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Biodiesel | Scope Oils, Cooking, Vegetable, Recycled ITEMSTANDARD Free fatty acids 3 % Max M.I.U(Moisture and Impurities)0.1 % max Saponification value: 18185-1955-195 Iodine value 120 Titre C (melting point)13.75 'C Specific Gravity 25'C0.915 Density (kg/m3)920 Flashpoint by P.-M. (Degree C)220 Calorific Value (kj/kg)36,000 Kinematic Viscosity (40 deg.C)(mm2/s) Carbon Residue (mass-%)0.4 Sulphur Content (mg/kg)18 Contamination (mg/kg)24 Acid Value (mg KOH)/g)7.0 Oxidation Stability (110 deg.C)(h)5.0 (min) Phosphorus Content (mg/kg)15 Ash Content (mass %)0.01
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Urad dal is also known as Split black lentils and Black gram dal. Split urad dal retains the skin and also has a strong flavour. Skinned and split urad dal is creamy white and somewhat bland. When boiled, the dal has an unusual mucilaginous texture.
Urad dal is a good source of proteins, carbohydrates, lipids, iron, and calcium. In addition, whole urad has dietary fibre, whereas urad dal (split urad) does not contain fibre. Among the phytochemicals, prominent phytochemicals present in urad dal are flavonoids and phenolic compounds.
The Masoor Dal lentils can be split or whole, and both types are used in Indian cuisine. The split and husked red lentils are called Dhuli Masoor Dal in Hindi. Split and husked lentils have an orange-pink color. However, the whole Masoor Dal with the husks have a dark brown color and thus called Brown Lentils.
Masoor dal (Lens culinaris), also called red lentil, is a staple food in every Indian household. It is widely cultivated in warm, tropical and temperate zones for its edible and nutritious seeds. In addition, it is an important source of protein for the vegetarian population in developing countries.
Moong Dal
Tuver Dal
Urad Dal
