Canola and cottonseed oils were used in frying eggplant, potato and squash at 180 oC in the presence of air for a total period of 12 hours at 2 hours per day. Changes in some physical and chemical characteristics as well as fatty acid composition were determined. The results showed a gradual increase in peroxide value (P.V.) in all oil ... Read more

This study is the second in a series of experiments that describe the chemical, physical and thermal properties of archaeological limestone affected by salt and saline water in Egypt. This research aims to study the aggressive physical effects of different types of salts dominated in saline water and their different mechanisms on the acceleration of weathering processes that affect Egyptian ... Read more