What is the acid number?
Acid number is a chemical measurement used to represent oil acidity, such as oil or cooking oil. It is calculated from the weight of the base, measured in the milligrams of potassium hydroxide, required to neutralize acids in one gram of oil. Acid number, also called acid value, is often an important instructions in determining the degradation of oil products.
Acid test number uses acid chemistry principles to determine the acidity of the oil tested. Acids and bases are contradictory substances that can cancel each other when mixed. When a base is added to the acidic substance, such as potassium hydroxide, a neutralization reaction occurs. Measurement of how much potassium hydroxide is needed to complete the neutralization reaction, it is possible to derive the amount of acid in the test sample. The bases emit hydroxide ions, while acids emit hydrogen ions. For example, the basic potassium hydroxide, represented by the chemical formula of the Koh, dissociates in the water to the positioutside the charged potassium ions (K+) and negatively charged hydroxide ions (OH-). On the other hand, hydrochloric acid (HCI) is dissociated into positive hydrogen ions (H+) and negatively charged chlorine ions (CL-).
acidity or alkalinity of the substance is determined by the amount of hydrogen or hydroxide ions in this substance. When combined, acidic and basic solutions produce a neutral substance because hydrogen of acid reacts with hydroxide from the base. For example, although KOH and HC1 are toxic substances in their separate forms, when they react, they become a neutral mixture of potassium chloride (KCL) and water, none of which are toxic. In the Number Test, the goal is to add enough base to the test sample so that the hydroxide ions react with the hydrogen ions and create a neutral solution.
The process of adding known concentration and the amount of base to acid or vice versa, to achieve the end point, is calledtitration. In the acid number test, the base is titrated or the liquor is gradually made of calibrated glass tubes known as the bureta into the oil sample until the end point of the reaction - complete neutralization of acid - is achieved. The total amount of base used is then determined on the basis of calibrated brands on the boet. This amount can be used to determine how many milligrams of the base were needed to neutralize one gram of oil sample, provided the acid number.
Chemical components of cooking and oil products have often degraded and become more acidic over time because their molecules dissociate and release hydrogen ions. This may affect oil performance in the oil used in vehicles and causes corrosion and other bad effects. Degradation of oil cooking is a problem for the food and restaurant industry, as increased acidity adversely affects the taste and can even cause health problems. Acid numbers are commonly used to monitor the quality of oil andpreventing problems caused by degradation.