قالب:جدول زيوت
{{{name}}} | |
{{{caption}}} | |
التركيب
| |
---|---|
محتوى الدهن | {{{fat}}} |
محتوى الماء | {{{water}}} |
جوامد غير دهنية | {{{solids}}} |
ستيرولات | {{{sterols}}} |
تركيب الدهن
| |
دهون مشبعة | {{{sat}}} |
Interesterified fats | {{{interster}}} |
Trans fats | {{{trans}}} |
دهون غير مشبعة | {{{unsat}}} |
دهون أحادية عدم التشبع | {{{monoun}}} |
دهون عديدة عدم التشبع | {{{polyun}}} |
أحماض اوميگا-3 دهنية | {{{o3}}} |
أحماض اوميگا-6 دهنية | {{{o6}}} |
أحماض اوميگا-9 دهنية | {{{o9}}} |
الخواص
| |
الطاقة الغذائية لكل 100g | {{{energy}}} |
نقطة الانصهار | {{{melt}}} |
نقطة الغليان | {{{boil}}} |
Smoke point | {{{smoke}}} |
Solidity عند 20 °م | {{{roomtemp}}} |
Solid fat index at 20 °C | {{{sfi20}}} |
Specific gravity at 20 °C | {{{sg20}}} |
اللزوجة عند 20 °م | {{{visc20}}} |
Refractive index | {{{refract}}} |
قيمة اليود | {{{iodine}}} |
قيمة الحمض | {{{acid}}} |
قيمة درجة الحمض | {{{aciddeg}}} |
pH | {{{ph}}} |
قيمة التصبن | {{{sapon}}} |
غير قابل للتصبن | {{{unsapon}}} |
Reichert value | {{{reichert}}} |
Polenske value | {{{polenske}}} |
قيمة كيرشنر | {{{kirschner}}} |
Shortening value | {{{shortening}}} |
Peroxide value | {{{peroxide}}} |
جدول زيوت
Paramaters
- Image: رابط إلى ملف صورة بالمعرفة للدهن أو الزيت موضوع المقال.
- Name: Name of the fat or oil (use article title if article is on the fat or oil in question)
- Composition: - enable section bar
- Water content: Total percentage, by weight. Give minimum and maximum values if there's a range.
- Fat content: Total percentage, by weight. Give minimum and maximum values if there's a range.
- Nonfat solids: Total percentage, by weight. Give minimum and maximum values if there's a range.
- Sterols: Total percentage (plus list of individual fatty acid components and their percentage if possible – Wikilink if possible)
- Fat Composition: - enable section bar
- Saturated fats: Total percentage, plus list of individual fatty acid components and their percentage (Wikilink if possible)
- Interesterified fats: Total percentage (plus list of individual fatty acid components and their percentage if possible – Wikilink if possible)
- Trans fats: Total percentage (plus list of individual fatty acid components and their percentage if possible – Wikilink if possible)
- Unsaturated fats: Total percentage
- Monounsaturated fats: Total percentage, plus list of individual fatty acid components and their percentage (Wikilink if possible)
- Polyunsaturated fats: Total percentage, plus list of individual fatty acid components and their percentage (Wikilink if possible)
- Omega-3 fatty acids: Total percentage
- Omega-6 fatty acids: Total percentage
- Omega-9 fatty acids: Total percentage
- الخواص: - enable section bar
- Food energy per 100 g: Food energy in kJ (food energy in kcal in parentheses)
- Melting point: Melting point temperature (at sea level) in °C (in °F in parentheses)
- Boiling point: Boiling point temperature (at sea level) in °C (in °F in parentheses)
- Smoke point: Smoke point temperature (at sea level) in °C (in °F in parentheses)
- Solidity at 20 °C: solid or liquid
- Solid fat index at 20 °C: SFI at 20 °C.
- Specific gravity at 20 °C: Specific gravity at 20 °C
- Viscosity at 20 °C: Viscosity (in centipoise) at 20 °C
- Refractive index: Refractive index
- Iodine value: Iodine value
- Acid value: Acid value
- Acid degree value: Acid degree value
- pH: pH value
- Saponification value: Saponification value
- Unsaponifiable: Percentage of unsaponifiable matter
- Reichert value: Reichert value
- Polenske value: Polenske value
- Kirschner value: Kirschner value
- Shortening value: Shortening value
- Peroxide value: Peroxide value
Example
- This markup produces the infobox on the right. Every parameter is optional.
Fat of the land | |
Olive oil: drink up! | |
التركيب
| |
---|---|
محتوى الدهن | 98% |
محتوى الماء | 0% |
جوامد غير دهنية | 1.9% |
ستيرولات | 0.1% |
تركيب الدهن
| |
دهون مشبعة | 1% |
Interesterified fats | 0.1% |
Trans fats | 1% |
دهون غير مشبعة | 99% |
دهون أحادية عدم التشبع | 90% |
دهون عديدة عدم التشبع | 9% |
أحماض اوميگا-3 دهنية | 3% |
أحماض اوميگا-6 دهنية | 2% |
أحماض اوميگا-9 دهنية | 1% |
الخواص
| |
الطاقة الغذائية لكل 100g | 900 kcal |
نقطة الانصهار | 0°C (32°F) |
نقطة الغليان | 100°C (212°F) |
Smoke point | 200°C (392°F) |
Solidity عند 20 °م | liquid |
Solid fat index at 20 °C | n/a |
Specific gravity at 20 °C | 0.9 |
اللزوجة عند 20 °م | 84 |
Refractive index | 1.02 |
قيمة اليود | 0.1 |
قيمة الحمض | 0.01 |
قيمة درجة الحمض | 2 |
pH | 7.8 |
قيمة التصبن | 10 |
غير قابل للتصبن | 0.2% |
Reichert value | 1 |
Polenske value | 2 |
قيمة كيرشنر | 3 |
Shortening value | 4 |
Peroxide value | 5 |
{{جدول زيوت |name=Fat of the land |image=Olive oil.jpg |imagesize=100px |caption=Olive oil: drink up! |composition=y |fat=98% |water=0% |solids=1.9% |sterols=0.1% |fatcomposition=y |sat=1% |interster=0.1% |trans=1% |unsat=99% |monoun=90% |polyun=9% |o3=3% |o6=2% |o9=1% |properties=y |energy=900 [[kcal]] |melt=0°C (32°F) |boil=100°C (212°F) |smoke=200°C (392°F) |roomtemp= liquid |sfi20= n/a |sg20=0.9 |visc20=84 |refract=1.02 |iodine=0.1 |acid=0.01 |aciddeg=2 |ph=7.8 |sapon=10 |unsapon=0.2% |reichert=1 |polenske=2 |kirschner=3 |shortening=4 |peroxide=5 }}