Current data on refinery products: LPG, mogas, naphtha, aviation fuel and Kerosene, gas/diesel oil, residual other total products, products. Countries covered: Canada, the United States, Japan, Australia, Belgium, France, Germany, Greece, Italy, Netherlands, Spain, Kingdom. Average production is thousand barrels per day. Updated a monthly basis. crude oil runs.

Abstract: This study presents the research results of effect that refining process has on porosity and mechanical properties of high pressure die castings made of AlSi12S alloy. The operation of refining was carried out in a melting furnace with the use of an FDU Mini Degasser. Mechanical properties (UTS, YS, Elongation, Brinell Hardness) were assessed on samples taken from high pressure die ca...

An integral component in the development of media-specific values for the ecological risk assessment of chemicals is the derivation of safe levels of exposure for wildlife. Although the derivation and subsequent application of these values can be used for screening purposes, there is a need to identify the threshold for effects when making remedial decisions during site-specific assessments. Me...

Indonesia is a country with large area of oil palm plantations, so there are many factories for the production cooking oil. Indonesian people use lot because processed food in mostly fried which causes used to be wasted. The purpose this study was determine resistivity on quality can useful field renewable energy and reduce environmental pollution due excessive waste cause damage aquatic ecosys...

The thesis is focussed on low consistency (LC) refining of mechanical pulp. The research included evaluations of energy efficiency, development of pulp properties, the influence of fibre concentration on LC refining and effects of rotor position in a two-zoned LC refiner. Trials were made in mill scale in a modern TMP line equipped with an MSD Impressafiner for chip pre-treatment, double disc (...

possibility of replacing whole soy flour for chocolate fat in chocolate production and its impact on textural, rheological and sensory properties of low fat chocolate was explored. for doing this, whole soy flour in 5 levels (0, 2,4,6,8 percent) and two refining times (105 and 135 minutes) was employed. results indicated that longer refining time gave rise to reduction in particles size and inc...