The determination of acid value levels in commercial soya bean oil and olive oil Department: Science Technology By: GodFirst Project ID: 6018 Rating: (5.0) votes: 1Rate this project12345 Price:₦3000 Get the Complete MaterialAbstractThis report outlines the study protocols and compares the results obtained for the acid value. The result indicates that the acid value for commercial Soya bean oil after tide was 0.448mg/g and for commercial olive oil after tide was 23.95mg/g. The result for iodine value after liter for Soya bean oil was 15.06mg/g and for olive oil was 18.9mg/g. the result for peroxide value for Soya bean oil was 135mE/kg and for olive oil was 180mE/kg. The result for saponification value for Soya bean was 83.586/md and for olive oil was 101.8. The result for saponifiable matter for Soya bean was 1.705glmd and for olive oil was 1.847glmol. The result is often expressed as the percentage of free acidity. The acid value measures the extent to which the glycerides in the oil have been decomposed by lipase action. The decomposition is accelerated by heat and light. ...Preview Download Preview +Other Science Technology project topics and materials you might be interested in»Design and construction of cell phone charger»Bacteriological qualities of food thickener deuterium microcarpum (ofor) and brachystegia eurcycoma (achi) sold in Owerri main market»Physiochemical assessment of soil samples from Nwambe Reserve Forest, Ndubia Igagu Izzi L.G.A, Ebonyi State.»Obstacle detection robot with ultrasonic sensor»Antitrypanosomal activity of ethanol extract of Tridax Procumbent leaf and whole flower on T. Brucei infected rats (Invitro and Invivo)»Pharmacological activities of plant secondary metabolites»Physico-chemical assessment of soil sample from Igbagu reserve forest in Ebonyi State»Qualitative production of biodiesel using neem seed oil»A study on the effects of beer on the efficacy of antimalarial drug administered 1hour before beer consumption in albino rats»Fungi associated with the deterioration of in-can and painted walls of Akanu Ibiam Federal Polytechnic, Uwana»Theory and application of direct hydrocarbon indicators»Microbial load of some dehydrated foods with special reference to dried tomatoes and mushrooms»The assessment of surface water quality in Otamiri river in Nekede, Owerri west, Imo state»Production of potassium salt K2So4 from agricultural waste unripe plantain peels»Antimicrobial properties of edible mushroom