A THESIS SUBMITTED TO THE POST GRADUATE SCHOOL AHMADU BELLO UNIVERSITY, ZARIA NIGERIA IN PARTIAL FULFILLMENT OF THE REQUIREMENT FOR THE AWARD OF MASTER OF SCIENCE DEGREE IN ANALYTICAL CHEMISTRY DEPARTMENT OF CHEMISTRY AHMADU BELLO UNIVERSITY, ZARIA NIGERIA DECEMBER, 2012

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dc.contributor.authorSAMUEL, NATHANIEL SUNDAY
dc.date.accessioned2014-03-13T08:22:22Z
dc.date.available2014-03-13T08:22:22Z
dc.date.issued2012-12
dc.descriptionA THESIS SUBMITTED TO THE POST GRADUATE SCHOOL AHMADU BELLO UNIVERSITY, ZARIA NIGERIA IN PARTIAL FULFILLMENT OF THE REQUIREMENT FOR THE AWARD OF MASTER OF SCIENCE DEGREE IN ANALYTICAL CHEMISTRY DEPARTMENT OF CHEMISTRY AHMADU BELLO UNIVERSITY, ZARIA NIGERIA DECEMBER, 2012en_US
dc.description.abstractPork oil was extracted through dry rendering from pork obtained from a local slaughter house in Samaru, Zaria. The physicochemical properties (refractive index, saponification value, percent free fatty acid content, iodine value, acid value, peroxide value, melting point, moisture content, hydroxyl value, unsaponifiable matter and ash content) were assessed using standard procedures. The result obtained compare favourably with recommended physicochemical properties of edible oils, the fatty acid composition of the oil determine by Gas Chromatography-Mass spectrometry (GC-MS) shows the major constituent to be oleic acid (46.49%), palmitic acid (28.19%) and stearic acid (19.45%). The thermal degradation of the oil was studied using Fourier Transform Infrared Spectroscopy (FTIR). These were carried out by heating oil at different temperatures) for duration of one hour each. Spectra were recorded from a film of each oil sample between two disks of NaCl. Changes in the value of the frequency of most of the bands of the spectra were observed. The shifts of the frequency value of specific bands allowed for distinction between the different stages of the oxidation process and to establish the degree of oxidation each oil sample. The elemental analysis of the oil ash using Neutron Activation Analysis (NAA) shows the presence of Al 2136 ± 175ppm, Ca 4005± 62ppm, Ti 155± 40ppm, V 1.9± 0.3ppm. Mn 87± 9ppm, Na 2022± I13ppm, K 1986 201ppm, As 0.15± 0.01ppm, Br 1.8± 0.1ppm, La 0.46± 0.05ppm, Tb 0.5± 0.1ppm, Sc 0.16± 0.02ppm, Cr 7± 2ppm, Fe 3762± 200ppm, Zn 227± 15ppm and Ba 3611± 345ppm.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/3863
dc.language.isoenen_US
dc.subjectEXTRACTIONen_US
dc.subjectPHYSICOCHEMICALen_US
dc.subjectCHARACTERIZATIONen_US
dc.subjectPORK OILen_US
dc.titleA THESIS SUBMITTED TO THE POST GRADUATE SCHOOL AHMADU BELLO UNIVERSITY, ZARIA NIGERIA IN PARTIAL FULFILLMENT OF THE REQUIREMENT FOR THE AWARD OF MASTER OF SCIENCE DEGREE IN ANALYTICAL CHEMISTRY DEPARTMENT OF CHEMISTRY AHMADU BELLO UNIVERSITY, ZARIA NIGERIA DECEMBER, 2012en_US
dc.typeThesisen_US
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