Cho et al. Reflections are those images that we see in the mirror, it is when light hits a different medium and then bounces off of it. Therefore, the selective epoxidation process conditions need to be optimized in order to minimize the ring-opening reactions. Algae is an emerging source of vegetable oil. Water, for instance has an index of refraction of 1.33. If we combine substances with different refractive indexes, we can see some interesting effects. All oil samples presented high antioxidant performance and showed antibacterial activity against Escherichia coli, Salmonella enteritidis, Staphylococcus aureus and Bacillus cereus. At the end of the reaction TFA (total trans fatty acids) and TSFA (total saturated fatty acids) reached to 56.76 and 22.3, respectively. Conversion of acidified oil was determined as an objective function in correlation with reaction variables i.e., temperature and catalyst weight. In the case of transesterification, saponification was formed under operating conditions of 15 wt. The refractive indices of the low-sulfur diesel which feature in the final row of the table at the end of the previous section are 1.4595 and 1.4745. To meet the minimum EU requirement of EN 14214 of the critical parameter, the DU value of the CN was B133.5, IV B123.2 and OS B98.9. Licensed under CC By 2.0. Introduction. The objectives of this research were to obtain blue shark liver oil using supercritical CO2 and to characterize the physicochemical parameters of the oil, and the contents of squalene and vitamin A. Supercritical extractions were performed at 50 and 60 °C and pressures from 100 to 300 bar. Physical and chemical properties of biodiesel are influenced by the structural features of fatty acid, such as with saturated, monounsaturated and polyunsaturated fatty acids. Moringa peregrina leaves and pods are known for their medicinal and nutritional values. Most of cis 18:3 and cis 18:2 fatty acids saturated and converted to dien, monoen or their isomers. According to the results, refractive index and iodine number regularly decreased during the reaction; however total trans fatty acid content (TFA) increased with the starting from the 10th min to the end of the reaction. transestrification reaction is used at moderate content of FFAs. InBailey's industrial oil and fat products. In addition, these crude oils were stored for a period of four months at 40 +/- 2 degrees C and analyzed at monthly intervals for free fatty acids, peroxide value, and Rancimat induction time to evaluate their storage stability. SPR sensor technology has been commercialized and SPR biosensors have become a central tool for characterizing and quantifying biomolecular interactions. The sample was prepared with the ratio of oil: surfactant: co-surfactant as 1:2:1 and then stirred on the water to make emulsions. No significant change was observed in the refractive index of the samples. All rights reserved. Lightness decreased and photometric colour index increased with increase in frying time and correlated well with major degradation products. The refractive index of diesel fuel blends can be experimentally resolute or evaluated based on refractive indices of diesel fuel and biodiesel. The influence of industrial oilseed extraction methods on the quality and stability of crude sunflower oil (pre-pressed, solvent-extracted, full-pressed and mixed oils) was studied by means of the determination of free fatty acids, peroxide value, color value, iron, phosphorus, total and individual tocopherol contents, their stability against oxidation (Rancimat induction time) and the fatty acid composition with special emphasis on trans fatty acids. Surface plasmon resonance (SPR) sensors which belong to a family of thin film refractometry-based sensors have been concerned on the measurement of physical, chemical and biological quantities because of their high specificity and ability of real-time monitoring in molecular binding interaction. The acid value is an important parameter to indicate the quality, age and purity degree of oil during processing and storage, ... Effect of TCNSL on the acid value and peroxide value of corn oil Acidity value, an indicator of free fatty acid content in oil, is an important parameter for the evaluation of oil quality and an indicator of the degree of refining. Synthesised catalyst named empty fruit bunch-potassium hydroxide was characterised by Fourier Transform Infrared, X-ray Diffraction and Brunauer-Emmett-Teller. Poults fed tallow or animal-vegetable blend fat also excreted most fat. INFORM, 16, 594e595 Surface plasmon resonance sensors: reviewBailey's industrial oil & fat products. Samples of olive oils (n=40), crude and degummed vegetable oils (n=10), and refined oils (n=16) were analysed. On the contrary, the solvent extraction method influenced the phosphorus and iron contents more than the others. % of synthesised catalyst and 15:1 molar ratio of methanol to oil at 40 °C for 30 min. Karabulut, I., Kayahan, M., & Yaprak, S. (2003). It was demonstrated that specific heat capacity follows a polynomial equation of second order with temperature. Moreover, it helps to differentiate between different fats, such as butter and margarine. Some of the significant properties of diesel fuel blends can be evaluated from other blends properties. The changes in iodine value, refractive index, selectivity ratio, fatty acid composition, trans fatty acids and solid fat content (SFC) during the hydrogenation were investigated on the samples taken at 10 min intervals. Some of the European nations and the U.S. have specific regulations against the use of deteriorated frying oils. For this study, the evolution of these properties with temperature and compositions (double bond, epoxide and carbonated groups concentration) was determined for three vegetable oils and their corresponding epoxidized and carbonated forms (cottonseed oil, linseed oil and soybean oil). Different mediums can bend light in different ways due to how much they are able to slow it down, referred to as its index of refraction. INFORM, 16, 594e595. As a consequence, the refractive index of diesel fuel blends is significant in order to distinguish these blends or to monitor the growth of the transesterification procedure of vegetable oils or animal fats. The physicochemical parameters were consistent with the requirements of Codex Alimentarius regarding the most popular plant oils. % sulphuric acid and 12:1 methanol to oil molar ratio at 65 °C for 50 min. To determine the optimum operating conditions and scale up the epoxidation or carbonation processes, it requires the database of different physicochemical properties, i.e. If we combine substances with different refractive indexes, we can see some interesting effects. These oils were analyzed for density, refractive index, viscosity, oil uptake, acid value, percentage free fatty acid, acidity, peroxide value, total polar compounds, color, radical scavenging activity and fatty acid profile. Other related areas reviewed in this article are factors affecting oil penetration and absorption by the food, surfactant theory of frying, analytical indices, quick tests and acceptability of frying oil. Thus, a high cetane number (60.16) was reported for M. peregrina seed-oil-based biodiesel. Physical properties of fats and fatty acids. Acid value increases with the deterioration of the oil, forming free fatty acids, a product of hydrolytic degradation of triglycerides, ... Yang et al. Flotation was studied by two approaches: a) microflotation tests using pure apatite and reagent grade fatty acids; b) bench scale flotation tests, using a typical weathered apatite ore; the collectors were the vegetable oils, after saponification; the tests ran under realistic conditions, at pH = 10. The oils obtained by Soxhlet with n-hexane and compressed propane at 60 °C and 2 MPa showed higher tocopherol content (8.22 and 5.98 mg/100 goil, respectively). One can cite the work of Cho et al. Of this percentage, about 47% of lauric acid, an important saturated acid that gives great stability to oxidation, in addition to benefic properties such as anti-inflammatory. Fried potato sticks were evaluated for texture and sensorial properties, the latter was performed using a fuzzy logic method.
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