Saturated fat levels in different types of cooking oil
The materials required for the science fair project:
- 1 bottle of peanut oil
- 1 bottle of canola oil
- 1 bottle of corn oil
- 1 bottle of soya bean oil
- 1 bottle of olive oil
- 5 test tubes
- 1 test tube stand
- 1 eyedropper
- 1 bottle of iodine
- 1 stopwatch
- 1 measuring cylinder
1. For this science fair project, the independent variable is the type of oil used for testing - peanut oil, canola oil, corn oil, soya bean oil and olive oil. The dependent variable is the time taken for the iodine color to clear when the iodine test is performed, and will be measured with a stopwatch. The constants (control variables) are the amount of oil used for testing, the number of drops of iodine used and the temperature of the environment, which remained at room temperature.
2. Clean the 5 test tubes were and arrange them in the test tube rack. Label them according to the oils used for testing - peanut oil, canola oil, corn oil, soya bean oil and olive oil.
3. Measure 20ml of each type of oil with the measuring cylinder, and pour into the respective test tubes.
4. Drip 3 drops of iodine into the first test tube. Start the stopwatch immediately and record the time taken for the purple color of the iodine to disappear, as shown below.
5. Repeat Step 4 on the 4 types of oil, and record the results in a table.