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Integration of GC/MS Instrumentation into the Undergraduate Laboratory: Separation and Identification of Fatty Acids in Commercial Fats and Oils
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Abstract
A laboratory experiment using a gas chromatography/mass selective detection method has been developed for the isolation, identification, and quantitation of fatty acid content of commercial fats and oils. Results for corn, nutmeg, peanut, and safflower oils are compared with literature values, and the results for corn oil are compared for two different trials of the experiment. In addition, a number of variations on the experiment are suggested including possible extension of the experiment for use in an instrumental analysis course.
Keywords (Audience):
Second-Year UndergraduateKeywords (Domain):
BiochemistryKeywords (Pedagogy):
Hands-On Learning / ManipulativesKeywords (Subject):
Instrumental MethodsCiting Articles
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This article has been cited by 8 ACS Journal articles (5 most recent appear below).
Analysis of Fatty Acid Methyl Esters in Egg Yolk Using GC–MS
Lisa T. AltyJournal of Chemical Education2009 86 (8), 962Analysis of Fatty Acid Methyl Esters in Egg Yolk Using GC–MS
Lisa T. AltyJournal of Chemical Education2009 86 (8), 962To determine the fatty acid content of egg yolk lipids, fatty acid esters in egg yolk are transesterified, converting them to more volatile fatty acid methyl esters (FAMEs). These FAMEs are separated using gas chromatography (GC), detected using electron ...
NMR and IR Spectroscopy for the Structural Characterization of Edible Fats and Oils. An Instrumental Analysis Laboratory
Molly W. CrowtherJournal of Chemical Education2008 85 (11), 1550NMR and IR Spectroscopy for the Structural Characterization of Edible Fats and Oils. An Instrumental Analysis Laboratory
Molly W. CrowtherJournal of Chemical Education2008 85 (11), 1550This article describes an upper-level instrumental laboratory for undergraduates that explores the complementary nature of IR and NMR spectroscopy for analysis of several edible fats and oils that are structurally similar but differ in physical properties ...
Analysis of the Thickening Agents in Automotive Greases by GC-MS
Cheryl A. Snyder , David Mayotte and Craig J. DonahueJournal of Chemical Education2006 83 (6), 902Analysis of the Thickening Agents in Automotive Greases by GC-MS
Cheryl A. Snyder , David Mayotte and Craig J. DonahueJournal of Chemical Education2006 83 (6), 902A laboratory procedure for the identification of the thickening agents in lubricating greases by GC–MS is described. The procedure entails isolation of fatty-acid soaps and other carboxylate salts by extraction of the base oil from the grease by hexanes. ...
The Quantitative Determination of Butylated Hydroxytoluene in Chewing Gum Using GC–MS
A. E. WitterJournal of Chemical Education2005 82 (10), 1538The Quantitative Determination of Butylated Hydroxytoluene in Chewing Gum Using GC–MS
A. E. WitterJournal of Chemical Education2005 82 (10), 1538An undergraduate experiment for the quantitative determination of the synthetic antioxidant butylated hydroxytoluene (BHT) in chewing gum is described. A simple extraction procedure was used that did not require sample derivatization for analysis. Gum ...
Introduction of Mass Spectrometry in a First-Semester General Chemistry Laboratory Course: Quantification of MTBE or DMSO in Water
Mike SolowJournal of Chemical Education2004 81 (8), 1172Introduction of Mass Spectrometry in a First-Semester General Chemistry Laboratory Course: Quantification of MTBE or DMSO in Water
Mike SolowJournal of Chemical Education2004 81 (8), 1172An experiment has been developed to introduce first-semester general chemistry students to mass spectrometry. Students analyze water samples contaminated with a known compound, either DMSO or MTBE. Students are asked to determine the concentration of the ...
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- Received: August 03, 2009
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