Determination iodine value

Iodine monochloride [7790-99-0] ICl, mol wt 162.38, 78.16% I, is a black crystalline soHd or a reddish brown Hquid. SoHd ICl exists ia two crystalline modifications the a-form, as stable mby-red needles, d = 3.86 g/mL and mp 27.3°C and as metastable brownish red platelets, d = 3.66 g/mL, mp 13.9°C and bp 100°C (dec). Iodine monochloride is used as a halogenation catalyst and as an analytical reagent (Wij s solution) to determine iodine values of fats and oils (see Fats and fatty oils). ICl is prepared by direct reaction of iodine and Hquid chlorine. Aqueous solutions ate obtained by treating a suspension of iodine ia moderately strong hydrochloric acid with chlorine gas or iodic acid (118,119). 

Hanus solution analy chem Iodine monobromide In glacial acetic acid used to determine iodine values In oils containing unsaturated organic compounds. han-as sa,ICi-shan ... 

Iodine monochloride is used as an analytical reagent to determine iodine values of ods and fats. It is dissolved in glacial acetic acid (Wijs solution) for the analysis. ICl is used in organic synthesis. It also is used as a topical antiseptic. 

Iodine monochloride. Mol. wt. 162.38, m.p. 14°, 27° b.p. 97°. Suppliers Alfa, E, F, KK, MCB. A solution of iodine monochloride in acetic acid (Wijs solution) is used to determine iodine values of fats and oils. 

Figure 17 A plot of infrared (IR) predicted versus chemically determined iodine value for 37 oUs.

Infrared spectra of fats and oils are similar regardless of their composition. The principal absorption seen is the carbonyl stretching peak which is virtually identical for all triglyceride oils. The most common appHcation of infrared spectroscopy is the determination of trans fatty acids occurring in a partially hydrogenated fat (58,59). Absorption at 965 - 975 cm is unique to the trans functionaHty. Near infrared spectroscopy has been utilized for simultaneous quantitation of fat, protein, and moisture in grain samples (60). The technique has also been reported to be useful for instmmental determination of iodine value (61). 

The quahty of sulfonic acids produced as iatermediates on an iadustrial scale is important to detergent manufacturers. Parameters such as color, water, free oil (unsulfonated material), and acid value (actual sulfonic acid) are all factors that determine the quaUty of a sulfonic acid. The quaUty of the feedstock prior to sulfonation, such as iodine value, water content, and sulfonatabiUty, affects the quaUty of the sulfonic acid produced. Sulfonation conditions, such as temperature, molar ratio, rate, etc, also affect the quaUty of sulfonic acid. 

The determination of iodine value (IV), AOCS Tg 1-64, is sometimes used to determine the extent of unsaturation. Because the tertiary aUyflc hydrogen ia the compounds is capable of substitution by halogen atoms, this only approximates a value for the degree of unsaturation. 

The composition of an oil and the progress of its hydrogenation is expressed in terms of its iodine value (IV). Edible oils are mixtures of unsaturated compounds with molecular weights in the vicinity of 300. The IV is a measure of this unsaturation. It is found by a standardized procedure. A solution of ICl in a mixture of acetic acid and carbon tetrachloride is mixed in with the oil and allowed to reac t to completion, usually for less than I h. Halogen addition takes place at the double bond, after which the amount of unreacted iodine is determined by analysis. The reaction is... 

The classic chemical technique for measuring the degree of unsaturation in diene polymers is iodometry (iodine value) [102]. Kubo et al. [103] extensively measured the iodine value to determine the amount of residual double bonds present in the HNBR. However, this method exhibited significantly poorer precision as compared with IR and NMR spectroscopies [99-101]. Acid... 

In number of labs, the NIR is a rapid, non-destructive test. It is used (everywhere) for water determination. For the petroleum industry, it is routinely used for octane and betaine values, to determine levels of additives, and as a test for unsaturation. The polymer companies, in addition to identification, use NIR for molecular weight, cross-linking, iodine value (unsaturation) block copolymer ratios, and numerous... 

Analysis of Fats.—The iodine value of a fat or oil is a quantitative measure of the number of carbon-carbon double bonds which it contains. This number is the amount of iodine in grammes which combines chemically with 100 g. of the fat or oil. Nowadays the number of double bonds in organic compounds is usually determined with per-benzoic acid (cf. p. 111). 

Determination of the Iodine Value.—Pure iodine (2-5 g.) and mercuric chloride (3 g.) are each dissolved in 50 c.c. of pure spirit and the clear solutions are mixed. After twelve hours the iodine titre of the mixture is determined in a 10 c.c. portion by adding 10 c.c. of 10 per cent potassium iodide solution and titrating with 0-1 IV-thiosulphate solution. 

Automatic Pipettes (Transfer Pipettes) Automatic pipettes are always preferred to ordinary transfer pipettes because of their ability to handle corrosive and toxic liquids in routine analytical laboratories, e.g., determination of Iodine Value in edible oils by iodine-monochloride (IC1) solution. 

A further example of process quality monitoring and reactor batch profiling using NIRS comes with oleo-chemical and biodiesel production. An established use of FT-NIR analysis (AOCS Method Cd le 01) is the determination of the key vegetable oil processing parameters - iodine value (IV) and percentage trans fat content (%Trans) (Figure 5.38). 

To determine the amylose content of starch, the iodine reaction has been most commonly used because amylose and amylopectin have different abilities to bind iodine. The methods such as blue value (absorbance at 680 nm for starch-iodine complex using amylose and amylopectin standards), and potentiometric and amperometric titration have been used for more than 50 years. These procedures are based on the capacity of amylose to form helical inclusion complexes with iodine, which display a blue color characterized by a maximum absorption wavelength (kmax) above 620 nm. During the titration of starch with iodine solution, the amount (mg) of iodine bound to 100 mg of starch is determined. The value is defined as iodine-binding capacity or iodine affinity (lA). The amylose content is based on the iodine affinity of starch vs. purified linear fraction from the standard 100 mg pure linear amylose fraction has an iodine affinity of 19.5-21.0mg depending on amylose source. Amylopectin binds 0-1.2mg iodine per 100mg (Banks and Greenwood, 1975). The amylose content determined by potentiometric titration is considered an absolute amylose content if the sample is defatted before analysis. 

Some of these tests cover very broadly the general chemical makeup of waxes. Constants such as acid, ester, saponification and iodine numbers can be used to identify, differentiate or classify waxes chemically (Ref 59). Specific tests are used to determine the values of these numbers for waxes. The saponification number generally indicates the total quantity of both esters and free acids in a wax. The acid value is an indication of the quantity of free fatty acids. The ester value is the relative quantity of esters... 

This unit defines three different tests that are used to evaluate lipid systems. The first two, i.e., iodine value (IV see Basic Protocol I) and saponification value (SV see Basic Protocol 2), are used to determine the level of unsaturation and the relative size (chain length) of the fatty acids in the system, respectively. The free fatty acid (FFA) analysis (see Basic Protocol 3) is self-explanatory. Each of these analyses provides a specific set of information about the lipid system. The IV and SV provide relative information this means that the data obtained are compared to the same data from other, defined lipid systems. In mixed triacylglyceride systems there is no absolute IV that indicates the exact number of double bonds or SV that indicates the exact chain length. The data from the FFA analysis is an absolute value however, the meaning of the value is not absolute. As a quality indicator, ranges of FFA content are used and the amount that can be tolerated is product and/or process dependent. 

The iodine value (IV) is used to determine the level of unsaturation in a fat/oil system. It is expressed as the number of grams of iodine that add to/react with 100 g of sample. The traditional iodine value method using the Wijs reagent requires carbon tetrachloride (CC14). For safety reasons, CC14 is no longer considered to be an acceptable chemical and it is not readily available for purchase, and if offered it is extremely expensive. Therefore the traditional method has been modified to a more human-friendly system which uses cyclohexane. 

Table D1.4.1 Sample Weights to be Used for Determination of Iodine Values Expected Iodine Value...

Iodine, colorimetric determination of amylase using, 689-692 Iodine value, lipid composition canola oil, 474 (table) oil quality indices, 467-469, 475-477 lodometric titration, determination of peroxide value, 518-519 Ionization techniques, in mass... 

The effect of reaction conditions (temperature, pressure, H2 flow, C02 and/or propane flow, LHSV) and catalyst design on reaction rates and selectivites were determined. Comparative studies were performed either continuously with precious-metal fixed-bed catalysts in a trickle-bed reactor, or batchwise in stirred-tank reactors with supported nickel or precious metal on activated carbon catalysts. Reaction products were analyzed by capillary gas chromatography with regard to product composition, by titration to determine iodine and acid value, and by elemental analysis. 

Ivanov (1929) found a close inverse relationship between the value of lipid unsaturation of plants (determined by iodine value) and the latitude of their habitat. It was found that, with lower environmental temperatures, the iodine numbers of the lipids were greater (i.e. there was more unsaturation). The effect of increasing unsaturation is to lower the temperature at which the lipids change from liquids to a liquid-crystalline state, and so to lower the temperature at which the cells remain flexible. 

Many of the tests described involve physical properties such as refractive index, viscosity or melting point of the fat, of the fatty acids or of the lead salts of the fatty acids. However, there were also many chemical tests such as Reichert, Polenske, iodine, saponification and acetyl values. These all gave information as to the composition of the fat, some information as to fatty acid composition, others as to other non-glyceride components of the fat. Thus the iodine value is a measure of unsaturated fatty acids in the fat, now obtainable in more detail from a fatty acid profile. Similarly the Reichert value is a measure of volatile fatty acids soluble in water. For most purposes this means butyric acid, and so the modem equivalent is the determination of butyric acid in the oil. The modem method for milk-fat analysis is thus carrying out the analysis in a similar way to the Reichert determination, but uses a technique that is less dependent on the exact conditions of the analysis and is thus less likely to be subject to operator error. The Reichert value could be useful, in theory, even if milk fat was not present. Lewkowitsch notes that some other oils do give high values. Porpoise jaw oil has a value almost twice that of milk fat, while some other oils also have significant values. It is unlikely that one would have come across much porpoise jaw oil even in 1904, and even less likely today. 

Annex XVI Determination of iodine value A method for the determination of iodine value of olive oil. The iodine value is expressed as g of iodine per 100 g of oil To obtain information on degree of unsaturation of an oil... 

The unsaturation, as determined by the iodine value (IV), decreases from an IV of 10.0 for a single press to an IV of 1.0 for a triple press stearic acid grade. 

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