Extraction of Oil from Selected Oilseeds and Flours: A Comparison of Solvents

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dc.contributor.authorGranata, Gary Paul
dc.contributor.otherUniversity of Alabama Tuscaloosa
dc.date.accessioned2020-02-04T17:29:18Z
dc.date.available2020-02-04T17:29:18Z
dc.date.issued1988
dc.description.abstractThis investigation was undertaken to compare the amount of oil extracted by hexane, pentane, petroleum ether, and diethyl ether from various oilseeds and flours in an effort to harmonize oil analysis among interested analytical organizations around the world. If one fat solvent were to be agreed upon by the previously mentioned organizations, trade among nations of the world, with respect to oil content of oilseeds, could be enhanced and greatly facilitated. Data provided by this investigation will be used as the basis for uniform selection of a solvent by these analytical organizations.en_US
dc.format.extent47 p.
dc.format.mimetypeapplication/pdf
dc.identifier.urihttp://ir.ua.edu/handle/123456789/6571
dc.languageEnglish
dc.language.isoen_US
dc.publisherUniversity of Alabama Libraries
dc.titleExtraction of Oil from Selected Oilseeds and Flours: A Comparison of Solventsen_US
dc.typethesis
dc.typetext
etdms.degree.departmentUniversity of Alabama. Department of Human Nutrition and Hospitality Management
etdms.degree.grantorThe University of Alabama
etdms.degree.levelmaster's
etdms.degree.nameM.S.
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