Hexane limiting oxygen concentrations

Rancidity measurements are taken by determining the concentration of either the intermediate compounds, or the more stable end products. Peroxide values (PV), thiobarbituric acid (TBA) test, fatty acid analysis, GC volatile analysis, active oxygen method (AOM), and sensory analysis are just some of the methods currently used for this purpose. Peroxide values and TBA tests are two very common rancidity tests however, the actual point of rancidity is discretionary. Determinations based on intermediate compounds (PV) are limited because the same value can represent two different points on the rancidity curve, thus making interpretations difficult. For example, a low PV can represent a sample just starting to become rancid, as well as a sample that has developed an extreme rancid characteristic. The TBA test has similar limitations, in that TBA values are typically quadratic with increasing oxidation. Due to the stability of some of the end-products, headspace GC is a fast and reliable method for oxidation measurement. Headspace techniques include static, dynamic and solid-phase microextraction (SPME) methods. Hexanal, which is the end-product formed from the oxidation of Q-6 unsaturated fatty acids (linoleate), is often found to be a major compound in the volatile profile of food products, and is often chosen as an indicator of oxidation in meals, especially during the early oxidative changes (Shahidi, 1994). 

Combustible vapor-arr mixtures are flammable over a limited range of concentrations. The minimum volume % of vapor that gives a combustible mixture is called the lower flammable limit (LFL). Generally, the LFL is about half the stoichiometric mixture, the concentration required for complete combustion of the vapor in air. (a) If oxygen is 20.9 vol % of air, estimate the LFL for n-hexane, CgHj4. (b) What volume (in mL) of n-hexane (d = 0.660 g/cm ) is required to produce a flammable mixture of hexane in 1.000 m of air at STP ... 

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