This is somewhat unusual but here goes:
We did a chemistry lab to measure the relative number of double bonds in common fats and oils - iodine will react with the double bonds and the color will disappear. The amount of iodine added to make a permanent color change is a direct measure of the unsaturation of the oil. We used several common oils, and butter (mostly saturated) and left over bacon grease (gross) - that I assumed would also be saturated. The iodine tests with the oils worked well, but the bacon grease should the HIGHEST amount of unsaturated bonds. Why did this happen ? The grease was the only fat that had been cooked at high temperature.
Any suggestions ?
As an aside - we also made soaps with them - only the butter and grease produced foamy soaps - oils didn't.
Al McCarrick
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