Analysis of dietary fats

Quiz: What have you learned?


Vegetable oils that are rich in omega-3 are always less stable in cooking than oils rich in omega-6.


True
False
No opinion

The measurement of a single value (AV or IV or PV) makes it possible to evaluate the sensitivity of an oil to oxidation.


True
False
No opinion

The formula for calculating the peroxide value in mmoles of hydroperoxides per kg of fat is


IP = (CS2O32- x (VS2O32- sample - VS2O32- témoin) x MO x 106) / mfat
IP = (0.5 x CS2O32- x (VS2O32- sample - VS2O32- témoin) x MO x 106) / mfat
Other

The formula for calculating the acid value is


IA = (CKOH x VKOH X MKOH x 1000) / mfat
IA = (CKOH x VKOH X MKOH) / mfat
Other

The formula for calculating the iodine value is


II = (0,5 x CS2O32- x (VS2O32- control - VS2O32- sample) X MI2 x 100) / mfat
II = (0,5 x CS2O32- x (VS2O32- sample - VS2O32- control) X MI2 x 100) / mfat
Other
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