so like i got this like you know this like box of bacon ends and pieces and like you know its like i cokked it down and add like more and more and then like measured it.
and like i came up with like exactly like 1 liter of like pure lard with like you know like 4 pounds.
so like i plan to crak it with extra koh(10grms) and 25% alky so like after like waaaay to long a high temp mix i will like have some sooooooo cool fuel and i will like totally post the results you know like........

anyone else get this fiugre? it might be a good reference point for the social engineers

skippy...>// petunia looks like fuel to me division.

Skip

Like I know what you're saying and like you seem like you're a good enough chap but like, you need to get out a little more and like expand your world view and like share your new found power so we can all like learn a lot so that our minds won't be so much like too valuable things to like uh, waste. Like, wow!

ok, so here's what i comeup with
i took about 950 ml of light oil* and heated it 140f.
then, i took 250ml of meth and put in 11 grams koh.
in the bottle they go and i mix for almost 10 min.
of the 1100ml, i put 1 liter in a bottle and let separate one hour. this is where it got cool. i got 300ml of clear amber glycerine and nice clear and thin ester(750ml) if put it in the fridge and no gelling. i put in the freezer and it solidified, but i dont have my temp gun. it did go back to a nice clear liquid and there is frost on the glass so maybe 35f is a cloud point?
so then i started water washing a few times, then dried and kept only the clearest stuff on top. i wound up with 500ml of clear and thin as water ester. it is doing fine in the fridge but i dont know what the gel point will be.
cooking the glycerine reduced it to 200ml.

*most important...i put the bacon in the crock pot and got quite a bit of oil at say around 200f. the left over soggy bacon i put in the frying pan and cooked hard and drained. the first oil did not really gel up at room temp while the hard cooked stuff did. i used the lighter oil... while this is no news at all, it means that there is only the mono and di glycerides melting off at lower temps. this explains why the render plant oil works better than restraunt oil-used-. at the plant, it is cooked down with steam and usually never gets hotter than 250f.

so we can deduct the following:
use of lard based oil is quite feasable if cooking temps are controlled or if oils are pulled off at lower temps before going on to higher ones for final cooking.
this would cost out at 60cents a gallon.
a mix of say 10grams koh and 200ml of meth along with oil temps of 140 with no less than a mix time of 1 hour would make a complete reaction. a settle time of 4 hours would be good too. about 25% of the volume of the glycerine would be methanol. and the glycerine stays liquid even at 60f. making it easy to move.
if deemed necessary, water washing reduces yeild down to about 50%.

now lets look at the economics of this old established oil..........
4 lbs of bacon give a liter of light oil and 750 ml of raw fuel.
4 lbs of pig gives 500ml of water washed spec fuel.
the front cost of 1 liter of light oil should be about 16 cents. to this add 7cents of meth and 2 cents of koh.
so we're looking at 25 cents a liter or close to $1 a gallon.
we should get back 15 cents on the gallon for the glycerine if sold to the same companies now buying oil.
it is fair to say that oink power costs 85 cents a gallon to make.
i challenge the pukes at ADM to make soy fuel for less than three times that!( oh yea, without a grant!)
it looks like the is 30 to 40 times more oink oil available than soy unless we stop eating....

it would be interesting to see the cost facotrs weighed in on making fuel from corn vs. feeding it to pigs and chickens and figuring out the profit per acre on this.
i also wonder if cold pressing the bacon would yeild even lighter oils?
it looks like pig power makes more sense than soy or canola, especially in places like the orient or even islands.

skip>....i stand all amazed/discovering the obvious/reinventing the wheel div.

nuetral or others
i surmise that i am pulling off only mono or di glycerides at lower temps. the tri goes at higher temps. am i wrong on this? is there some other compound that comes off at higher temps that makes for a hard fat?

this could open up a whole new venue on ester production. though i suspect our beloved buddies at griffith industries rendering(the guys who helped form the bio board that shut eberyone else out and stole several million in grants from the american people) already knew this.

i wonder if algea could be extracted along these lines?.........

Skip

I am sure you have correctly observed that lower temp rendering will produce an oil and a biodiesel with lower cloud point. And higher temp rendering of the remainder will produce a product with higher cloud point.

But the reason is not to do with the first product being mono and di glycerides.

The reason is that all fats and oils are made up of a variety of triglycerides which in turn are made up of a variety of fatty acids. The fatty acids vary in chain length and degree of unsaturation. Shorter chain length and higher degree of unsaturation make for lower temp freezing point.

When you do a render and restrict the temperature you will tend to release and separate out the lower temp freezing point triglycerides. These will make a good low temp biodiesel. Naturally when you raise the render temp you will get the rest which will be the higher temp triglycerides with more saturated long fatty acids.

The main factor determining freezing point is not chain length but degree of unsaturation. Pig fat is less saturated than beef and mutton fat. It therefore will have the potential to make a biodiesel more suited to the winter.

Also relevant when considering waste oil is the fact that much comes from partially hydrogentated oil. This is more saturated than the original oil and thus more appropriate for a summer biodiesel.

u r right. i talked with my dr. today and he explained the degrees of unsaturated fats and how they separated out.

interesting now, is there was a certain amount of dropout in my fuel. it was brown too.
the fuel is now crytal clear with no smell. it does not produce any smoke when a piece of paper is dipped into it and lit. it is also very thin, even when left in the fridge overnight.

one could produce this at a plant, have it spec ed and then go on to other oils. that is the way i understand it works. you do one test and thats it.

seems like this could be a real threat to the veggie oil industry. i will try to do the same with chicken fat. i have done chicken before but at higher temps.

thanx neu tral

skip.> ....tastes like chicken div.

I would like to know what the lower temprature was? and what kind of plant you were talking about? is it where they produce lard? bacon strips or what?