RHEOLOGICAL PROPERTIES OF NEEM BIODIESEL AND BIODIESEL/PETRODISEL BLEND

  • Type: Project
  • Department: Chemical Engineering
  • Project ID: CNG0437
  • Access Fee: ₦5,000 ($14)
  • Pages: 86 Pages
  • Format: Microsoft Word
  • Views: 475
  • Report This work

For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853


ABSTRACT
Effect of temperature on viscosity and density changes on neem biodiesel and neem biodiesel-blend has been investigated.  Neem oil was sourced from neem (Azadirachta indica) seed, which was extracted using soxhlet apparatus and was converted to biodiesel using transterification method. The fuel properties of the resultant biodiesel such as viscosity, density, cetane number, cloud and pour points, flash point, were measured. At varying temperature range of 25-100OC, changes in viscosity and density were evaluated for petrodiesel, neem biodiesel and biodiesel blend of B20 – B100. The results of the petrodiesel sample were used as a control. It was observed that at 25oC the viscosity of the blended oil were 3.8mm2/s for B20, and 6.1mm2/s for B100 while at 100OC, the viscosity of the blended oil were 0.6mm2/s for B20  and 2.1mm2/s for B100. The density of the blended oil at 25oC for B20 were 855kg/m2 and 849kg/m3 for B100 at 100oC. From the result obtained, it shows that as the temperature increases, the viscosity and density of the blended oil decreases at the same rate with that of petrodiesel sample. Therefore, the viscosity of the B80 of the blended oil is similar to that of petrodiesel. The result indicates that neem oil is a potential feedstock for biodiesel production.   



TABLE OF CONTENTS
Title page         =    =    =    =    =    =    =    =    i
Certification Page     =    =    =    =    =    =    =    ii
Dedication         =    =    =    =    =    =    =    iii
Acknowledgement         =    =    =    =    =    =    iv
Abstract         =    =    =    =    =    =    =    =    v

CHAPTER ONE
1.0    Introduction    =    =    =    =    =    =    =    1
1.1    Background of the Study         =    =    =    =    3
1.2    Scope and Objectives    =    =    =    =    =    7
1.3    Research Aim         =    =    =    =    =    =    7
1.4    Significance of the Research    =    =    =    =    7
1.5    Research Background    =    =    =    =    =    8
CHAPTER TWO
2.0    Literature Review    =    =    =    =    =    =    9
2.1    Historical Development of Biodiesel      =    =    =    9
2.2    Methods of Producing Biodiesel        =    =    =    10
2.2.1    Pyrolysis    =    =    =    =    =    =    =    =    10
2.2.2    Micro-Emulsification        =    =    =    =    =    12
2.2.3     Transesterification        =    =    =    =    =    13
2.3    Getting to Know Neem        =    =    =    =    16
2.4    Main Factors Affecting The Transesterification Reaction    18
2.4.1 Molar Ratio of Methanol to Oil    =    =    =    =    18
2.4.2     Temperature and Reaction Time    =    =    =    19
2.4.3 Mixing Condition    =    =    =    =    =    =    20
2.4.4    Free Fatty Acid and Moisture    =    =    =    =    20
2.4.5    Catalyst Concentration    =    =    =    =    =    21
2.4.6    Catalyst Options    =    =    =    =    =    =    21
2.5    Sponification in Biodiesel Production    =    =    24
2.6    Properties of Bioidiesel Fuels    =    =    =    =    24
2.7    Physical Properties of Biodiesel Fuels    =    =    25
2.8    Higher Combustion Efficiency of Biodiesel fuel     =    30
2.9    Water Content in Biodiesel    =    =    =    =    31
2.10    Advantage of Biodiesels        =    =    =    =    31
2.10.1 Availability and Renewability of Biodiesel    =    31
2.10.2 Lower Emissions of Biodiesel        =    =    =    32
2.11    Disadvantages of Biodiesel as Diesel Fuel        =    34
2.12    Thermal Degradation of Fatty Acids During    
Biodiesel Production        =    =    =    =    =    36
2.13    The Biodiesel Economy    =    =    =    =    =    36

CHAPTER THREE
3.1 Materials and Method     =    =    =    =    =    40
3.1.2     Soxhlet Extractor         =    =    =    =    =    41
3.1.3     Water Bath     =    =    =    =    =    =    =    42
3.1.4     Blender     =    =    =    =    =    =    =    =    42
 3.1.5 Separating Funnel    =    =    =    =    =    =    42
3.1.6     Magnetic Stirrer Hot Plate     =    =    =    =    42
3.1.7     Electronic Weighing Balance    =    =    =    =    43
3.1.8      Thermometer        =    =    =    =    =    =    43
3.1.9      Titration Set-Up    =    =    =    =    =    =    43
3.1.10 Conical Flask, Beaker, Round-Bottomed Flasks     43
3.1.11  Refractometer    =    =    =    =    =    =    43
3.1.12  Viscometer     =    =    =    =    =    =    =    43
3.1.13  Specific Gravity Bottle     =    =    =    =    =    44
3.2 Pre-Processing Procedure For The Neem Seed Oil
 Production.    =    =    =    =    =    =    =    44
3.2.1 Oil Extraction Procedure    =    =    =    =    =    44
3.2.2  Degumming    =    =    =    =    =    =    =    45
3.2.3  Neutralization        =    =    =    =    =    =    46
3.2.4  Dehydration    =    =    =    =    =    =    =    46
3.3     Determination of Physico-Chemical Properties on
Neem Oil    =    =    =    =    =    =    =    47
3.3.1 Determination of Acid Value     =    =    =    47
3.3.2     Determination of Saponification Value    =    48
3.3.3  Determination of Specific Gravity         =    =    49
 3.3.4 Determination of Iodine Value        =    =    49
3.3.5  Determination of Peroxide Value     =    =    50
3.3.6  Determination of Kinematic Viscosity     =    51
3.3.6  Determination of Pour Point     =    =    =    52
3.3.7 Determination of Flash Point    =    =    53
3.3.8 Determination of The Fire Point     =    =    53
3.3.8 Determination of Cloud Point     =    =    =    53
3.4     Biodiesel Production     =    =    =    =    54
3.5     Determination of Fuel Properties of Neem
Biodiesel    =    =    =    =    =    =    =    55
3.5.1 Determination of Kinematic Viscousity     =    56
3.5.2 Determination of Pour Point     =    =    =    57
3.5.3 Determination of Flash Point        =    =    57
3.5.4 Determination of the Fire Point     =    =    58
3.5.5 Determination of Cloud Point     =    =    =    58
3.6     Rheological Properties Study    =    =    =    59

CHAPTER FOUR
4.0     Results and Discussions    =    =    =    =    =    60
4.1     Results    =    =    =    =    =    =    =    =    60
4.2     Biodiesel Prosperities     =    =    =    =    =    66
4.3    Rheological Studies on the Biodiesel/Petrodiesel
Blends    =    =    =    =    =    =    =    =    66

CHAPTER FIVE
Conclusions and Recommendations    =    =    =    =    71
Recommendations    =    =    =    =    =    =    =    72
References            =    =    =    =    =    =    73
Appendices    =    =    =    =    =    =    =    =    75












RHEOLOGICAL PROPERTIES OF NEEM BIODIESEL AND BIODIESEL/PETRODISEL BLEND
For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853

Share This
  • Type: Project
  • Department: Chemical Engineering
  • Project ID: CNG0437
  • Access Fee: ₦5,000 ($14)
  • Pages: 86 Pages
  • Format: Microsoft Word
  • Views: 475
Payment Instruction
Bank payment for Nigerians, Make a payment of ₦ 5,000 to

Bank GTBANK
gtbank
Account Name Obiaks Business Venture
Account Number 0211074565

Bitcoin: Make a payment of 0.0005 to

Bitcoin(Btc)

btc wallet
Copy to clipboard Copy text

500
Leave a comment...

    Details

    Type Project
    Department Chemical Engineering
    Project ID CNG0437
    Fee ₦5,000 ($14)
    No of Pages 86 Pages
    Format Microsoft Word

    Related Works

    ABSTRACT Effect of temperature on viscosity and density changes on neem biodiesel and neem biodiesel-blend has been investigated.  Neem oil was sourced from neem (Azadirachta indica) seed, which was extracted using soxhlet apparatus and was converted to biodiesel using transterification method. The fuel properties of the resultant biodiesel such... Continue Reading
    This study evaluated the thermo-physical and rheological properties of Ogi produced from varieties of sorghum with different soaking period (12, 24 and 36 hrs.). Sorghum grain steeped for 12, 24 and 36 hrs. was processed into Ogi making use of the traditional method and subsequently dried at 55oC. The Ogi powder obtained was analyzed for... Continue Reading
    This study evaluated the thermo-physical and rheological properties of Ogi produced from varieties of sorghum with different soaking period (12, 24 and 36 hrs.). Sorghum grain steeped for 12, 24 and 36 hrs. was processed into Ogi making use of the traditional method and subsequently dried at 55oC. The Ogi powder obtained was analyzed for... Continue Reading
    TABLE OF CONTENTS Cover Page        -        -        -        -        -        -        -        - Title Page  -        -        -        -        -        -        -        -        - Certification        -       ... Continue Reading
    ABSTRACT Biomass, particularly agricultural residues seem to be one of the most promising energy resources for developing countries (Patomsok, 2008). Rural households and minority of urban dwellers depend solely on fuel woods (charcoal, firewood and sawdust) as their primary sources of energy for the past decades (Onuegbu, 2010). Of all the... Continue Reading
    ABSTRACT Biomass, particularly agricultural residues seem to be one of the most promising energy resources for developing countries (Patomsok, 2008). Rural households and minority of urban dwellers depend solely on fuel woods (charcoal, firewood and sawdust) as their primary sources of energy for the past decades (Onuegbu, 2010). Of all the... Continue Reading
    CHAPTER ONE 1.0 INTRODUCTION 1.1 Background of the study Biomass, particularly agricultural residues seem to be one of the most promising energy resources for developing countries (Patomsok, 2008). Rural households and minority of urban dwellers depend solely on fuel woods (charcoal, firewood and sawdust) as their primary sources of energy for the... Continue Reading
    ABSTRACT Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends.  The flour blends comprised of wheat (WT) 1005, Banbaranut (BG) 100%, WBZO 70% wheat and 30% Bambaradnut, WB20 80% wheat and 20% Bambara and WBSO, 50% wheat and 50% Bambara. The blends was... Continue Reading
    ABSTRACT Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends. The flour blends comprised of wheat (WT) 1005, Banbaranut (BG) 100%, WBZO 70% wheat and 30% Bambaradnut,... Continue Reading
    ABSTRACT Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends. The flour blends comprised of wheat (WT) 1005, Banbaranut (BG) 100%, WBZO 70% wheat and 30% Bambaradnut, WB20 80% wheat and 20% Bambara and WBSO, 50% wheat and 50% Bambara. The blends was... Continue Reading
    Call Us
    whatsappWhatsApp Us