:
654:
647:
644:
611:
610:
609:
608:
593:
587:
578:
574:
566:
561:
555:
547:
542:
536:
528:
521:
515:
509:
500:
496:
488:
480:
472:
427:
424:
393:
390:
388:
385:
362:back-titration
314:The precursor
312:
311:
298:
290:
285:
279:
271:
266:
260:
252:
245:
237:
229:
225:
217:
209:
201:
126:An example of
119:
116:
26:
24:
14:
13:
10:
9:
6:
4:
3:
2:
3396:
3385:
3382:
3380:
3379:Food analysis
3377:
3375:
3372:
3370:
3367:
3365:
3362:
3361:
3359:
3345:
3341:
3337:
3333:
3329:
3322:
3319:
3314:
3308:
3304:
3303:
3295:
3293:
3291:
3287:
3275:
3271:
3265:
3262:
3257:
3251:
3247:
3243:
3239:
3232:
3230:
3226:
3214:
3210:
3204:
3201:
3196:
3192:
3187:
3182:
3177:
3172:
3168:
3164:
3160:
3152:
3149:
3144:
3138:
3134:
3133:
3125:
3122:
3117:
3113:
3109:
3103:
3099:
3095:
3091:
3090:
3082:
3080:
3078:
3076:
3074:
3072:
3070:
3068:
3066:
3064:
3060:
3055:
3051:
3047:
3043:
3039:
3035:
3031:
3027:
3020:
3017:
3014:
3010:
3006:
3005:
2998:
2995:
2991:
2987:
2986:
2979:
2976:
2971:
2965:
2961:
2960:
2952:
2950:
2948:
2946:
2944:
2942:
2940:
2938:
2936:
2934:
2932:
2930:
2928:
2924:
2919:
2913:
2909:
2908:
2900:
2898:
2894:
2889:
2883:
2879:
2875:
2871:
2864:
2862:
2858:
2853:
2847:
2843:
2842:
2834:
2831:
2826:
2820:
2816:
2815:
2807:
2805:
2801:
2790:
2789:dieselnet.com
2786:
2780:
2777:
2772:
2768:
2764:
2760:
2756:
2752:
2745:
2742:
2737:
2733:
2729:
2725:
2718:
2715:
2710:
2706:
2701:
2696:
2692:
2688:
2684:
2677:
2674:
2669:
2663:
2659:
2658:
2650:
2647:
2642:
2638:
2634:
2630:
2625:
2620:
2616:
2612:
2608:
2601:
2599:
2595:
2590:
2584:
2580:
2579:
2574:
2568:
2565:
2560:
2554:
2550:
2549:
2541:
2538:
2533:
2529:
2524:
2519:
2515:
2511:
2508:(4): 1142–4.
2507:
2503:
2499:
2492:
2489:
2478:
2474:
2468:
2465:
2460:
2456:
2452:
2448:
2444:
2440:
2433:
2430:
2425:
2419:
2415:
2414:
2406:
2403:
2398:
2392:
2388:
2387:
2379:
2376:
2365:
2361:
2355:
2353:
2349:
2344:
2340:
2336:
2332:
2328:
2324:
2317:
2315:
2313:
2309:
2304:
2300:
2295:
2290:
2286:
2282:
2278:
2271:
2268:
2263:
2257:
2253:
2249:
2245:
2238:
2236:
2232:
2225:
2220:
2216:
2212:
2207:
2206:
2202:
2191:
2186:
2185:
2181:
2180:
2176:
2172:
2169:
2167:
2164:
2162:
2159:
2157:
2154:
2152:
2149:
2147:
2144:
2142:
2139:
2137:
2134:
2133:
2129:
2117:
2114:
2113:
2104:
2101:
2100:
2091:
2088:
2087:
2078:
2075:
2074:
2065:
2064:Sunflower oil
2062:
2061:
2052:
2049:
2048:
2039:
2038:Safflower oil
2036:
2035:
2026:
2025:Rice bran oil
2023:
2022:
2013:
2010:
2009:
2000:
1999:Poppyseed oil
1997:
1996:
1987:
1986:Pistachio oil
1984:
1983:
1974:
1971:
1970:
1961:
1958:
1957:
1948:
1945:
1944:
1935:
1932:
1931:
1922:
1919:
1918:
1909:
1906:
1905:
1896:
1893:
1892:
1883:
1880:
1879:
1870:
1867:
1866:
1857:
1854:
1853:
1844:
1841:
1840:
1831:
1828:
1827:
1818:
1815:
1814:
1805:
1802:
1801:
1792:
1789:
1788:
1779:
1778:Cod liver oil
1776:
1775:
1766:
1763:
1762:
1753:
1750:
1749:
1739:
1735:
1734:
1725:
1722:
1721:
1712:
1709:
1708:
1699:
1696:
1695:
1686:
1683:
1682:
1673:
1670:
1669:
1665:
1662:
1661:
1658:
1656:
1652:
1648:
1644:
1640:
1636:
1632:
1628:
1624:
1620:
1612:
1610:
1608:
1604:
1600:
1596:
1595:linoleic acid
1592:
1588:
1584:
1578:
1576:
1575:
1571:
1566:
1562:
1561:hydrogenation
1557:
1555:
1547:
1542:
1538:
1530:
1528:
1526:
1516:
1515:
1507:
1506:
1500:
1496:
1492:
1491:near-infrared
1487:
1485:
1481:
1477:
1473:
1469:
1465:
1437:
1404:
1400:
1389:
1373:
1361:
1356:
1352:
1348:
1345:
1322:
1321:
1320:
1318:
1314:
1310:
1285:
1282:
1274:
1271:
1268:
1265:
1259:
1247:
1246:
1245:
1243:
1242:acylglycerols
1235:Other methods
1234:
1232:
1230:
1227:
1224:
1220:
1216:
1212:
1208:
1200:
1198:
1196:
1192:
1187:
1183:
1160:
1152:
1147:
1138:
1130:
1121:
1118:
1110:
1097:
1096:
1095:
1090:with iodide (
1089:
1080:
1076:
1074:
1070:
1067:dissolved in
1066:
1062:
1058:
1050:
1048:
1046:
1042:
1038:
1034:
1030:
1026:
1013:
1007:of iodine is
1006:
1002:
998:
995:
988:
985:
978:
977:
975:
953:
950:
940:
927:
911:
897:
896:
895:
869:
856:
843:
835:
812:
803:
792:
779:
766:
757:
754:
731:
721:
708:
707:
706:
704:
672:
664:
658:
645:
642:
631:
630:
629:
620:
616:
576:
572:
564:
545:
526:
498:
494:
486:
478:
470:
458:
457:
456:
455:
454:
452:
448:
437:
433:
425:
423:
414:
403:
399:
391:
386:
384:
367:
363:
352:
348:
344:
340:
336:
335:Wijs solution
331:
325:
317:
296:
288:
269:
250:
235:
227:
223:
215:
207:
199:
187:
186:
185:
183:
178:
157:
145:
129:
124:
117:
115:
113:
109:
105:
101:
97:
93:
89:
85:
81:
77:
73:
69:
65:
61:
57:
53:
49:
48:iodine number
45:
41:
37:
33:
19:
18:Iodine number
3338:(1): 12–14.
3335:
3331:
3321:
3301:
3278:. Retrieved
3276:. 2020-09-03
3273:
3264:
3237:
3217:. Retrieved
3215:. 2020-09-03
3212:
3203:
3166:
3162:
3151:
3131:
3124:
3088:
3029:
3025:
3019:
3003:
2997:
2989:
2984:
2978:
2958:
2906:
2869:
2840:
2833:
2813:
2792:. Retrieved
2788:
2779:
2757:(1): 15–19.
2754:
2750:
2744:
2727:
2723:
2717:
2690:
2686:
2676:
2656:
2649:
2614:
2610:
2577:
2567:
2547:
2540:
2505:
2501:
2491:
2480:. Retrieved
2476:
2467:
2445:(1): 81–86.
2442:
2438:
2432:
2412:
2405:
2385:
2378:
2367:. Retrieved
2363:
2329:(2): 322–5.
2326:
2322:
2287:(3): 674–6.
2284:
2280:
2270:
2243:
2205:
2190:halogenation
2184:
2012:Rapeseed oil
1921:Oiticica oil
1843:Hazelnut oil
1752:Cocoa butter
1616:
1606:
1598:
1586:
1579:
1573:
1569:
1558:
1534:
1513:
1504:
1488:
1461:
1306:
1238:
1204:
1188:
1184:
1181:
1085:
1054:
1022:
890:
693:
612:
435:
429:
397:
395:
332:
324:organoiodine
313:
179:
153:
128:triglyceride
52:iodine index
51:
47:
43:
39:
36:iodine value
35:
29:
3186:11511/30872
2211:cyclohexane
2156:Epoxy value
2141:Amine value
2136:Acid number
2077:Soybean oil
1895:Linseed oil
1765:Coconut oil
1736:Dehydrated
1672:Beef tallow
1619:drying oils
1219:cholesterol
1057:bromination
1045:drying oils
392:Hübl method
347:acetic acid
96:coconut oil
84:fatty acids
3358:Categories
3280:2020-09-03
3219:2020-09-03
2794:2020-10-26
2573:Pomeranz Y
2482:2020-09-07
2369:2020-09-04
2261:3527306730
2226:References
2103:Walnut oil
2051:Sesame oil
1960:Peanut oil
1856:Jojoba oil
1738:castor oil
1724:Castor oil
1711:Canola oil
1525:proton-NMR
1470:Cd 1c-85;
1035:14111 and
451:chloroform
341:(IBr) and
328:RCHI−CHIR’
112:oil paints
108:drying oil
3116:213140058
3054:101771700
3046:0003-021X
2814:Margarine
2709:1094-2912
2633:1558-9331
1973:Pecan oil
1908:Olive oil
1639:sunflower
1585:with two
1577:isomers.
1546:biodiesel
1390:in which
1362:×
1349:∑
1283:×
1275:×
1269:×
1226:dibromide
1148:−
1136:⟶
1131:−
1073:bromonium
994:normality
951:×
941:×
928:−
825:colorless
801:⟶
653:⟶
589:remaining
565:−
546:−
527:−
520:⟶
487:−
471:−
326:product (
289:−
270:−
251:−
244:⟶
216:−
200:−
156:iodometry
132:saturated
118:Principle
32:chemistry
3195:98298810
2771:96914982
2641:53055746
2532:16744111
2459:11861111
2090:Tung oil
1947:Palm oil
1817:Fish oil
1791:Corn oil
1554:EN 14214
1484:squalene
1476:olefinic
1313:linoleic
1223:pyridine
1069:methanol
703:titrated
573:′
495:′
320:RCH=CHR’
297:′
224:′
144:glycerol
92:halogens
2523:1252234
2331:Bibcode
2303:8012219
2221:D5768).
1685:Beeswax
1655:coconut
1635:soybean
1623:linseed
1603:allylic
1591:allylic
1452:
1423:
1419:
1392:
1340:mixture
1229:sulfate
1215:sterols
1088:bromide
1061:bromine
992:is the
980:(B – S)
976:Where:
398:Jodzahl
42:; also
3374:Iodine
3309:
3252:
3193:
3139:
3114:
3104:
3052:
3044:
2966:
2914:
2884:
2848:
2821:
2769:
2707:
2664:
2639:
2631:
2585:
2555:
2530:
2520:
2457:
2420:
2393:
2301:
2258:
2123:– 128
2110:– 162
2097:– 175
2084:– 139
2071:– 145
2058:– 120
2045:– 150
2032:– 108
2019:– 120
2006:– 158
1980:– 106
1967:– 107
1928:– 185
1902:– 204
1876:– 110
1837:– 157
1824:– 205
1811:– 115
1798:– 128
1785:– 183
1746:- 140
1740:(DCO)
1718:– 126
1698:Butter
1647:canola
1641:) and
1565:frying
1315:, and
1272:126.92
1217:(i.e.
818:starch
737:starch
511:excess
411:) and
316:alkene
88:double
56:iodine
34:, the
3274:CAMEO
3213:CAMEO
3191:S2CID
3112:S2CID
3050:S2CID
2767:S2CID
2637:S2CID
2177:Notes
1993:– 98
1954:– 55
1941:– 21
1915:– 94
1889:– 68
1863:– 85
1850:– 90
1772:– 11
1759:– 40
1731:– 91
1705:– 42
1692:– 16
1679:– 48
1651:olive
1574:trans
1508:(C=C)
1499:Raman
1309:oleic
954:12.69
364:with
182:alkyl
167:−C=C−
82:. In
80:waxes
60:grams
3307:ISBN
3250:ISBN
3137:ISBN
3102:ISBN
3042:ISSN
2964:ISBN
2912:ISBN
2882:ISBN
2846:ISBN
2819:ISBN
2705:ISSN
2662:ISBN
2629:ISSN
2583:ISBN
2553:ISBN
2528:PMID
2455:PMID
2418:ISBN
2391:ISBN
2299:PMID
2256:ISBN
2219:ASTM
2213:and
1882:Lard
1663:Fat
1627:tung
1563:and
1510:and
1497:and
1495:FTIR
1468:AOAC
1421:and
1211:ASTM
1029:AOCS
744:blue
440:HgCl
406:HgCl
100:soap
78:and
76:oils
72:fats
3340:doi
3242:doi
3181:hdl
3171:doi
3094:doi
3034:doi
2874:doi
2759:doi
2732:doi
2728:120
2695:doi
2619:doi
2518:PMC
2510:doi
2447:doi
2339:doi
2289:doi
2248:doi
2196:+ I
2121:115
2108:132
2095:160
2082:120
2069:110
2056:100
2043:135
2004:140
1926:139
1900:170
1822:190
1809:100
1796:107
1783:148
1744:127
1716:110
1629:),
1607:bis
1599:bis
1587:bis
1570:cis
1517:(CH
1472:ISO
1286:100
1094:).
1037:ISO
1025:DIN
1001:mEq
808:NaI
701:is
656:KCl
640:ICl
628:).
582:ICl
504:ICl
417:CCl
330:).
148:C=C
70:in
58:in
50:or
30:In
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3330:.
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2285:77
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2279:.
2254:.
2234:^
2030:99
2017:94
1991:86
1978:77
1965:82
1952:49
1939:14
1913:75
1887:52
1874:86
1861:80
1848:83
1835:94
1757:32
1729:81
1703:25
1677:42
1653:,
1649:,
1637:,
1625:,
1556:.
1537:GC
1493:,
1486:.
1433:IV
1368:IV
1333:IV
1311:,
1256:IV
1144:Br
1107:Br
1033:EN
1011:);
984:mL
907:IV
840:Na
763:Na
662:KI
650:KI
557:Cl
550:CH
531:CH
483:CH
475:CH
370:Na
274:CH
255:CH
212:CH
204:CH
114:.
74:,
46:,
40:IV
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1209:(
1161:2
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1139:2
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912:=
870:6
866:O
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813:+
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