Pardon me, but this below is crap, is it not? It's the fatty acid portion that's saturated or unsaturated, not the glycerine portion. Or could this be the result of poor processing and an incomplete reaction?
Thanks! Keith >Just as important as the amount of FFA's is what the oil actually is >made from. If the oil is normally solid at room temp such as tallow, >the glycerine will go solid much quicker than glycerine from oil that >is normally liquid at room temp such as canola. > >Even if it is new oil in both cases. ------------------------ Yahoo! Groups Sponsor ---------------------~--> Sell a Home with Ease! http://us.click.yahoo.com/SrPZMC/kTmEAA/MVfIAA/9bTolB/TM ---------------------------------------------------------------------~-> Biofuels at Journey to Forever http://journeytoforever.org/biofuel.html Biofuel at WebConX http://www.webconx.dns2go.com/2000/biofuel/biofuel.htm List messages are archived at the Info-Archive at NNYTech: http://archive.nnytech.net/ To unsubscribe from this group, send an email to: [EMAIL PROTECTED] Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
