Physico-chemical measurements on coconut cream

Date

5-1965

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Julian Banzon

Abstract

The physico-chemical properties of coconut cream were studied. Nature Laguna type coconuts were used in the measurement. The following values were obtained at 27.. 1°C: viscosity 4.34 centipoise; freezing point 6.1300; electrical conductivity 0.003415 Mho/cm.; surface tension 45.98 dynes; specific gravity 0.9870; pH 6.09 units; refractive index 1.3425; oil globule size- small 3.6 microns, medium 6.9 microns, lar-e 16.5 microns. Viscosity of the coconut cream had the greatest variability we among the measurements and refractive index, the least.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 1965 A13 R36

Document Type

Thesis

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