Further studies on the effect of copper on the stability of coconut oil at various temperatures

Date

10-1983

Degree

Bachelor of Science in Agricultural Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

William G. Padolina

Abstract

TORRES, LELANI GLORIOSO, University of the Philippines at Los Banos October, 1983. Further Studies on the Effect of Copper on the Stability of Coconut Oil at Various Temperature.

Adviser: Dr. William G. Padolina.

The stability of two types of coconut oil: crude and refined, was tested as to the effect of copper at different temperatures under sealed and unsealed conditions. Three levels of copper turnings were used namely 2,5, and 10 grams and oil samples were stored in 250 ml erlenmeyer flasks under 45°C, 35°C and at room temperature for a period of 10 weeks taking oil samples every second week for the peroxide value and free fatty acid number determination. The iodine number was determined after the tenth week of incubation. Experimental findings showed that the extent of oil breakdown is enhanced by increase in temperature and the amount of copper turnings in contact with the oil. Peroxide values tend to develop faster on refined oils for both the sealed and unsealed conditions while free fatty acids formed readily on crude oils under both conditions.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

Thesis

Document Type

Thesis

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