If you add up 1 drop of 5% bromine solution in hexane to 1mL each of 5% solution of lard, olive oil and corn oil dissolved in the hexane, what happens to the bromine which causes each and every mixture to turn colorless?
If you continue adding up drops of bromine to each, ultimately the lipids change color. For our experiment it took 14 for lard, 23 for olive oil and 35 for corn oil. Yet, the iodine numbers for each were 59, 81, and 123 correspondingly. Would you consider the bromine numbers to be consistent in any manner with the iodine numbers? Explain how?
Does a high halogen number point out a more or less saturated fat? Explain why or why not? If so, would this specific lipid be considered by nutritionists to be more or less desirable in your diet? Explain why?