FATS AND OILS
In general, the main structure of fats in foodstuffs, plants, animals and human body consist of Carbon (C), Hydrogen (H) and Oxygen (O). Oils do not dissolve in water, they cause some of the lipids in chemical structure to dissolve in gasoline, ether, acetone and similar solvents.
Oils are formed by the combination of fatty acid and glycerol molecules and change their structure when overheated. With this heat, the oils comprise them rapidly decomposes fatty acid and glycerol. As the heat continues, they decompose and form new products. These products are very harmful for human health. Especially gallbladder, liver and pancreas affect the functioning of these organs and cause various diseases.
With the development of Physical and Chemical Analysis methods, the importance of oil analysis is increasing. While we are in the scope of analysis services for the determination of quality parameters in solid and liquid oils, the adulteration done in oil is determined by our laboratory.