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Science Fair Project

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Ivonne Pena

on 19 July 2016

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Transcript of Science Fair Project

hbdfhSaturated and Unsaturated Fat levels in Different Varieties of Cooking Oilsghfgfggf
Hypothesis
The time the iodine staining takes to clear in the oil, depends on the percentage of saturated or unsaturated fat or fatty acids in the oil.
It would take longer for the purple color of the iodine to clear in the oils that contain the highest percentage of saturated fat.
Background Research
Unsaturated fats can be beneficial to your heart,whereas saturated fats could be detrimental to your cholesterol and your heart. There are two types of cholesterol in your body: Low Density Lipoproteins (bad cholesterol) and High Density Lipo proteins ( good cholesterol). The consumption of saturated fat is likely to increase the level of LDL in our bodies, using cooking oil with a lower level of saturated fat can provide for better health.
To test if a lipid or fat was saturated or unsaturated, iodine was added.
If the iodine changed from brown to clear in a short amount of time the lipid was unsaturated, if it did not disappear in a short amount of time then the lipid was saturated.
Science Fair Project
Science Fair Project
Saturated and Unsaturated Fat Levels In Different varieties of cooking oil.

Ivonne Pena
Second period
Data and Results
Conclusion
Peanut oil had the highest proportion of saturated fat and it took the longest time for the iodine in it to become clear. Canola oil had the lowest proportion of saturated fat and it took the shortest time to for the iodine in it to become clear.

The hypothesis that the time it takes for the iodine staining in the oil to clear goes up with the percentage of saturated fat in the oil was proven to be right. As Iodine reacts with unsaturated oil , a lower proportion of unsaturated oil content will require a longer reaction time for the iodine in the oil to lose its color.
Materials
The materials used include: one bottle iodine tincture, five bottles of different types of oils, five test tubes, one test tube stand, one eyedropper, one stopwatch, one measuring cylinder and a pair of goggles and gloves.
Objective

This project focuses on saturated and unsaturated lipids or fats found in oils. Diets high in saturated fat are linked to high blood cholesterol levels and heart disease. High fats diets can also increase the risk for obesity and cancer. The research aspect of this project was to use a simple iodine test to determine if several common lipids or fats were saturated or unsaturated.


Procedure
Clean the five test tubes and arrange them in the test tube stand.
Label them according to the oils used for testing-peanut oil,canola oil, corn oil, soybean oil and olive oil.
Measure 20 mL of each type of oil with the measuring cylinder, and pour into the respective tubes.
Drip three drops of iodine in the first test tube and start the stopwatch immediately.
Record the time for the brown color of the iodine to disappear.
Repeat the same procedure on the remaining four types of oils, and record the results.
Independent variable: The percent of saturated fat.
Dependent variable: The time it takes for the Iodine-induced color to clear.
Constant(control variables): the amount of oil used for testing,the number of drops of iodine used, and the temperature of the environment.
Oil type Peanut Canola Corn Soybean Olive
Time
for iodine
to clear
in sec.
37s 10s 20s 24s 22s
Oil Unsaturated Fat % Saturated Fat %
Peanut
Canola
Corn
Soybean
Olive
78% 17%

88% 7%

83% 13%

81% 14%

82% 13%
An observation was that the oils in which the iodine took the least amount of time to clear were the ones with the least amount of saturated fat and the highest amount of unsaturated fat.
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