Oils are triesters of glycerol with carboxylic acid.

Fattyacid:-long chain alkanoic acid

The difference between fats and oils is in their melting point. Fats tend to be solids at room
temperature; oils tend to be liquid at room temperature. To turn a fatinto an oil, merely raise its
temperature above its melting point.

Rancidification : oils exposed to moist air develop foul smell and bad taste

Hydrolytic rancidity occurs when triglycerides go through the process of hydrolysis,

breaking them down into their fatty acids and glycerol. These individual fatty acids are
more easily distinguishable by taste and typically have an unpleasant taste and odor.

Oxidative rancidity is caused by oxidation in unsaturated oils or fats. When these types
of oils or fats are exposed to oxidation, they begin decomposing into short-chain fatty
acids, such as butyric acid, which gives the fats a rancid taste.

Microbial rancidity is caused by bacteria breaking down fats with enzymes, causing the
fat to decompose
Saponification value (or "saponification number"/"Koettstorfer number",[1] also referred to as
"sap" for short) represents the number of milligrams of potassium hydroxide required to saponify 1g
of fat under the conditions specified.[2] It is a measure of the average molecular weight (or chain
length) of all the fatty acids present.and provide an index for the identification of sample.

The saponification value gives an indication of the nature of the fatty acids
constituent of fat and thus, depends on the average molecular weight of the fatty
acids constituent of fat.

The greater the molecular weight (the longer the carbon chain), the smaller the
number of fatty acids is liberated per gram of fat hydrolyzed and therefore, the
smaller the saponification number and vice versa

Iodine value is defined as the grams of iodine required to saturate 100g of oil
sample.

The most important application of the iodine value is to determine the amount of unsaturation
contained in fatty acids. This unsaturation is in the form of double bonds which react
with iodine compounds. The higher the iodine value, the more unsaturated fatty acid bonds
are present in a fat.

The carbon-carbon double bonds in unsaturated oils can be detected using the elements
bromine or iodine. These elements react with the double bonds in theoils, and the more double
bonds there are, the more bromine or iodine is used up. You can check for unsaturated fats
using a simple test with bromine water.
Wijis reagent(ICI):iodine monocloride in glacial acetic acid.

In chemistry, acid value (or "neutralization number" or "acid number" or "acidity") is the mass of
potassium hydroxide (KOH) in milligrams that is required to neutralize one gram of chemical
substance.

Rancidity may occur in CMM samples upon storage especially when CMM contains high
content of fatty acid or fatty oils. The decomposed components such as free fatty acids,
peroxides, low molecular weight aldehydes and low molecular weight of ketones are
produced. This would result in distinctive smell and affect the quality of the CMM
samples. In view of this, acid value which is defined as the number of mg of potassium
hydroxide required to neutralize the free acid in 1g of fat, fatty oil or other related
substances is determined to assess the rancidity of the CMM samples. Sodium
hydroxide may also be used.

Rectified spirit, also known as neutral spirits, rectified alcohol, or ethyl alcohol of agricultural
origin is highly concentrated ethanol which has been purified by means of repeated distillation, a
process that is called rectification. ... It typically contains 95% alcohol by volume (ABV) (190 US
proof)

Soaps are water-soluble sodium or potassium salts of fatty acids. Soaps are made from fats and oils, or their fatty
acids, by treating them chemically with a strong alkali.

The chemical reaction (saponification) that creates soap is the reaction of an alkali with a fatty acid.
This produces a molecule with one water loving end (water soluble Na+) and one fat loving end (fat,
or oil, soluble). The fat, or oil, loving end binds with the oils and 'grease' on our skin while the water
loving end combines with water: the end result is what is usually a non-water soluble material being
washed away. Soap acts as a surfactant and a wetting agent, allowing oil and water to mix. The
rubbing action will remove accumulated oils and dirt to become dissolved in water (emulsified) and
hence removed during the washing process.

Saponification is a process that produces soap, usually from fats and lye. ...
The saponification valueis the amount of base required to saponify a fat sample.

Types of soap:

Hard soap:- if saturated acid is used to make(pthalmatic,steric)

Soft soap:-unsatu(oleic acid)