Figures index

From

Refining, Toxicology Study and Biodiesel Potentials of Used Vegetable Oils

Olaoluwa Ruth Obisesan, Abolanle Saheed Adekunle, John Adekunle Oyedele Oyekunle, Efere Martins Obuotor, Olatunji Seyi Ojo, Adedayo Muideen Sanni, Muib Adewale Akinyemi, Oyedare Mayowa Adesina

American Journal of Food Science and Technology. 2017, 5(3), 78-88 doi:10.12691/ajfst-5-3-2
  • Figure 1. Used vegetable oil obtained from (a) restaurant 1 (R1) and (b) restaurant 2 (R2)
  • Figure 2. Visible changes in the refined used vegetable oils obtained from (a) restaurant 1 (R1) and (b) restaurant 2 (R2). ( Raw= unrefined used oil, DEG = degummed oil, ALK. = alkaline treated oil, BLC. = bleached oil)
  • Figure 3. (a) Specific gravity and (b) Viscosity of unrefined and refined used oils
  • Figure 4. GC-FID spectrum showing the fatty acid composition of (a) used vegetable oil and (b) refined oil
  • Figure S1. GC-FID spectrum for standards fatty acids