TS No. 29: Determination of Pour Point of Biodiesel
Based on ASTM D 97. The pour point is the lowest temperature at which movement of the test specimen is observed under the prescribed conditions of the test. Main Research: Yung Chee Liang
(MPOB Transfer of Technology)
Based on ASTM D 97. The pour point is the lowest temperature at which movement of the test specimen is observed under the prescribed conditions of the test. Main Research: Yung Chee Liang
Based on EN 116. The CFPP is the highest temperature at which a given volume of fuel fails to pass through a standard filtration device in a specific time, when cooled under standard conditions. Main Research: Yung Chee Liang
The determination is by titrimetry based on EN 14104. The acid value is expressed as the amount (in milligrammes) of potassium hydroxide required to neutralize one gramme of the biodiesel (mg KOH g-1). Main Research: Puah Chiew Wei
Based on EN 14103, and carried out using gas chromatography with internal calibration (methyl heptadecanoate). The methyl ester peaks in the analysis range from myristic acid (C14:0) to nervonic acid (C24:1). The result is expressed as the mass fraction in percent. Main Research: Puah Chiew Wei
Based on EN 14105. The determination is by gas chromatography with internal calibration. The contents are expressed in percentages (w/w), to the nearest 0.01%. Main Research: Harrison Lau Lik Nang
Strong demand for green and environment-friendly fuels in recent years has led to worldwide development of the biodiesel industry. The Malaysian Palm Oil Board (MPOB) has responded to the global need and emerged as one of the leading technology providers for the production of biodiesel from palm oil. Research on palm biodiesel in MPOB started … Read more
Coenzyme Q10 is a bioactive component known as a potent antioxidant (Mellons and Tappel, 1996; Lipshutz et al., 2002; Lenaz, 1985a, b). Recent studies have shown that it is able to prevent heart disease as well as slows the degradation due to Parkinsons’ disease. Although naturally produced in the body, the productive mechanism degrades with age. … Read more
Sensory evaluation is used to measure, analyse and interpret characteristics of materials as they are perceived by the senses of sight, smell, taste, touch and hearing. While initially used for foods and beverages, the techniques are also applicable to all products, including cosmetics and personal care products, soaps, detergents, households, etc. In developing a cosmetics product, … Read more
Regularly drinking water high in arsenic results in chronic health problems. The Food Chemical Codex (FCC) and Cosmetics, Toiletry and Fragrance Association (CTFA) specify the maximum permissible limit of arsenic at 3 mg kg-1 while the United States Phamacopoeia (USP) at 1.5 mg kg-1. Main Research: Dr. Mohtar Yusof
Methyl esters are prepared via two routes, i.e. transesterification of vegetable oils with methanol or esterification of fatty acids with methanol. The former is the more common method, but the reaction may be incomplete leaving some residual oil with the methyl esters. This oil, or oil residue, should be monitored and preferably removed to produce high … Read more