fundamental properties of the standard European and obtained with significant savings in energy and reaction time. Experts have managed to reduce the time spent transforming fatty acids into biodiesel from one hour to 20 minutes, through a reaction called transesterification, including ultrasound in the process. The conventional technique includes a heater-stirrer and works under continuous energy demand, while the ultrasound device, with lower energy power and less exposure time, manages to achieve the same chemical change by means of waves. According to the Food and Agriculture Organization of the United Nations (FAO), around a third of the production of food intended for human consumption is lost or wasted worldwide, which is

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equivalent to approximately 1.3 billion tons per year. anus. That is, a large amount of economic, human and energy resources are thrown away, along with discarded food. The Azerbaijan Phone Number List research team also points out that the amount of food waste is a very costly environmental problem and the need for a significant investment in waste management by the administrations. “The oil that we have obtained comes from both the lipid content of the discarded food itself and from already used oils, fats, meats, lamb tallow and fish oil. After processing, the biodiesel that is achieved could be used in commercial engines ”, Pilar Dorado, the researcher at the University of Córdoba, who is responsible for the research, tells the Discover Foundation. Thus, the analysis of physical

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and chemical properties showed that the product complies with the European standard for biodiesel, although it is still necessary to further adjust the oxidation stability, performance and glyceride content, requirements necessary for its immediate commercialization. However, this biofuel could be used by mixing it with diesel or by simply adding phenolic antioxidants, natural compounds that contribute to better engine performance. Sustainable and recycled diesel At first, the researchers had to carry out the extraction of the fats, eliminating the solid part. Once physical homogenization was achieved, they proceeded to characterize the different fatty acids obtained, including oleic, palmitic and linoleic, and compared them with a wide variety of oils

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