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    hi for my bio i investigated the free fatty acid content of different oil samples

    extra virgin olive oil, corn oil, and sunflower

    they were treated differently

    each had new, old and used

    am wondering what the chemical effect of leaving oil out

    if anyone could help this would be muchly appreciated.

    The main hypothesis was that the old and used oil samples would require less sodium hydroxide added to obtain colouration than the new samples, suggesting that they have less free fatty acid, which at the beginning of the investigation was the belief that this made the oil samples a healthier option.
    my results were inconclusive overall
    was expecting a pattern but didn't happen

    am writing it up and i need a little more specific info to help me relate my introdution to the investigation

    help would be much appreciated as search engines are coming up blank!!
 
 
 

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