Comparative Study of Free Fatty Acids in Different Samples

ISBN-13: 9786202060578 / Angielski / Miękka / 2017 / 64 str.

Mir Maroof Mansoor; Muhammad Ishfaq Ahmad

Opis

Summary of the research work is that it is carried out for the determination of free fatty acids in different samples of fats. For this purpose different samples were checked such as Margarine Sunshine, Margarine Dairy, Margarine Blue Band, Dairy Cream, Nestle Milk Pack, Golden Sun Oil, Habib Ghee, Sufi Ghee, Dalda Oil, Kisan Oil. Different readings were obtained and were analyzed. Based upon results of data analyzed during research, out of all samples fat level in Margarine Blue Band is very low i.e. 4.65g and fat level in Dairy cream is high i.e. 24.5g.

O autorze

M.M.Mansoon was born in Lahore, Pakistan. He graduated from Govt. College of Science, Lahore. Then he did Master's at University of Education and M. Phil in Chemistry at Forman Christian College (A Chartered University), Pakistan. As for his co-author Muhammad Ishfaq, he had been his class fellow and friend since his Master's and M. Phil.