Comparative Study of Free Fatty Acids in Different Samples

Summary of the research work is that it is carried out for the determination of free fatty acids in different samples of fats. For this purpose different samples were checked such as Margarine Sunshine, Margarine Dairy, Margarine Blue Band, Dairy Cream, Nestle Milk Pack, Golden Sun Oil, Habib Ghee, Sufi Ghee, Dalda Oil, Kisan Oil. Different readings were obtained and were analyzed. Based upon results of data analyzed during research, out of all samples fat level in Margarine Blue Band is very low i.e. 4.65g and fat level in Dairy cream is high i.e. 24.5g.

Autorentext

M.M.Mansoon è nato a Lahore, in Pakistan. Si è laureato al Govt. College of Science di Lahore. Ha poi conseguito un Master presso l'Università dell'Educazione e un Master in Chimica presso il Forman Christian College (A Chartered University), in Pakistan. Per quanto riguarda il suo coautore Muhammad Ishfaq, è stato suo compagno di classe e amico fin dai tempi del Master e del M. Phil.