Effect of Some Local Additives on the Chemical Constituent of Palm Oil

Different quantities of palm oil from NIFOR plantation were mixed with some local additives (carrot, paw paw, lime and red dye). The oil samples were analysed for their moisture content, saponification value, iodine value, acid value and free fatty acid value before and after the addition of known and constant amount of the different additives. The values for the analysed parameters were subjected to statistical analysis and were compared with each other. The result of the analysis shows that the introduction of these additives significantly increases the saponification value, iodine value, acid value, moisture content and free fatty acid value of the palm oil. Also, the quality of the red palm oil (which is a functions of these parameters) was adversely affecte

Can Taxpayers Stand Discrimination?: Lack of Standing and the Religious Freedom Restoration Act Permits the Executive Branch to Fund Discrimination Within Religious Organizations

The Density Functional Theory (DFT) and ab initio (HF and MP2) calculations were performed on the quinoline molecule (QL) and its derivatives, namely quinaldine (QLD) and quinaldic acid (QLDA) to investigate their possible role as corrosion inhibitors for mild steel in acidic medium. Calculations were done for non-protonated and protonated forms in vacuo and in water. Some quantum chemical parameters were calculated and discussed in order to provide insight into the reactivity and selectivity of the molecules. The performance of the different calculation methods were also compared with available experimental data. The results show that DFT/B3LYP basis set is adequate in describing the geometry and quantum chemical parameters of the studied systems. Both experimental and theoretical results established that QLDA has the highest inhibition efficiency. A comparison in the trends of the quantum chemical parameters in water solution and in vacuo shows minimal influence of the solvent effects

Effect of Some Local Additives on the Chemical Constituent of Palm Oil

Different quantities of palm oil from NIFOR plantation were mixed with some local additives (carrot, paw paw, lime and red dye). The oil samples were analysed for their moisture content, saponification value, iodine value, acid value and free fatty acid value before and after the addition of known and constant amount of the different additives. The values for the analysed parameters were subjected to statistical analysis and were compared with each other. The result of the analysis shows that the introduction of these additives significantly increases the saponification value, iodine value, acid value, moisture content and free fatty acid value of the palm oil. Also, the quality of the red palm oil (which is a functions of these parameters) was adversely affecte

Effect of Some Local Additives on the Chemical Constituent of Palm Oil

Different quantities of palm oil from NIFOR plantation were mixed with some local additives (carrot, paw paw, lime and red dye). The oil samples were analysed for their moisture content, saponification value, iodine value, acid value and free fatty acid value before and after the addition of known and constant amount of the different additives. The values for the analysed parameters were subjected to statistical analysis and were compared with each other. The result of the analysis shows that the introduction of these additives significantly increases the saponification value, iodine value, acid value, moisture content and free fatty acid value of the palm oil. Also, the quality of the red palm oil (which is a functions of these parameters) was adversely affecte

Characterization of Volatile Compounds in Raw, Boiled and Roasted African Walnuts (Tetracarpidium conophorum)

The volatile constituents of African walnuts play an important role in the flavour quality characteristics of this nut. Research on African walnut volatiles is very limited (raw, boiled, and roasted), thus this research study was undertaken. In this study, volatile aroma components of boiled and roasted African walnuts were analyzed using gas chromatography-mass spectrometry (GC-MS) in comparison with the volatiles from raw African walnut. A total of 150 volatiles were identified in raw, boiled and roasted African walnuts. Among these were 70% amines, 4% esters, 2% acids, 6% amides, 2% aldehydes/ketones and 16% other additional compounds in raw African walnuts. For the boiled sample the compounds identified include 58% amines, 2% esters, 12% amides, 2% aldehydes/ketones, 2% sulphur-containing compounds and 24% other compounds while the roasted African walnuts had 10% amines, 2% esters, 4% pyrazines, 24% amides, 14% aldehydes/ketones, 8% sulphur-containing compounds and 38% additional compounds identified. The predominant volatile compound identified in raw and boiled African walnuts were the amines (70% and 58%, respectively) followed by amides (6 and 12%) and esters (4 and 2%). Acids (2%) were identified only in the raw African walnuts. Pyrazines (4%) were only detected in the roasted African walnuts. The major volatile components of raw African walnut, the isobutylamine (amine) increased consistently at different retention times. Key words: African walnut, raw, boiled, roasted, volatiles