Effects of Transesterification on the Colour of Biodiesel
Journal Title: Scientia Agriculturae - Year 2016, Vol 13, Issue 1
Abstract
Vegetable oils and animal fats are triglycerides, which is a glyceride on to which are attached three free fatty acids. During transesterification, the free fatty acids are removed and replaced with radicals from the alcohol used. To determine the change of colour which occurs after trasesterification, seven vegetable oils which include edible in inedible oils were selected and the colours of the oil used and biodiesel obtained were observed. The fatty acid profiles were also determined by chromatographic method to ascertain the effect of saturation and unsaturation on the colour of the biodiesels produced. The results obtained shows that the colour of biodiesel varies from crystal clear to black, and colour is not a major measure of quality. The colour of oil changes during transesterification and the change depends on the feedstock.
Authors and Affiliations
Emmanuel I Bello
Keywords
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- EP ID EP90460
- DOI 10.15192/PSCP.SA.2016.13.1.1013
- Views 165
- Downloads 0
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