Semi-micro butyric acid number

The semi-microbutyric acid number (HBsZ, DGF method C V-9) is a fat index and indicates the specific proportion of milk fat in fats . The volatile fatty acids are titrated from half a gram of fat , which can be dissolved in a sulfuric acid solution saturated with potassium sulfate . Here are butyric , close homologues detected. Among the fats, butyric acid occurs only in milk fat.

principle

After the extraction of fats takes place a saponification to free fatty acids . In a subsequent distillation at an acidic pH , only volatile fatty acids are separated off. The carboxylic acid groups of butyric acid are neutralized with a lye and thus titrated.

literature

Semi-microbutyric acid number. In: Norbert Christoph, Martin Rupp, Norbert Schäfer: Spirit analysis: keywords and methods from AZ. Behr's Verlag, 2009, ISBN 9783899479621 , p. 65.

Individual evidence

↑ ASU § 64 LFGB 18.00 Determination of the semi-micro-butyric acid number in fat from fine baked goods.
↑ Ludwig Schmitt: Handbook of the agricultural test and investigation methodology: (method book) Volume 6 of the manual of the agricultural test and investigation methodology. Association of German Agricultural Inspection and Research Institutes, Neumann, 1970. p. 154.

[1] ASU § 64 LFGB 18.00 Determination of the semi-micro-butyric acid number in fat from fine baked goods.

[2] Ludwig Schmitt: Handbook of the agricultural test and investigation methodology: (method book) Volume 6 of the manual of the agricultural test and investigation methodology. Association of German Agricultural Inspection and Research Institutes, Neumann, 1970. p. 154.