3: GLYCERINES

Appendixes

1. Water
Conventional mass per unit volume (Pt, H20)temperature (t).
Temperature t

Density of

Temperature t

(C)

water Pi-i,o.,
(g/ml)

(C)

35
36

18

0.99805
0.99789
0.99772
0.99754

19

15

16
17

Density of
water PHOJ

Temperature t

Density of

(C)

water Puo,,

(gImI)

(g/ml)
55

37
38

0.99298
0.99264
0.99228
0.99192

57
58

0.98465
0.98416
0.98367
0,98317

0.99735

39

0.99155

59

0.98267
0.98217

56

20

0.99715

40

0.99117

60

21

0.99694

41

0.99079

61

0.98165

22
23

0.99672

42

0.99039

0.98113

0.99649

43

0.98999

24

0.99624

44

0.98958

62
63
64

25

0.99599

45

0.98917

65

0.97952

26

0.99573

46

0.98874

27

0.99546
0.99518
0.99490

47
48
49

0.98832

28
29

0.98788
0.98744

30

0.99460

50

0.98699

31

0.99429

51

32

0.99398
0.99365

52

0.98654
0.98607

53

0.98561

0.99332

54

0.98513

33
34

0.98060

0.98006

2. Glycerines
Relative density in airglycerol concentration (n/rn). (From AOCS Book of Official and
Tentative Methods.) (Methods Ea 7-50Bosart and Snoddy Table.)
Glycerol

Relative de nsity in air

-______

concentration (%)

15/15C

15.5/15.5C

20/20C

25/25C

1(8)

1.26557

1.26532

1.26362

1.26201

99

1.263(X)

1.26275

1.26105

1.25945

98

1.26(145

97
96

1.25785
1.25525

1.26020
1.25760
1.25500

1.25845
1.25585
1.25330

1.25685
1.25425

95

1.25270

1.25245

1.25075

1.24910

94

1.25005

1.24980

1.24810

1.24645

93
92

1.24740
1.24475
1.24210
1.23950
1.23680
1.23415
1.23150
1.22885

83

1 .22620
1.22355
1.22090

1.24715
1.24450
1.24185
1.23920
1.23655
1.23390
1.23120
1.22855
1.22590
1.22325
1.22055

1.24545
1.24280
1.24020
1.23755
1.23490
1.23220
1.22955
1.22690
1.22420
1.22155
1.21890

1.24380
1.24115
1.23850
1.23585
1.23320
1.23055
1.22790
1.22520
1.22255
1.21990
1.21720

82

1.21820

1.21790

1.21620

1.21455

81

1.21555

1.21525

1.21355

1.21190

80

1.21290

1.21260

1.21090

1.20925

91

90
89
88
87
86
85
84

27

1.25165

Methods included in this 1st Supplement

to the 7th edition

Section 1: Oleaginous Seeds and Fruits

Analysis of the Residues Remaining after Oil Extraction

1.171*
1.172*

Determination of total hexane content in extraction meals

Determination of 'free' hexane content in extraction meals
Section 2: Oils and Fats

2.303

Determination of n-3 and n-6 unsaturated fatty acids in vegetable oils and fats by

2.304

2.310*

capillary gasliquid chromatography

Capillary column gasliquid chromatography of fatty acid methyl esters
Determination of butyric acid

2.324*

Determination of the composition of triglycerides in vegetable oils in terms of their

2.325

partition number by high performance liquid chromatography (HPLC)

Determination of individual triglycerides in oils and fats by high performance liquid

2.423*

chromatography
Determination of mono- and diglycerides by capillary gas chromatography
Determination of phosphorus by direct graphite furnace atomic absorption spectrometry

2.432*

Determination of tocopherols and tocotrienols in vegetable oils and fats by high

2.326*

2.607*

performance liquid chromatography

Determination of polymerized triglycerides in oils and fats by high performance liquid
chromatography
Determination of the 2-thiobarbituric acid value: direct method
Determination of 'hexane' residues in fats and oils

2.608*

Determination of benzo[a]pyrene in edible oils and fats by reversed phase high

2.508*
2.531*

2.631*

2.632*
2.642*

performance liquid chromatography

Determination of copper, iron and nickel by direct graphite furnace atomic absorption
spectrometry
Determination of lead by direct graphite furnace atomic absorption spectrometry
Determination of antioxidants by high performance liquid chromatography
Section 5: Lecithins

5.201
5.205

Determination of the Chemical Characteristics

Determination of the acidity of lecithins (ex 2.201)
Determination of the iodine value (ex 2.205)
Determination of the Principal Constituents

5.301

Determination of phospholipids by thin-layer chromatography and phosphorus analysis

5.3(12*

Determination of the phospholipid profile of lecithins by high performance liquid

chromatography

5.421

Determination of other Natural Constituents

Determination of the phosphorus content of lecithins (cx 2.421)

These methods have already been published in Pure and Applied Chemistry.

METHODS INCLUDED IN 1ST SUPPLEMENT

5.501
5.502

5.603
5.604

Determination of the Quality and the Stability

Determination of the peroxide value (cx 2.501)
Determination of the acetone-insoluble material in lecithins
Determination of the Foreign Substances and the Additives
Determination of small quantities of water by modified Karl Fischer method (cx 2.603)
Determination of the toluene-insoluble material in lecithins

6.(X)1*

Section 6: Emulsifiers
Determination of the ester-emulsifiers components after hydrolysis and silylation by gas
chromatography

6.(X)2*

Determination of mono- and diglycerides by capillary gas chromatography (method

2.326)

These methods have already been published in Pure and Applied Chemistry.