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1、粮油检验大全（Grainandoilinspection）Themostpreciousthingintheworldisnotwhatyougetorwhatyouget,butwhatyougetandwhatyoumayloseatanytime!Loveisalamp,whilefriendshipistheshadow.Whenthelightsgoout,youwillfindshadowseverywhere.Friendiswhocangiveyoustrengthatlast.Thesignificanceofacidp
2、rice,iodinevalue,peroxidevalueandsaponificationvalueoffatTheacidvaluereferstothenumberofmilligramsofpotassiumhydroxideusedinneutralizingthefreeacidsin1gmaterials.Thesizeoftheacidvaluereflectstheamountoffreeacidinfat.Iodinevaluereferstothenumberofiodineconsumedwhen100gmate
3、rialsandiodineareadded.Iodinevalueisusedtomeasuretheunsaturatedpropertiesofoilsorfatsandtomeasurethepropertiesofoils.Saponificationvaluereferstothenumberofmilligramsofpotassiumhydroxideusedinneutralizing1gmaterials.Thesaponificationvalueisusuallyusedtoindicatetheaveragemo
4、lecularweightofoilorfat,whichisthecontentofthefattyacidintheester.Ingeneral,theamountoffreefattyacidsishigher,andthesaponificationvalueishigher.Peroxideistheamountofperoxideinasubstance.Forexample,ifanexcessiveamountofperoxideinafoodistoohigh,thefoodisalreadyrancid,andthe
5、personeatsitandcausestheabdomentoleak.Experimentongrainandoiltest(newChentest,fatacidfailuretest*,oilacidpriceOilperoxidevalue,greaseimpurities*,adulterateddetermination*)________________________________________I.experimentalpurposesandrequirements1.Controlfoodandoiltesti
6、ngmethods.2.Masterthepreparationmethodoftestreagents.Ii.NewfoodandChentest(guaiacmethod)(1)determinationprinciple:thecharacteristicsofhighperoxidaseactivityandloworevenlossofactivityofperoxidaseinnewfoodareused.Inthepresenceofhydrogenperoxide,guaiacolhasbeenoxidizedbypero
7、xidase,andithasbeenoxidizedtoproduceredandbrownligand.Themorefreshthefood,thehighertheactivityofperoxidase,theshorterthecolortime,thedeepertheredandbrownofthereactionproducts,whichcandeterminethefreshnessofgrain.(2)instrumentsandequipment:twotubesoftesttube;10mlmeasuringc
8、ylinder1;Tweezers1.(iii)reagents:1.10g/Lguaiacsolution;Theoriginalliquidofcreosol(o-methoxypheno
