Description
USED COOKING OIL
Free fatty acids:............................. 2.0 %
M.i.u ( moisture and impurities):...... 0.*2 %
Saponification value:...................... **6
Iodine value: ..................................**0
Titre c (melting point):.....................*3.*5" c
TFM:.............................................*5%
Specific *@********************....0.**5
Density (kg/m3)............................**0
Flashpoint by p.-m. (degree c) ...... **0
Calorific value (kj/kg) ................... *6,**0
Kinematic viscosity (*0 deg.c) (mm2/s)
Carbon residue (mass-%) ............. 0.4
Iodine number (g/**0g) ................ **0)
Sulphur content (mg/kg)................*8
Variable properties:
Acid value (mg koh)/g).................. 2.0
Oxidation stability (**0 deg.c) (h) .. 5.0 (min)
Phosphorus content (mg/kg)...........*5
Ash content (mass%) ...................0.*1
Water content (mass%) ............... 0.**5
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