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Decolourization of oil by charcoal.

Decolourization of oil by charcoal.

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Published by Saad Ahmed

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Published by: Saad Ahmed on Oct 29, 2012
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09/14/2013

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University Of Karachi
CHEMICAL PROCESS TECHNOLOGY 
 
(Practical file)
 
Syed Saad Ahmed B-0933040B.E 3
rd 
Year Chemical EngineeringSubmitted To:
Ma’am Khehkashan
 
 
CHEMICAL PROCESS TECHNOLOGY 
2012
2
 
Prepared By: Syed Saad Ahmed
| B.E Chemical Engineering
Experiment no. 10
OBJECT:
Observe the decolourization of oil by charcoal.
APPARATUS AND REAGENTS:
 
250 ml beaker.
 
Water bath, Muffle furnace.
 
Crucible.
 
30 gm of oil.
 
10 gm of charcoal.
THEROY:
There are two classes of seed oil bleachable and unbleachable A bleachable oil is one that maybe reduced to a very definite color standard when treated in a specifically prescribed way.
 
Mostvegetable oils are deeply colored. They must be bleached in order to obtain a high quality finalproduct.
 
There are many methods, but the one in most general use is to agitate them, after theyhave been refined, with some solid material which absorbs the color. Various forms of carbonand charcoals have come into use for this purpose. Decolorization of oil depends ontemperature and the time required for equilibrium which decreases with increasingtemperature.
PROCEDURE:
Weight out accurately 10 grams of charcoal and transfer it to a crucible. Place the crucible In thefurnace for about 30 min at 110

Heat the weighted oil in the 250 ml beaker and place it on thesteam bath for about 10 min, after the heating of the charcoal is done add the charcoal in thebeaker and constant stirrer it for few minutes. After some time oil would be decolourize.
RESULT:
Decolourization of the oil is observed.
DISCUSSION:
Impurities of various kinds, including color pigments, soaps, gums, and albuminous matter, cancause processing problems or poor quality in finished products of edible oils.

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