Main factors affect the refined oil yield: 1‚ the alkali refining loss (1) for removal of colloid in hair oil‚ free fatty acid‚ moisture‚ impurities and other form of loss; (2) in the process caused by the loss of neutral oil saponification‚ emulsification; (3) theoretical calculation formula: alkali refining losses = 0.2 + 1.25 x (FFA % % + water + phosphatide content % % + 0.3% + impurities) 2‚ decoloring loss mainly for adsorption bleaching waste clay in oil absorption caused by the loss
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agencies in dealing with the challenges and factors affecting small businesses in General Santos City‚ thus the development on how to manage properly the growing enterprise would lead to the development on a new level of management practices. Small businesses contribute largely to the economy and being the prime mover of the Philippine economy. They are the nation’s weapon through job generation‚ equitable distribution of income and dispersal of economic activities in the country. General Santos City is
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Heart rate is an extremely important part of many people’s lives. It affects our personal health and how our body works. When the body exercises‚ the heart rate goes up and when the body is inactive or not being active the heart rate goes down. When the pulse is pumping fast‚ then that means work is being done. Having a high heart rate is good for the heart and the body. Obese people can use heart rate and exercise to change their life. Due to the amount of people that are obese‚ a good amount of
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Factors That Affect Life Insurance Industry Solvency BY Gilbert Chan 1030200020 Finance Terry Lu 1030200075 Finance A Business Project Submitted to the Division of Business and Management in Partial Fulfilment of the Graduation Requirement for the Degree of Bachelor of Business Administration (Honours) Beijing Normal University – Hong Kong Baptist University United International College April 2014 Acknowledgment First and foremost‚ my deepest gratitude goes to our supervisor
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Enzymes are biological catalysts‚ large protein proteins that have a very specific three-dimensional shape which makes them highly specific and only work on one or a few similar chemical reactions. Enzymes themselves are not consumed in the reaction‚ but they help attract substrates into correct position to undergo chemical reaction. Enzymes greatly speed up the rate of biological reactions by lowering the energy of activation. To get a sense of the speed and efficiency of enzymes‚ substrates can
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are many different factors that influence how the finished product tastes‚ textures and smells. The climate of the area where the cheese making may influences the type of cheese produced in the end. The temperature and humidity impacts the flavor of cheese during the ripening process. Different cheese are created when ripened in different locations‚ also environment adds to the unique flavor of the cheese. * Cheese Ripening Ripening is influenced by a variety of factors‚ ranging from the
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solutes (iodine + H2O) than did the starch solution. So iodine move into the cell and react with starch molecules to formed starchiodine‚ the blue compound‚ with a specific rate. The test show that mean rates of diffusion are significantly different acording to the concentration. So the concentration have an impact on the rate of diffusion. Also‚ the difference between the concentration in each compartment‚ concentration gradient. We see in the Fick law that if you modulate C1-C2 you will have
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enzymatic activity Background Information: Trypsin is a protease which conducts hydrolysis forming peptides. It is an enzyme which is secreted by the pancreas into the small intestine and works best in an alkaline environment. Egg white is used in this practical as it is found to contain the protein/ enzyme trypsin. pH is the measure of the amount of H+ ions in a solution‚ these ions affect the shape of the enzyme. Hypothesis: That as pH increases‚ the rate of enzymatic activity increases
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Experiment 4: Enzyme Kinetics. Results/Discussion Week 1 Part A: Table 1. Enzyme activity for each assay of 4-nitroaniline formation. Rate of 4-nitroaniline formation Name of trial Abs/sec Abs/min M/min mol/min µmol/min #1 0.00003 0.0018 2.05x10-7 2.15 x10-10 2.15 x10-4 # 2 0.00010 0.0060 6.81x10-7 7.15x10-10 7.15x10-4 # 3 0.00020 0.0120 1.36x10-6 1.43x10-9 1.43x10-3 # 4 0.00030 0.0180 2.00x10-6 2.10x10-9 2.10x10-3
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ADDIS ABABA UNIVERSITY SCHOOL OF GRADUATE STUDIES DEPARTMENT OF ACCOUNTING AND FINANCE BANK SELECTION DECISION: FACTORS INFLUENCING THE CHOICE OF BANKING SERVICES By: Goiteom W/mariam June 2011 Addis Ababa BANK SELECTION DECISION: FACTORS INFLUENCING THE CHOICE OF BANKING SERVICES A Thesis Submitted to the School of Graduate Studies of Addis Ababa University in Partial Fulfillment of the Requirements for the Degree of Master of Science in Accounting and Finance By: Goiteom W/mariam
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