INTRODUCTION
It is so hard to save money when things are always put into waste. One example is the used oil from where we fry meat, eggs and other dishes. Although it is still usable, many choose to throw it as it is already dirty. But we also have to consider that the prices of staples are increasing and then there is that additional budget for oil. As a result, it would cost too much.And this used oil when thrown could also harm the environment. As a response the researcher thought of something that could return the oil to its original look- clear and clean. ou can save the environment while saving your own money. !his involves purifying it with ginger which has proteases namely camphene, p-cineole, alpha-terpineol, "ingiberene and pentadecanoic acid that absorbs the odor and taste of the food that were cooked on it. Boiling and and #lte #lteri ring ng using using the the strai straine nerr or pape paperr towe towell are are also also engag engaged ed in this this pro$ect. Statement of the problem
%ill ill the the proc proced edur ures es &dec &decant antati ation on,, #lte #lteri ring, ng, boil boilin ing g and addi adding ng ging ginger er'' successfully get the food particles, odor, and taste of the used oil( Is it comparable to the commercially commercially available oil( Signicance of the Study
!o !o save your money, conserve and care care for the environment. Purpose of the Study
!he purpose of this study is to help parents or household mothers save money by purifying the used oil applying the processes such as #ltering, boiling, and adding ginger to it that it may look new and clear again, ready for frying. Scope and imitation imitation
)
Avoid things made of plastic as this involves heating to avoid #re to spread to it and make sure that none of your materials are wet. It could be any amount of oil. !his should be done away from children. *onducted in the researcher+s house performed by only ) person. R!"I!# O$ R!%T!D IT!R%TUR!
Another investigatory pro$ect tackles about purifying oil with sedimentation method. !his investigatory pro$ect determines the possibility of purifying used cooking oil using sedimentation method. !he activated carbon was also used in the experiment to absorb some dissolved substances in the oil. !here were
three
dierent
setups
used
in
this
study
namely
etup
)
&sedimentation was done once' etup / &sedimentation was done twice' and etup 0 &sedimentation was done thrice'.!he puri#ed oil was compared to commercial oil in terms of color, odor, and clearness using acceptability test. 1iscosity test was also done in the laboratory.!he means of the samples were compared and revealed that puri#ed oil had no signi#cant dierence to commercial cooking oil in terms of color2clearness and odor as the result of the acceptability test. !herefore, sedimentation is a possible method of purifying used cooking oil. &inger Po'er (y %rthur Ne'man) *+,-+./
Another related literature tackles about the other uses of one of the materials2 ingredients used in this research, ginger. !his study shows the ability of ginger aside from adding 3avor to food , it is an antioxidant. 4inger &5ingibero6cinale7osc.' belongs to the family 5ingiberaceae. It originated in outh-8ast Asia and then used in many countries as a spice and condiment to add 3avor to food. Besides this, the rhi"ome of ginger has also been used in traditional herbal medicine. !he health-promoting perspective of ginger is attributed to its rich phytochemistry. 9olad et al. grouped fresh ginger into /
two wide range categories, i.e. volatiles and non-volatiles. 1olatiles include ses:uiterpene and monoterpenoid hydrocarbons providing the distinct aroma and taste of ginger. On the contrary, non-volatile pungent compounds include gingerols, shogaols, paradols, and "ingerone. 4inger has staring potential for treating a number of ailments including degenerative &indigestion,
disorders
&arthritis
constipation
and
and
rheumatism',
ulcer',
digestive
cardiovascular
health
disorders
&atherosclerosis and hypertension', vomiting, diabetes mellitus, and cancer. It also has anti-in3ammatory and anti-oxidative properties for controlling the process of aging. ;urthermore, it has antimicrobial potential as well which can help in treating infectious diseases. 4eneration of free radicals or reactive oxygen species &7O' during metabolism beyond the antioxidant capacity of a biological system results in oxidative stress,which plays an essential role in heart diseases, neurodegenerative diseases, cancer, and in the aging process.!he bioactive molecules of ginger like gingerols have shown antioxidant activity in various modules. In3ammatory disorders such as gastritis, esophagitis, and hepatitis, which are caused not only by infectious agents such as viruses, bacteria, and parasites but also by physical and chemical agents like heat, acid, cigarette smoke, and foreign bodies, are recogni"ed as risk factors for human cancer. 4inger consumption before exercise might reduce naturally occurring :uadriceps muscle pain during moderate-intensity cycling exercise. !his eect may be due to anti-in3ammatory eect of ginger and further investigation need to prove it in human. !his study aimed to review the current evidence on ginger eects as an antiin3ammatory and anti-oxidative
!0periment1 Purication of used coo2ing oil for reuse3 0
4 4
%nother method used to clean the used coo2ing oil 5ar2 $urgernur) September ,/) 6.,.
8dited on un 9an-0<-)) )/=<> ?@ by enninmi &an article from the internet about another way to clean the used cooking oil' In the article written by the mentioned person. !here was someone who did a kitchen experiment and posted in the net for people to get something to use when they cannot aord to buy again and waste oil. It was stated that after she have deep fried some calamari and #sh, along with some ;rench fries which is something she does rarely, may be a couple of times a year. !he calamari were done in seasoned 3our, the #sh were done in batter, while the fries, she admitted, were commercially made fro"en shoestrings &only because I had an Ore-Ida coupon and it was double coupon days at a local store, so they were almost free' he got to thinking about all of the used cooking oil. eemed like a shame to completely waste it. o, doing a little online search, this person came upon a method to purify it for reuse.hehad about / )2/ cups of used canola oil, which had gotten fairly brown by the time she was done doing several batches of deep fried foods, and especially dark after doing the calamari, as the 3our comes o when it cooks and burns a bit. !hese were the procedures she used to purify the oil )' !he solid residue was strained out of the oil. I; the oil was cooked with a lot of #ne particles or starch, like 3our-coated foods or raw, starchy potatoes, letting the oil sits for a while to allow the #ne particles to settle out, and then pour o the oil.
/' %hen the solids and particulates were removed, an amount of water e:ual to the volume of oil was poured into a large pot or kettle with deep sides. Oil was then poured. About )2/ teaspoon of salt per :uart of total li:uid to the pot was added.
0' !he oil and water mixture were brought to the boil, and then it was boiled hard for about > to )< minutes. !he darker, more scorched, and2or more strongly 3avored the oil, the longer mixture should be boiled. A reminder from the writer =B8 187 *A78;CD EO! !O BOID I! O187 O7 !O ADDO% ADD O; !F8 %A!87 !O BOID A%A &it shouldnGt boil away in $ust a few minutes, unless youGre doing a small volume'.
' It was removed from the heat, and was set aside to settle out. It took about )< to 0< minutes for the oil to completely separate and come to the top.
>' !he oil2water mixture carefully poured into a fat separator cup. !he water portion was poured o completely as possible and was discarded.
H' !he oil portion was put back into the deep pot or kettle. Over medium heat, the oil was brought to the boil &which for oil is hotter, obviously, than for water. Feat was reduced until it was boiling and popping a bit, but slowly. !he goal here was to evaporate all of the retained water. %hen the oil became very clear looking and no longer made AE sound &no popping or si""ling sounds', had no more bubbles rising, and no more steam came to the top, then itGs done.
>
' !he oil was allowed to cool in a bottle or in an airtight container for reuse.
OJ --- the results. It was interesting. !he resulting volume of oil she got was very close to the original amount of used frying oil she started with, so she didnGt lose much in the process. !he color lightened visibly, and :uite a bit, but itGs still darker than what she started with &canola oil, very light in color'. !he 3avor is tolerable, but it still retains $ust a bit of #shiness. It isnGt too KburntK tasting. he thought it would be #ne to use for cooking another batch of seafood and maybe the fries or hushpuppies to go with it, but she wouldnGt want to use it for something like fried doughnuts. Eow, as to the safety of this method. %ell, some carcinogens form, apparently, whenever foods are fried or browned. Eot being either a health professional or a food professional, she wouldnGt want to make $udgments either way -- like anything, done in limited amounts, would probably be OJ.
As far as the kitchen safety of this goes, well, anytime you use hot oil, you do need to be careful of the dangers of splatters, burns, spills, and kitchen #res. o, if anyone tries this, be careful.
As far as the economics of this, it takes a bit of electricity &or gas, if thatGs what you use', but she couldn+t imagine that it would cost as much as the price of the oil involved, since oil and other staples are going up, up, up.
These are 7uestions the researcher found that relates to the topic and another method of reusing the oil is used in this study3 H
!here was one :uestion, someone asked that she had some oil that was kept in the refrigerator for L months and was only used once. he asked if she can still use it for frying. 4
The 7uestion 'as from Barbara Leonard (4/19/01)
Another person asked for an advice. !hey had been using canola and vegetable oil in their house for cooking and are disabled for having a very small budget and would appreciate any advice about cleaning the oil for re-use, hoping to remove the sediment, discoloration and odor. -from Mike and Brenda (11/05/06)
%ns'ered by the 'riter Rebecca Scudder
?ersonally, the writer stated that she never reuse cooking oils. he also advised that the ofoods we cook the oils in will cause the oils to go rancid faster. A recent study found that a toxin called -hydroxy-trans-/-nonenal &FE8' forms when such oils as canola, corn, soybean and sun3ower oils are reheated. *onsumption of foods containing FE8 from cooking oils has been associated with increased risks of cardiovascular disease, stroke, ?arkinsonG( s disease, Al"heimerGs disease, FuntingtonGs disease, various liver disorders, and cancer. Once absorbed in the body, FE8 reacts with EA, 7EA and proteins aecting basic cellular processes.
That being said1
7eusing cooking oil has been done for ages. !here really isnGt a problem, if done properly. !he greatest ha"ard is allowing the fat to become rancid &spoiled' and deteriorated to the point it produces undesirable 3avors and odors. Besides ruining what would have been a perfectly good meal, rancid oils also contain free radicals that are potentially carcinogenic. 7ancid oil has fewer antioxidants but is not poisonous.
8o' to Purify and $ilter Coo2ing Oil for Reuse9
written by= idharth!hakurMedited by= 7ebecca cudderMupdated= 020)2/<)) Fow to purify and reuse cooking oil( If that+s the :uestion on your mind, then here+s the answer to your :uestion. !here+s a lot of cooking oil that goes into frying, and for most of us it+s a pain to discard the fryer oil after using it $ust once. !hankfully, there+s an easy way to purify and reuse cooking oil. But before the writer talked more about how to reuse cooking oil, here are some tips she gave on how to prevent vegetable cooking oil from deteriorating with every use. 8o' to 5a2e $ryer Oil ast onger9
!here are some easy precautions that can keep your frying oil in good condition, so that it can be #ltered and reused again and again. ) st advice she gave was to never let the cooking oil heat up to temperatures &<< degrees ;ahrenheit or above for most cooking oils' where it starts smoking. Because burnt oil is di6cult to purify and there+s no way to get rid of the burnt smell. Also, burnt cooking oil isn+t recommended from the health point L
of view, which will leave you with $ust one option and that is to discard it. /nd was that
fryer oil must be #ltered and
puri#ed after every two or three uses but it mustn+t let it sit in the fryer for days before thinking about purifying it. 0rd and the last was that when frying foods dipped in batter, the excess batter should be wiped o before putting the foods into the fryer. !he same rule goes for foods rolled in bread crumbs.
8o' to e0tend the lifespan of your coo2ing oil9 People 'ere as2ing ho' many times they could reuse a coo2ing oil3
ep /H, /<)0 >=0
news, then more good news again, in that order.4ood Eews B= ItGs easy to tell when people need to replace the cooking oil,as said by the writer of this article and more importantly, there are some great steps to take to increase the useful lifespan of the cooking oilROilseven those that have been used a few timesshould all be kept in tightly sealed containers in a cool, dark place.
8o' to Clean Oil 4
%nother article 'ritten by Niel Shatur) *+:+6.,,
!hree %ays to Increase the Difespan of our *ooking Oil A !hermometer was usedR Overheating oil is a :uick and easy way to get it to break down into unusable form. At the same time, under heating oil before adding food to it will increase the amount of time that food has to sit there, which in turn increases the amount of particulate matter that falls o of it, which again can decrease oil lifespan. !he writer gave an advice to work clean, to keep a #ne mesh strainer by the pot as we fry foods and use it to periodically clean up your oil by picking up and discarding any bits of batter or breading that may have fallen o to the food. !he writer also said to stick with Battered foods or Bare 1egetables. Battered foods will impart far fewer impurities to the oil than breaded or 3our-dredged foods. Bare foods like french fries or sweet potato fries even less. Fe also reminded that, even with all the tips he has given, there are a cra"y number of variables out there that can aect the cooking oil. !he best bet for knowing when to toss the oil and when to reuse it is our )<
own senses. Is it foamy( oes it smell rancid( itch it. Otherwise, as stated we should $ust strain, store, and youGre good to go for the next fry-up. 5!T8ODOO&;
5%T!RI%S %3
4inger trainer2 ?aper towel ?an A li:uid container PROC!DUR!S
). %ith decantation, the oil was allowed to sit for a while letting the bulk particles to settle down and then the oil was poured to another container with some of the big particles from food remained in the ) st $ar. /. !he oil was #ltered with strainer or a paper towel to remove any particles of food. 0. It was heated until it boiled and the sliced ginger was added unto it. . !he heat was turned o after /- minutes and then waited until it cooled down. >. After that, it was stored in a container looking the same as the commercial one.
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R!SUTS %ND DISCUSSION
(!$OR!
!here were processes used by the researcher, #rst was decantation where the cbulk particles were #rst allowed to settle down and the the oil was transferred to another container, /nd was #ltration where coarse particles were gotten with paper towel or you can use the strainer. econd was boiling which was to heat it and kill any bacteria that lived in the used oil. imultaneous to it was the application of the power of the ginger in removing the odor of the stinky used oil and the taste from the foods dipped or cooked in it. As shown in the researcher+s chart, you can see the appearance of the oil before the experiment done by the researcher. Before doing the processes, it looked so dirty that you would to throw it but after applying the procedures, it seemed clean and ready to be used again. By this you can now save
)/
yourself from spending too much for cooking oil and protect the environment.
SU55%R; %ND CONCUSION
%ith the constant increase of the products+ prices in the market, it would be so much for household mothers who try to budget the money of the family. And as much as possible, they have to reuse things $ust to save. !his pro$ectS 4inger to ?urify OilS is good for saving money and also to promote a healthy environment. Instead of throwing the dirty oil from your kitchen, it can now be usable with this research. !he 0 processes used by the researcher aimed to make the oil as clean as possible. ) st process was decantation where particles settled down followed by #ltration with the use of a paper towel and then boiling for /-0 minutes until there were bubble we can see, the last was adding ginger that got the odor and the taste from the food that were once cooked into it.
!herefore, after the result of the experiment and was observed by the researcher, the oil was clear again that you wouldn+t notice that it was once used. It went back to its original form-clean and clear. Also that odor of it was replaced with ginger as it got the stinky smell of the food fried in it. !op conclude, the processes used by the researcher did really clean the oil which made it as good and as clear as the commercial oil.
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(ibliography http=22www.ehow.com2howTL0H
http=22www.wikihow.com2;ilter-;ry-Oil-for-7euse http=22www.instructables.com2id2*ooking-oil-strainer-cheap-easy-andeective2 https=22answers.yahoo.com2:uestion2index(:idU/<><.aspx http=22www.fussfreerecipes.com2blog2how-to2how-to-reuse-cooking-oil2)0Q2 http=22homecookingrocks.com2remove-#shy-odor-and-taste-from-usedcooking-oil2 DNpe" 9.J., /<)0
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!hakur . edited by= cudder 7. , 020)2/<)), <8o' to Purify and $ilter Coo2ing Oil for Reuse9=
Eewman, A., >2)02
DNpe" 9.J., ep /H, /<)0 , <8o' to e0tend the lifespan of your coo2ing oil9= 8o' to Purify and $ilter Coo2ing Oil for Reuse9 Shatur N3) *+:+6.,,) <8o' to Clean Oil=
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