Determination of Melting Point of Avocado Pear and African Pear extracts by Capillary Method (CAT#: STEM-PPA-0051-YJL)

Name: Determination of Melting Point of Avocado Pear and African Pear extracts by Capillary Method
SKU: STEM-PPA-0051-YJL
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Introduction

The oil from edible avocado pear (Persea americana) and African pear (Dacryodes edulis) were extracted with chloroform. The oil were characterized for melting point, refractive index, relative viscosity, free fatty acids, saponification value, iodine value, acid value and percentage unsaponifable matter. The percent oil content in the fruit pulp was determined.

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Principle Applications Procedure Materials

Principle

Melting point is a characteristic property of solid crystalline substance. It is the temperature at which the solid phase changes to the liquid phase. This phenomenon occurs when the substance is heated.
The melting point measurement is usually performed in thin glass capillary tubes with an internal diameter of 1 mm and a wall thickness of 0.1 – 0.2 mm. A finely-ground sample is placed in the capillary tube to a filling level of 2 – 3 mm and introduced in a heated stand (liquid bath or metal block) in close proximity to a high accuracy thermometer. The temperature in the heating stand is ramped at a user-programmable fixed rate. The melting process is visually inspected to determine the melting point of the sample.