| dc.contributor.author | Katenta, Sydney | |
| dc.date.accessioned | 2022-02-07T06:36:56Z | |
| dc.date.available | 2022-02-07T06:36:56Z | |
| dc.date.issued | 2017-09-12 | |
| dc.identifier.citation | Katenta, S. (2017). A research project on assessing the quality of used edible oil in restaurants around Wandegeya, Kikoni and Kikumi Kikumi. (Unpublished Undergraduate Dissertation). Makerere University, Kampala, Uganda. | en_US |
| dc.identifier.uri | http://hdl.handle.net/20.500.12281/11147 | |
| dc.description | A research project report submitted to the College of Natural Sciences in partial fulfillment of the requirements for the award of the degree of Bachelor of Science in Industrial Chemistry of Makerere University. | en_US |
| dc.description.abstract | Objective of the research project: It is aimed at assessing the quality of edible oil used in restaurants or takeaways.
Specific objectives:
This research has to determine the following parameters in the cooking oil i.e. polar compounds, acidity and free fatty content as well as peroxide value.
Conclusion:
According to the research most oils were not safe to be reused yet these restaurants kept reusing it. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Makerere University | en_US |
| dc.subject | Research Subject Categories::NATURAL SCIENCES | en_US |
| dc.subject | cooking oil | en_US |
| dc.subject | polar compounds | en_US |
| dc.subject | acidity | en_US |
| dc.subject | free fatty content | en_US |
| dc.subject | peroxide value | en_US |
| dc.subject | used edible oil | en_US |
| dc.subject | edible oil | en_US |
| dc.subject | edible oil quality | en_US |
| dc.title | A research project on assessing the quality of used edible oil in restaurants around Wandegeya, Kikoni and Kikumi Kikumi | en_US |
| dc.type | Thesis | en_US |
