Abstract
Iodine value is regarded as one of the essential parameters to establish edible oils' quality and identity. The research paper describes a simple visual titrating procedure to ascertain the iodine number of oils. The method involves adding potassium iodate to polyunsaturated constituents (alkene double bonds) in fatty material along with ethanoic acid, followed by the determination of unreacted potassium iodate by titrating against a standard solution of sodium thiosulfate in the presence of potassium iodide via the iodometric method. The iodine value of various edible oils determined by the new reagent potassium iodate was found to agree with the results of standard methods like the Hnaus method.
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