Using Trace Metals, Peroxide, Acid and Iodine Values to Characterize Oils Bleached Using Clays from Central and Eastern Uganda
Read full paper at: http://www.scirp.org/journal/PaperInformation.aspx?PaperID=52619#.VJzCWcCAM4 Author(s) Is’harq-Zubair Mukasa-Tebandeke 1* , Pancras John Mukasa Ssebuwufu 1 , Steven A. Nyanzi 1 , Andreas Schumann 2 , George W. Nyakairu 1 , Festo Lugolobi 3 Affiliation(s) 1 Department of Chemistry, Makerere University, Kampala, Uganda . 2 Department of Geology, Makerere University, Kampala, Uganda . 3 Department of Earth Sciences, Wesleyan University, Middletown, CT, USA . ABSTRACT Bleaching of edible oils is known to alter the composition of oils as it removes impurities and certain food nutrients. The characteristics of bleached oil are strongly related to type bleaching medium, temperature at which b...