Preparation and properties of methyl esters of beef tallow
1996
Zheng, D.N. | Hanna, M.A.
Tallow methyl esters were prepared from edible beef tallow using the process of esterification. The presence of mono-, di- and triglycerides and free fatty acids were determined by thin-layer chromatography (TLC). Gas chromatography (GC) was used to determine the fatty acid compositions of raw beef tallow and its esters. Some important physical and fuel properties, including specific gravity, API gravity, melting point, cloud point, pour point, distillation properties, calculated cetane index (CCI) and energy content, were determined for tallow methyl esters and their blends with ethanol in different ratios ranging from 100:0 to 55:45% (v/v) of tallow methyl esters and ethanol. TLC analyses showed that methyl esters of beef tallow were free from impurities. The major constituents observed by GC were palmitic acid (16:0), stearic acid (18:0) and oleic acid (18:1). The melting point, cloud point, pour point, specific gravity and CCI decreased with increased ethanol content. The energy content of the methyl esters was 12% less than No.2 diesel fuel and it decreased with increases in ethanol content of the blends.
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