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Hello Tom,
if your titration value is 1,9 , there is
no need for additional treatment, since the acidic ions from the vinegar will be
included in the titration value. However, you should determine the water
content of the oil before processing it. A good value here is max 0,5%.
Yes, you are right, the oxonium ions from
the vinegar will produce water when neutralized and the complete reaction will
be the following :
H3O+
+ Ac- + Na+ + OH- → 2 H2O +
Na+ Ac-
but
NaOH in methanol and in oil with some vinegar the following reaction takes
place:
Na+ + MeO - + H3O
+ Ac- + H2O →
MeOH + Na+ Ac- + 2 H2O
This means that instead of one extra water
molecule you will produce one molecule of methanol, since sodium hydroxide will
form sodium methoxide and water in methanol.
It is of some comfort, isn´t it ?
Best of luck to you !
Jan
Jan Warnqvist
AGERATEC AB
+ 46 554 201 89
+46 70 499 38 45
----- Original Message -----
Sent: Friday, February 17, 2006 7:21
PM
Subject: Re: [Biofuel] Vinegar in
WVO
Zeke, Mark and Doug,
Thanks for
your thoughts. The oil comes from a nice restaurant. Some of their
appetizers are deep fried and could contribute acid to the oil. I just
spoke to one of the kitchen staff. He said they scrub the fryers w.
vinegar and it goes, along w. the oil, into the grease dumpster. I
suspect most of the vinegar settles out w. the water.
I am interested in
the role these water-soluble acids might play in the reaction and the
byproducts made.
Since they are not fatty
acids, they should not produce soap themselves, but won't lye + vinegar
(acetic acid) produce sodium acetate and water?
Should I try to
neutralize the vinegar before drying the oil? Should I go to the
trouble of washing the oil and allowing it to settle for a few weeks before
drying it?
It is good oil and there
is a lot of it. Washed w. water, settled overnight, then dried, it
titrates at 1.9g/L .
Thanks
again,
Tom
----- Original Message -----
Sent: Friday, February 17, 2006 11:58
AM
Subject: Re: [Biofuel] Vinegar in
WVO
Hi Tom,
Some restaurants will use a
vinegar rinse after cleaning their fryer equipment. The intent is to
extend the useful oil lifespan by neutralizing any bases (from the soaps)
that may remain after cleaning. They should do a final water rise but
many do not. This could be the source of your acid.
Doug Turner
----- Original Message -----
Sent: Friday, February 17, 2006 8:56
AM
Subject: [Biofuel] Vinegar in
WVO
Good day to all,
I have
a new source of WVO. It is very clear and light in color. I did a
titration w/o drying it. I was surprised to find that it required 3.2ml of
.1% lye to neutralize each ml of oil.
We heated a sample of the oil and
some water fell out. The dry oil titrated at 2.6ml of the lye
solution. I shake-washed some of the oil in water and then dried the oil
.... titration required only 2.3ml of the lye
solution. The wash water was ever so
slightly acid. There seems to be water soluble
acid(s) in this oil.
While heating the
oil, a friend commented on the smell. My wife came home and asked if we
were using vinegar.
Here's the questions:
1. Do restaurants either
fry foods with vinegar in/on them?
Do acids from frying cheeses (mozarella
sticks) leach into the oil? Do restaurants clean their grills/friers
w. vinegar?
2. Am I correct in
assuming that these mysterious water-soluble acids will be
neutralized by the lye and will not contribute to soap
formation?
Thanks for listening,
Tom
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