Cooking oil is one of the basic needs community to meet their daily needs, especially as a source fat. Based on Food and Agriculture Organization (FAO) in 2015 consumption vegetable food material reached 19 kg/capita. The results survey conducted by Indonesian Vegetable Oil Industry Association (GIMNI) 2017 proved that producers consumers cooking 8.144 million tons. Waste derived from plants su...

Gas cooking is a significant source of airborne particles indoors. In order to assess health risk due to exposure from indoor particulate air pollution and to identify effective control strategies, data on size-differentiated aerosol particles released from different cooking methods are critically needed. In this study, controlled experiments were carried out in a domestic kitchen using a scann...

Zeolite as a catalyst can increase its activity by carrying out physical and chemical activation processes. Physical be activated reducing the size of zeolite through grinding sieving methods, from process it surface area zeolite. In this study, was chemically acid method immersing natural with HCl HF. The oxide compound in characterized using XRF. used to reduce free fatty levels variations ad...

Thirty patients of epidemic dropsy from seven families scattered in different areas of East Delhi and UP were studied. The age group of the affected individuals varied from 2 years to 55 years. Argemone oil contamination was found in mustard oil used for cooking. Sanguinarine was detected in all suspected oil samples. Pitting edema of legs was the most consistent feature present in all cases. O...