Key Features:
- No of Pages: 32
- No of Chapters: 06
Introduction:
Abstract
This project “Characteristics Of Local Produced Oil From Groundnut Oil” was carried out using ten cups of groundnut seeds that was purchased from a local market in Enugu metropolis. The oil these seeds were in Enugu using solvent extraction method. Two different solvents were used in the extraction namely: Ethane and order to compare their yield, physical and chemical properties.
The extraction was carried out using 32og of size-reduced groundnut with 100ml of 17-hexane while 1.5litres a 15ooml of ethanol was used on 480g of size reduced groundnut seeds. Ta the end of the extraction operation, the amount of oil-extracted using17-hexane was observed to be far more greater than the amount of oil extracted using ethanol.
The chemical and physical properties of the oil were determined by analysis of the oil. The physical appearance of 17- hexane extract is light yellow in colour this; true colour of groundnut oil while that the ethanol extract has a light brown colour. The colour of ethanol on pigments in the size-reduced groundnut seed.
From the result obtained, it was deduced that 17-hexane remains the best solvent for oil extraction while ethanol is not a good solvent for oil extraction.
The physical and chemical constants/ properties determined were:
PHYSICAL PROPERTIES:
a) Solidification point.
b) Melting point
c) Specific gravity
d) Moisture content.
CHEMICAL PROPERTIES
a) Acid value
b) Saponification value
c) Peroxide value
d) Iodine value
Form the analysis came out on the extracted oil, the results obtained shows that the extracted oil is a pure groundnut oil because the iodine value which shows the purity of an oil is close to literature value. The iodine value of he oil extracted is 79.95 while the literature value (standard value) rangers from 94-102.
Table of Content
TABLE OF CONTENT
LETTER OF TRANSMITTAL
TITLE PAGE
DEDICATION
ACKNOWLEDGEMENT
TABLE OF CONTENTS
ABSTRACT
CHAPTER ONE.
1.1 INTRODUCTION
1.2 SCOPE / OBJECTIVES OF THE PROJECT.
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 GROUNDNUT SEED
2.2 ADAPTATION
2.3 DISEASES OF GROUNDNUT
2.4 EXTRACTION
2.5 METHODS OF OIL EXTRACTION
2.6 RENDERING
2.7 MECHANICAL EXPRESSION
2.8 SOLVENT EXTRACTION
2.9 GROUNDNUT OIL EXTRACTION
2.9.1 FACTORS AFFECTING RATE OF LEACHING
2.9.2 FACTORS GOVERNING CHOICE OF SOLVENT
2.9.3 LEACHING OF VEGETABLE SEEDS
2.9.4 THEORIES OF SOLVENT EXTRACTIONS
2.9.5 UNDISSOLVED OIL THEORY
2.9.6 PHYSICAL PROPERTIES OF VEGETABLE OIL
2.9.7 CHARACTERIZATION OF OILS
2.9.8 SAPONIFICATION VALUE
2.9.9 IODINE VALUE
CHAPTER THREE
3.0 EXPERIMENTAL METHODS
3.1 PREPARATION OF THE SEEDS
3.2 PARTICLE SIZE REDUCTION
3.3 EXTRACTION AND DISTILLATION
3.4 USES OF SOXLET EXTRACTOR
3.5 DISTILLATION
3.6 SOLIDIFICATION POINT
3.7 MELTING POINT
3.8 SPECIFIC GRAVITY
3.9 DETERMINATION OF MOISTURE CONTENT
3.10 DETERMINATION OF CHEMICAL PROPERTIES
3.11 DETERMINATION OF ACID VALUE
3.12 SAPONIFICATION VALUE
3.13 PEROXIDE VALUE
3.14 IODINE VALUE
CHAPTER FOUR
4.0 EXPERIMENTAL RESULTS
CHAPTER FIVE
5.0 DISCUSSION
CHAPTER SIX
6.1 CONCLUSION / RECOMMENDATION
6.2 REFERENCES
6.3 APPENDICES.
Introduction
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