Detection reaction for unsaturated fats (7)
Image
Photo:
Reaction products without blue coloration (olive oil) on the left and with blue coloration (butter and iodine/starch complex) on the right.
English, German, Spanish (CREA)
2017-07-11
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Left: A lack of blue coloration means that an iodine/starch complex is not present. Therefore, the available iodine was taken up by unsaturated fats. Consequently, olive oil contains unsaturated fats.
Right: The presence of blue coloration (after about 3 minutes and after shaking) means that an iodine/starch complex has formed. Therefore, the available iodine was not taken up by unsaturated fats. Consequently, butter does not contain unsaturated fats.
Right: The presence of blue coloration (after about 3 minutes and after shaking) means that an iodine/starch complex has formed. Therefore, the available iodine was not taken up by unsaturated fats. Consequently, butter does not contain unsaturated fats.
Detection reaction for unsaturated fats (Interactive)
Detection reaction for unsaturated fats (1) (Image)
Detection reaction for unsaturated fats (2) (Image)
Detection reaction for unsaturated fats (3) (Image)
Detection reaction for unsaturated fats (4) (Image)
Detection reaction for unsaturated fats (5) (Image)
Detection reaction for unsaturated fats (6) (Image)
Detection reaction for unsaturated fats (1) (Image)
Detection reaction for unsaturated fats (2) (Image)
Detection reaction for unsaturated fats (3) (Image)
Detection reaction for unsaturated fats (4) (Image)
Detection reaction for unsaturated fats (5) (Image)
Detection reaction for unsaturated fats (6) (Image)
Experiment; Illustration
Chemistry
Grade 7 to 9
Middle/high school
Chemical compound; Chemical reaction; Fats
Siemens Stiftung Media Portal
Christian Herdt
© Christian Herdt/Siemens Stiftung 2016
