Latest revision as of 13:47, 9 January 2013

Infobox on Castor Oil
Example of Castor Oil
Facts
Origin	Brazil, India, Russia, U.S.
Stowage factor (in m³/t)	1,67/1,73 m³/t (drums) 0,945/0,65 m³/t (bulk)
Humidity / moisture	See text
Ventilation	-
Risk factors	See Bulk Oils and Fats

Castor Oil

Description

Castor oil is a vegetable oil obtained from the castor bean. Castor oil is a colorless to very pale yellow liquid with mild or no odor or taste. Its boiling point is 313°C and its density is 961 kg/m³. It is a triglyceride in which approximately 90% of fatty acid chains are ricinoleic acid. Oleic and linoleic acids are the other significant components.

The castor seed contains ricin, a toxic protein. Heating during the oil extraction process denatures and inactivates the protein. However, harvesting castor beans may be not without risk. Allergenic compounds found on the plant surface can cause permanent nerve damage, making the harvest of castor beans a human health risk. India, Brazil, and China are the major crop producers, and the workers suffer harmful side effects from working with these plants. These health issues, in addition to concerns about the toxic byproduct (ricin) from castor oil production, have encouraged the quest for alternative sources for hydroxy Fatty Acids. Alternatively, some researchers are trying to genetically modify the castor plant to prevent the synthesis of ricin.

The beans are cold pressed for the first grade of medicinal oil (<1% of FFA) and hot pressed for the common qualities, approx. 40% of the oil content of the bean being obtained (<2% FFA). Residual oil in the cake is obtained by solvent extraction.

The composition of castor oil makes it unique amongst the vegetable oils. The oil has a viscosity much higher than all other vegetable oils, and this makes it more difficult to pump than other vegetable oils. It has therefore been recommended that the temperature for loading and discharge should be 30-35°C. The unusual composition of the oil is also the cause of it having a higher density than other vegetable oils, this being approximately 960 kg/m³ at 25°C.

The oil is normally traded with a maximum Acid Value of 2 mg KOH/gm, equivalent to 1% free fatty acid.

Application

Castor oil is used as a lubricant, in the production of cosmetics and a range of chemicals and also in the production of various surface coatings. These applications make it important to avoid discolouration of the oil during handling.

Shipment / Storage

Castor oil is shipped in bulk, or in drums for small quantities. Castor oil is not liable to loss in weight or to deterioration through inherent vice. Proximity to boilers, combined with a long voyage, may result in an increase in the Free Fatty Acid (FFA) content.

Drums must be free of rust and well cleaned before filling. If water is left in drums, the quality will deteriorate, and if the proportion of water is high the oil will develop a smell similar to that of dirty water which has been stored for a long time. The quality of the oil must be examined by drawing samples from all drums for analysis. Rubbing a few drops of the oil between the palms of the hands, it gives at times a characteristic smell from which it may be possible to determine whether castor oil is in the process of deterioration, or in good condition.


Favorable travel temperature	15°C (12 - 25°C)
Solidification temperature	-10 - -18°C
Pumping temperature	30 - 35°C
Max. duration of storage	6 months

The quality of an oil is measured by the acid value, which however, should not be too high as this denotes an excessively high FFA content which causes the oil to turn sour. Discoloration may also occur.

Oils and fats spoil readily by becoming rancid which is promoted by light, atmospheric oxygen and moisture and leads to changes in odor and taste.

Risk Factors

See Bulk Oils and Fats

@@ Line 1: / Line 1: @@
-{{Infobox_Oils
+{{Infobox_Metals
-| image                               = CastorOil.jpg
+| image                               = Castor_Oil.jpg
-| origin                              = This Table shows only a selection of the most important countries of origin and should not be thought of as exhaustive.<ul><li>Europe</li><li>Africa: East Africa</li><li>Asia: India, China</li><li>America: Brazil</li><li>Australia</li></ul>
+| origin                              = Brazil, India, Russia, U.S.
-| density                             = <ul><li>0.950 - 0.968 cm<sup>3</sup></li><li>0.960 cm<sup>3</sup></li></ul>
+| stowage factor                      = <ul><li>1,67/1,73 m<sup>3</sup>/t (drums)</li><li>0,945/0,65 m<sup>3</sup>/t (bulk)
-| humidity and moisture               = Fats and fatty oils are insoluble in water. However, contact with water may give rise to soluble lower fatty acids and glycerol, which cause rancidity together with changes in color (yellow to brown), odor and taste as well as gelling and thickening. Castor oil spoils on contact with water. For this reason, the tanks must be absolutely dry after cleaning.
+| humidity and moisture               = See text
-| ventilation                         = Ventilation must not be carried out under any circumstances, as it would supply fresh oxygen to the cargo, which would promote oxidation processes and premature rancidity.<br>Although castor oil thickens when exposed to atmospheric oxygen, it does not form a skin at the surface
+| ventilation                         = -
-| self-heating                        = -
+| risk factors                        = See Bulk Oils and Fats
-| risk factors                        = The oil may ignite spontaneously in conjunction with sawdust or material residues.
 }}
 ==Description==
-"Oils" is a collective term for more or less viscous, generally organic-chemical liquids. Depending on their chemical composition, a distinction may be drawn between fatty, essential, mineral and silicone oils. Fatty oils include liquid, semisolid and solid products of vegetable and animal origin. They are also known as sweet oils.
+Castor oil  is a vegetable oil obtained from the castor bean.  Castor oil is a colorless to very pale yellow liquid with mild or no odor or taste. Its boiling point is 313°C and its density is 961 kg/m<sup>3</sup>. It is a triglyceride in which approximately 90% of fatty acid chains are ricinoleic acid. Oleic and linoleic [[acids]] are the other significant components.<br><br>
+The castor seed contains ricin, a toxic protein. Heating during the oil extraction process denatures and inactivates the protein. However, harvesting castor [[beans]] may be not without risk. Allergenic compounds found on the plant surface can cause permanent nerve damage, making the harvest of castor beans a human health risk. India, Brazil, and China are the major crop producers, and the workers suffer harmful side effects from working with these [[plants]]. These health issues, in addition to concerns about the toxic byproduct (ricin) from castor oil production, have encouraged the quest for alternative sources for hydroxy [[Fatty Acids]]. Alternatively, some researchers are trying to genetically modify the castor plant to prevent the synthesis of ricin.<br><br>
+The [[beans]] are cold pressed for the first grade of medicinal oil  (<1% of FFA) and hot pressed for the common qualities, approx. 40% of the oil content of the bean being obtained (<2% FFA). Residual oil in the cake is obtained by solvent extraction. <br><br>
+The composition of castor oil makes it unique amongst the vegetable oils. The oil has a viscosity much higher than all other vegetable oils, and this makes it more difficult to pump than other vegetable oils. It has therefore been recommended that the temperature for loading and discharge should be 30-35°C. The unusual composition of the oil is also the cause of it having a higher density than other vegetable oils, this being approximately 960 kg/m<sup>3</sup> at 25°C. <br><br>
+The oil is normally traded with a maximum Acid Value of 2 mg KOH/gm, equivalent to 1% free fatty acid.<br><br>
-Castor oil is of vegetable origin and is obtained from the [[seeds]] of the castor-oil plant by hot or cold pressing. Castor oil is not an edible oil but rather a high-quality lubricating oil. Castor oil is indigestible to humans.
+==Application==
+Castor oil is used as a lubricant, in the production of cosmetics and a range of [[chemicals]] and also in the production of various surface coatings. These applications make it important to avoid discolouration of the oil during handling. <br><br>
+==Shipment / Storage==
+Castor oil is shipped in bulk, or in drums for small quantities. Castor oil is not liable to loss in weight or to deterioration through inherent vice. Proximity to boilers, combined with a long voyage, may result in an increase in the Free Fatty Acid (FFA) content.<br><br>
+Drums must be free of rust and well cleaned before filling. If water is left in drums, the quality will deteriorate, and if the proportion of water is high the oil will develop a smell similar to that of dirty water which has been stored for a long time. The quality of the oil must be examined by drawing samples from all drums for analysis. Rubbing a few drops of the oil between the palms of the hands, it gives at times a characteristic smell from which it may be possible to determine whether castor oil is in the process of deterioration, or in good condition.
+{|
+|-
+|style="width:300px;"|
+|-
+| Favorable travel temperature
+| 15°C (12 - 25°C)
+|-
+| Solidification temperature
+| -10 - -18°C
+|-
+| Pumping temperature
+| 30 - 35°C
+|-
+| Max. duration of storage
+| 6 months
+|}
+The quality of an oil is measured by the acid value, which however, should not be too high as this denotes an excessively high FFA content which causes the oil to turn sour.
+Discoloration may also occur. <br><br>
+Oils and fats spoil readily by becoming rancid which is promoted by light, atmospheric oxygen and moisture and leads to changes in odor and taste. <br><br>
+==Risk Factors==
-Castor oil is a vegetable oil obtained from the castor bean (technically castor seed as the castor plant, Ricinus communis, is not a member of the bean family). Castor oil is a colorless to very pale yellow liquid with mild or no odour or taste. Its boiling point is 313 °C (595 °F) and its density is 961 kg/m3. It is a triglyceride in which approximately90% percent of fatty acid chains are ricinoleic acid. Oleic and linoleic [[acids]] are the other significant components.
+See [[Bulk Oils and Fats]]
-General	Used in medicine, in the manufacture of cosmetics, soaps and polyurethane coatings. Is exported in two grades:
-a)	Cold pressed for the first grade of medicinal oil, containing below 1% of free fatty acid.
-b)	Hot pressed commercial grade, containing not more than 2% free fatty acid.
-Shipped in bulk, or in drums for small quantities. Castor oil is not liable to loss in weight or to deterioration through inherent vice. Proximity to boilers, combined with a long voyage, may result in an increase in the free fatty acid content. Drums must be free of rust and well cleaned before filling. If water is left in drums, the quality will deteriorate, and if the proportion of water is high, the oil will develop a smell similar to that of dirty water which has been stored for a long time. The quality of the oil must be examined by drawing samples from all drums for analysis. Rubbing a few drops of the oil between the palms of the hand, it gives at times a characteristic smell from which it may be possible to determine whether castor oil is in the process of deterioration, or in good condition.
-The acid value of an oil may be used as a measure of quality. However, the acid value of the oil must not be too high, as this denotes an excessively high content of free [[fatty acids]], which causes the oil to turn sour. Discoloration may also occur. Castor oil should have an acid value of at most 1%.
-Oils and [[fats]] spoil by readily becoming rancid. Rancidity is promoted by light, atmospheric oxygen and moisture and leads to changes in odor and taste. Thus, the tanks and barrels must be filled as full as possible, taking into consideration the coefficient of cubic expansion (see Density), so that as little ullage space as possible is left above the cargo. Do not load rancid oil, since it does not meet quality requirements.
-Do not accept for loading castor oil contaminated by ferrous and rust particles or by seawater.
-Maximum duration of storage is as follows:
-Temperature 	Max. duration of storage
-- 25°C 	6 months
-Applications
-Castor oil is used as a lubricating oil, in medicine, in the chemical, [[leather]] and textile industries and in cosmetics.
-Shipment/storage
-Normally, the oil does not need to be heated, since its solidification point is relatively low. However, if temperatures should arise during the voyage which are in the solidification range, the following must be noted: to be able to pump the oil out of the tanks, it must be at the required pumping temperature. This is only possible, however, if the oil has been kept liquid during the voyage (above a minimum temperature). Loading, travel and pumping temperatures must be precisely complied with, since any change in consistency which occurs during transport may prove irreversible.
-If the oil solidifies in the tanks, it cannot be liquefied again even by forced heating. In the vicinity of the heating coils, the oil melts, scorches, discolors and becomes rancid.
-Pumping out may be difficult in cold weather. The oil may cool too rapidly in the long lines and solid deposits form on the outer walls, which cannot be pumped out and prevent the still liquid cargo from reaching the suction valve. This problem can be solved by appropriate heating or insulation of the lines.
-Where the oil is packaged in barrels, the latter have to be handled with appropriate care. Damaged barrels quickly [[lead]] to oil leakage and thus to loss of volume or to damage to other parts of the cargo.
-Density
-.950 - 0.968 cm3
-.960 cm3
-All [[fats]] and oils have a particular density (approx. 0.9 g/cm3). With a rise in temperature, however, density diminishes, thereby leading at the same time to an increase in volume. This behavior is described by the coefficient of cubic expansion and is known as thermal dilatation.
-The coefficient of cubic expansion amounts to: g = approx. 0.0007°C-1
-As a rule of thumb, oils may be expected to increase in volume by 1% of their total volume for each 14°C temperature increase.
-When filling the barrels or tanks, attention must however be paid to the expansion behavior of the cargo in the event of a rise in temperature (risk of bursting of barrels).
-In the case of liquid cargoes, it is important for the ullage space above the cargo to be as small as possible, so that only slight movement of the cargo is possible. Movement in liquid cargoes may have a negative effect on the stability of the means of transport (e.g. during cornering in the case of trucks and trains or when ships roll and pitch).
-Barrels have to be secured in such a way that they cannot slip in the hold or on the loading area and suffer damage.
-Temperature
-Castor oil has no particular requirements as to storage climate conditions.
-The solidification temperature is of considerable significance in the transport of fatty oils and fats. They must remain liquid during loading, during the voyage and during unloading. Chill haze (separation) begins if cooling causes the temperature of the oil to approach solidification point, the oil becoming ointment-like and finally solid, such that it is no longer pumpable.
-Separation and the associated change in consistency from liquid to solid occurs more readily upon cooling, the higher is the solidification point.
-The oils must only be heated by a few °C per day, otherwise the risk of rancidity and other negative changes arises.
-The following Table merely constitutes a rough estimate of appropriate temperature ranges. Temperatures may deviate from these values, depending on the particular transport conditions.
-Designation 	                                                                Temperature range
-Travel temperature (favorable temperature range) 	15°C (12 - 25°C)
-Solidification temperature 	                                               -10 - -18°C
-Pumping temperature 	                                                30 - 35°C
-Under normal transport conditions, castor oil is liquid and therefore need not be heated. However, if extremely low temperatures should arise during the voyage which are in the solidification range, the oil has to be heated to prevent losses in quality and to achieve pumpability.
-The travel temperature must be complied with as far as possible during transport, to minimize oxidation processes.
-Humidity/Moisture
-Fats and fatty oils are insoluble in water. However, contact with water may give rise to soluble lower fatty [[acids]] and glycerol, which cause rancidity together with changes in color (yellow to brown), odor and taste as well as gelling and thickening. Castor oil spoils on contact with water. For this reason, the tanks must be absolutely dry after cleaning.
-[[Ventilation]]
-Ventilation must not be carried out under any circumstances, as it would supply fresh oxygen to the cargo, which would promote oxidation processes and premature rancidity.
-Although castor oil thickens when exposed to atmospheric oxygen, it does not form a skin at the surface.
-Biotic activity
-Castor oil displays 3rd order biotic activity.
-It belongs to the class of goods in which respiration processes are suspended, but in which biochemical, microbial and other decomposition processes still proceed.
-Care of the cargo during the voyage must be aimed at keeping decomposition processes to a low level.
-Gases
-Before anybody enters an empty tank, it must be ventilated and a gas measurement carried out. Oxidation processes may [[lead]] to a life-threatening shortage of O2.
-Risk factors
-Self-heating / Spontaneous combustion
-The oil may ignite spontaneously in conjunction with sawdust or material residues.
-Odor
-Active behavior 	Castor oil releases an unpleasant odor. Contaminated oil smells like stale water.
-Passive behavior 	Tanks and barrels must always be odor-free, since there is a risk that quality will be diminished in particular where the previous cargo had a strong odor.
-Contamination
-Active behavior 	Leaking oil leads to massive contamination and may make whole cargoes unusable.
-Of considerable significance with regard to tank cleaning is the iodine value, which is a measure of how strong a tendency the oil has to oxidation and thus to drying. Drying is particularly detrimental to tank cleaning, as the oil/fat sticks to the walls and can be removed only with difficulty. On the basis of drying capacity, oils are divided into nondrying, semidrying and drying oils.
-With an iodine value of 81 - 100, castor oil is a nondrying oil, which means that it does not dry significantly on contact with atmospheric oxygen and the tanks are easily cleaned.
-Passive behavior 	Castor oil is sensitive to contamination by ferrous and rust particles and water (especially seawater).
-The tanks or barrels must be clean and in a thoroughly hygienic condition before filling.
-Mechanical influences
-In the case of transport in barrels, extreme mechanical stresses, such as dropping, tipping over or bumping, may lead to breakage of the barrels and thus to leakage.
-Toxicity / Hazards to health
-Before anybody enters a tank, it must be ventilated and a gas measurement carried out. Oxidation processes may lead to a life-threatening shortage of O2.
-Shrinkage/Shortage
-Where this oil is packaged in barrels, weight loss from leakage is always to be expected.
-Losses of up to 0.3% due to adhesion of the cargo to the tank walls may be deemed normal.
-Note:
-(Source including Transport Information Service of the GDV)
 [[Category:Oil and chemicals]]
 [[Category:Products]]

Difference between revisions of "Castor Oil"

Latest revision as of 13:47, 9 January 2013

Castor Oil

Contents

Description

Application

Shipment / Storage

Risk Factors

Categories

Products A-Z

Difference between revisions of "Castor Oil"

Latest revision as of 13:47, 9 January 2013

Castor Oil

Contents

Description

Application

Shipment / Storage

Risk Factors