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Factors Affecting Sound Velocity (Triggering Frequency) in Fats and Oils¹

Department of Food Science, University of Wisconsin, Madison 53706

ABSTRACT

Triggering frequency (cps), an indirect and highly accurate indicator of sound velocity, was measured at 65 C in animal and vegetable oils. Each measurement was made after about 5 minutes of temperature equilibration with an instrument known as the Solution Analyzer, manufactured by Chesapeake Instrument Corporation, Shadyside, Maryland. Oils containing more unsaturated fatty acids, as determined by iodine values, revealed higher frequencies. Lipids containing large percentages of longer-chained fatty acids also revealed higher frequencies. Butteroil, being highly saturated and containing large quantities of short-chained fatty acids, revealed a frequency that was approximately 262 to 363 cps less than those of corn, soybean, cottonseed, peanut, safflower or olive oils. Frequencies from partly saturated margarine and shortening oils were slightly less than those in the vegetable oils, but at least 189 cps above butteroil. Coconut oil was the only oil that revealed a value lower than butteroil. The effect on the frequency of several added or naturally occurring constituents in fats and oils was also determined. In addition the greatest possible frequency range (53 cps) for 126 butteroil samples from selected sections of Wisconsin over 13 months was determined. A linear relationship existed between ratios of individual animal or vegetable oils to butteroil and the corresponding frequency at 65 C. This relationship may be useful in detecting adulteration of butteroil with other fats and oils, and in analyzing products containing mixtures of butteroil and other oils.

¹ Published with the approval of the Director of the Wisconsin Agricultural Experiment Station.