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Chap 2 IP
Chap 2 IP
Sedimentation method is another investigatory project that tackles about purifying oil. This
investigatory project determines the probability of purifying used cooking oil through the method
of sedimentation. The operated carbon was also used in the experiment to absorb some dissolved
substances in the oil. There were three distinct setups utilized in this study namely: Sedimentation
was done once, twice, and thrice. The purified oil was juxtaposed to commercial oil in terms of
shade, smell, and unambiguity using acceptability test. Viscosity test was also done in the
laboratory. The means of the samples were compared and revealed that purified oil had no
significant difference to commercial cooking oil in terms of color or clearness and odor as the
result of the acceptability test. Consequently, sedimentation is a possible method of purifying used
cooking oil.
Ginger Power
Another related literature tackles about the other uses of one of the materials/ ingredients
used in this research, ginger. This study shows the ability of ginger aside from adding flavor to
It originated in South-East Asia and then used in many countries as a spice and condiment to add
flavor to food. Besides this, the rhizome of ginger has also been used in traditional herbal medicine.
The health-promoting perspective of ginger is attributed to its rich phytochemistry. Jolad et al.
grouped fresh ginger into two wide range categories, i.e. volatiles and non-volatiles. Volatiles
include sesquiterpene and monoterpenoid hydrocarbons providing the distinct aroma and taste of
ginger. On the contrary, non-volatile pungent compounds include gingerols, shogaols, paradols,
and zingerone.
Ginger has staring potential for treating a number of ailments including degenerative
disorders (arthritis and rheumatism), digestive health (indigestion, constipation and ulcer),
cancer. It also has anti-inflammatory and anti-oxidative properties for controlling the process of
aging. Furthermore, it has antimicrobial potential as well which can help in treating infectious
diseases. Generation of free radicals or reactive oxygen species (ROS) during metabolism beyond
the antioxidant capacity of a biological system results in oxidative stress,which plays an essential
role in heart diseases, neurodegenerative diseases, cancer, and in the aging process.The bioactive
molecules of ginger like gingerols have shown antioxidant activity in various modules.
Inflammatory disorders such as gastritis, esophagitis, and hepatitis, which are caused not
only by infectious agents such as viruses, bacteria, and parasites but also by physical and chemical
agents like heat, acid, cigarette smoke, and foreign bodies, are recognized as risk factors for human
cancer. Ginger consumption before exercise might reduce naturally occurring quadriceps muscle
pain during moderate-intensity cycling exercise. This effect may be due to anti-inflammatory
This study aimed to review the current evidence on ginger effects as an anti-inflammatory
and anti-oxidative.
In the article written by Denninmi, there was someone who did a kitchen experiment and
posted in the net for people to get something to use when they cannot afford to buy again and waste
oil. It was stated that after she have deep fried some calamari and fish, along with some French
fries which is something she does rarely, may be a couple of times a year. The calamari were done
in seasoned flour, the fish were done in batter, while the fries, she admitted, were commercially
made frozen shoestrings (only because I had an Ore-Ida coupon and it was double coupon days at
She got to thinking about all of the used cooking oil. Seemed like a shame to completely waste it.
So, doing a little online search, this person came upon a method to purify it for reuse.Shehad about
2 1/2 cups of used canola oil, which had gotten fairly brown by the time she was done doing several
batches of deep fried foods, and especially dark after doing the calamari, as the flour comes off
1) The solid residue was strained out of the oil. IF the oil was cooked with a lot of fine particles or
starch, like flour-coated foods or raw, starchy potatoes, letting the oil sits for a while to allow the
fine particles to settle out, and then pour off the oil.
2) When the solids and particulates were removed, an amount of water equal to the volume of oil
was poured into a large pot or kettle with deep sides. Oil was then poured. About 1/2 teaspoon of
3) The oil and water mixture were brought to the boil, and then it was boiled hard for about 5 to
10 minutes. The darker, more scorched, and/or more strongly flavored the oil, the longer mixture
should be boiled. A reminder from the writer: be very careful not to boil it over or to allow all of
the water to boil away (it shouldn't boil away in just a few minutes, unless you're doing a small
volume).
4) It was removed from the heat, and was set aside to settle out. It took about 10 to 30 minutes for
5) The oil/water mixture carefully poured into a fat separator cup. The water portion was poured
6) The oil portion was put back into the deep pot or kettle. Over medium heat, the oil was brought
to the boil (which for oil is hotter, obviously, than for water. Heat was reduced until it was boiling
and popping a bit, but slowly. The goal here was to evaporate all of the retained water. When the
oil became very clear looking and no longer made any sound (no popping or sizzling sounds), had
no more bubbles rising, and no more steam came to the top, then it's done.
7) The oil was allowed to cool in a bottle or in an airtight container for reuse.