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The quality of the composition of the six filters edible oils in the state of Khartoum, Sudan
The quality of the composition of the Six Refine edible oils in the state of Khartoum, Sudan.
Murwan K. Sabah El-Kheir 1 and A. Abdelsalam Alamin 2
- Department Biochemistry, School of Biotechnology, Faculty of Science and
Technology of the University of Neelain, POBox 12702, Khartoum, Sudan. Email
Address: murwankh@yahoo.com
2 Department of Technology Chemistry, Faculty of Chemistry and Chemical Technology
Faculty of Science and Technology University Neelain AL
Abstract: This study aimed to evaluate the quality of composition of six refined edible oils (sesame, groundnut, cotton, sunflower, corn and olive oil) in Khartoum State, Sudan nutritionally. The physical parameters include relative viscosity, refractive index and specific gravity varied from 0.86 to 1.3, from 1.465 to 1.473 and 1.01-1.04, respectively. If, chemical parameters were: iodine, saponfication, acid and peroxide value of refined oil edible sesame, peanut, cotton, sunflower, corn and olive oil ranged from 79 to 147 mg / g, 86 to 197 mg / g, 0.2 – 7.0% and 2.0 – 17.0milleq.O2/kg, respectively. saturated fatty acids were palmitic and stearic acid, refined edible oils, sesame, peanut, cotton, sunflower, corn, olive oil were varied 7-22% and 3-5% respectively. While the unsaturated fatty acid includes oleic acid, linoleic acid and lionlenic refined edible oil sesame, groundnut, cotton, sunflower, corn, olive ranged from 19-70%, 10-68% and 1 to 2%, respectively.
Keywords:, edible oil and refined fatty acids.
1.0 Introduction
Vegetable fats and oils are substances derived from plants which consist of triglycerides, which represents an important component of fats and oils, but included a minor component of edible oils and fats mono and triglycerides, free fatty acids, phosphatides, sterols, fat-soluble vitamins, tocopherols, pigments, waxes and fatty alcohol.Normally, oils are liquid at room temperature, and fats are solid. A dense brittle fat is called wax. Although many parts of the plants can produce oils (Beare, 1983). In practice commercial real oil is mainly extracted from the seeds of oleaginous plants. vegetable fats and oils of triglyceride include not only edible, but also in fats and oils such as linseed oil processed tug oil and castor oil used in lubrication, paints, cosmetics, pharmaceuticals and other industrial purposes. Though considered as esters of glycerine and a mixture of different fatty acids, in fact these oils contain fatty acids Triglycerides also free. Fatty acids play an important role in the life and death of cardiac cells because they are essential fuels for activities mechanical and electrical heart (Beyers, 1986; of birch, and Brenner, 1989). Fats and oils are essential nutrients recognize advertisements, both in the human diet and animal. Nutritionally the sources, who are concentrated energy (9 calories per gram), provide essential fatty acids, which are the building blocks of hormones needed to regulate the body system, and are the vehicle for fat-soluble vitamins (A, D, E and K). Improve the food we eat to provide texture and feel in the mouth, flavor, and contributing to the feeling of fullness after eating. Fats and oils are functionally important in the preparation of many food products. They act as softening agents, provide aeration, their flavor and color, and provide a medium heat for cooking. Fats and oils are naturally present in many foods such as meats, dairy products, poultry, fish and nuts and prepared foods such as baked goods, margarines and dressings and sauces. The modern way of processing vegetable oil is by chemical extraction, using solvent extracts, which produces higher yields and is faster and less expensive. The most common solvent is petroleum – derived from hexane. Another way of processing vegetable oil is physical extraction, which does not use solvents. Is the traditional way by using different types of mechanical extraction (Ascherio, et al., 1994). This method is often used to produce the more traditional oils and is preferred by most consumers of healthy foods in the U.S. and Europe. Expeller – pressed extraction type and there are two types that are oil presses: Screw – press and ram – press. seed oil presses are commonly used in developing countries, between people to other extraction methods would be prohibitively expensive (Gurr, 1983). The amount of oil extracted using these methods is highly variable. Oil edible oil is not considered in most oilseeds. The refinement of crude oil means eliminating the natural color, color, odor and acid free acids from crude oil. The end product of refined cooking oil is transparent. It is involved: 1 / cooling plant (remove wax content oil oil) 2 / neutralizers (Remove the soap content of crude oil), 3 / bleach (to remove color from crude oil), 4 / filtration (use wax filter), 5 / Coolig, 6 / Filtration (using pressure leaf filter.) The platform of stability or shelf life of edible oils is important at world, but I want more attention to developing countries where storage conditions for edible oils is not ideal. A major influence on the stability of edible oil storage is the fatty acid composition that is, the proportion of unsaturated fatty acids. Cultivar, maturity, conditions environmental conditions are influencing the fatty acid composition. For example, peanut oil is more stable than that of safflower and sunflower, as both are high in polyunsaturated fatty acids (Jambuathan, 1991).
The objectives of this study:
1 / Evaluate the physical characteristics (Relative viscosity, refractive index and density) of six refined edible oils.
2 / To evaluate the chemical characters (iodine, saponfication, acid, ester, peroxide and pH) of six refined edible oil.
2.0 Material and methods
2.1 Origin of samples: The six oils (sesame, peanut, cotton, sunflower, corn oil and olive oil) were obtained from the Department Chemical Technology, Faculty of Chemistry and Chemical Technology, Faculty of Science and Technology, University of Al Neelain.
2.2 Chemical and physical analysis:
2.2.1 relative viscosity: It is of top quality vegetable oil and to measure the oil resistant s to flow (the most resistant or heavy oils, the greater its viscosity). edible oil relative viscosity was measured using U-shaped viscometer (Ostwald U-tube viscometer), according to the method described by Cocks and Van Red (1966): the elimination of carbon dioxide from oil samples by transfer of oil in a large bowl and stir the oil gently at first and then hard. Sample temperature was maintained at 30 ° C using water bath. The material suspended in the oil is extracted by passing the sample through a filter. The appropriate volume of distilled water was added to U-shaped viscometer held in a bath of water at 30 oC. Then, the suction was used to drown the distilled water over the top mark of the viscometer in a U shape and then allow the distilled water to fall. Then time began to start the stopwatch as distilled water passed the top mark of U-shaped viscometer Final time was observed when the water distilled exceeded the lowest mark of U-shaped viscometer and then record the flow time of distilled water (A). The same procedures were carried out to determine the flow time of the oil sample (T).
Relative viscosity = T – To
To
2.2.2 Refractive index: Refractive indices of edible oils were measured according to the method described by Karmalla et al (1998), as follows: Set the refractometer with distilled water at room temperature. Theoretically, the value of the refractive index of distilled water is 1.3400. A head opened screw double prisms instrument, with a few drops of edible oils were placed in the moving prism. Then, two prisms (fixation and movement) is well closed by tightening the screw head. The instrument is allowed to stand for several minutes before taking a reading. Refractometer measurement is based on the observation bordline position of the total refraction of the prism face of rock crystal. The bordline has had in the field of view telescope using two prisms rotating alidade. As shown, the sector was firmly place the alidade refractometer moved back and foreword to the field of vision is divided into zones of light and darkness. The bordline that divides the field of vision would not clear line (shown as bands of color). The color was eliminated by rotating the screw head until a strong color bordline appeared. The bordline appeared in a cross point of interaction. Refractive index then read directly on the scale of the instrument. This procedure was repeated three times for each sample.
2.2.3 Specific gravity: Specific gravity of the sample is defined as the ratio between the weight of the unit volume of the sample at 25 ° C with a weight of unit volume of water at 25. The specific gravity of edible oils was measured using the specific gravity bottles that fit well together with ground glass (50ml) according to the method described by the AOCS. (1973), as follows: Edible Oils filtered through dry filter paper to remove impurities, refresh the filtration of edible oil at 20 oC to 23 oC. Then fill the bottle with the sample oil and place cap. The bottle was immersed and kept in water bath at 25 ° C for 30 minutes. Then carefully remove the bottle from the water bath and wipe any solution came through the capillary opening, then the weight of oil sample bottle + (W2) and the empty bottle weight (W1) Therefore, the weight of the oil sample equal -. W2 W1. Fill the specific gravity bottle with distilled water and then the specific gravity bottle weight. With distilled water (W3) The same procedures were carried out to determine the weight of distilled water in a sample of oil equal W3 – W1:
Specific gravity = W2 – W1
W3 – W1
2.2.4 Iodine: This is a measure of unsaturation and is expressed as the number of grams of iodine absorbed in the manner prescribed and by 100 g of the sample. Is determined according to FAO (1991). Appropriate weight of the oil sample is transferred into the glass stopper and dry clean 500 ml or 20 ml flask containing carbon tetrachloride, and pipette 25 ml Wijs, the solution in the flask, stir and let the mixture stand in a dark place for 30 minutes.
Then 20 ml of potassium iodide, 100 ml of freshly boiled and cooled water were added. Then assesses the excess iodine with sodium thiosulfate using starch as N .01 gauge. Continue the titration until the blue color disappeared and record the volume of thiosulfate of sodium required per sample (S). The same procedures were carried out to determine the volume of sodium thiosulfate required for the blank (B).
Iodine value = (B – S) X 12.96 XN / W
(B – S) = The difference between the amount of sodium thiosulfate required for the blank and sample respectively, N = normality of sodium thiosulfate, W = sample weight.
2.2.5 Saponfication value: Defined as the number of milligrams of potassium hydroxide needed to neutralize the free acids and esters sapoinfy R g of test substance. This is determined according to AOAC. (1990), as follows, 5 g of oil sample was weighed filtering 250-300 ml bottle. Pipette 50 ml of alcoholic potassium hydroxide into the flask. Connect the flask with air condenser and the mixture boiled until the fat is completely sapoinfy (30 minutes). mixture of cold and then titrated with 0.5 N HCL using phenphthalin as an indicator and record the volume of hydrochloric acid used for sample (S).
The same procedures were carried out to determine the volume the hydrochloric acid to the target (B).
Saponfication value = 56.1 x N x (SB) / W
N = normality of hydrochloric acid, S = Volume of hydrochloric acid used for sample, B = Volume of HCl required for white and W = sample weight.
2.2.6 Acid: Is defined as the number of milligrams of potassium hydroxide needed to neutralize the acids in 1 g of fat. Is determined according to FAO (1991).
5 g of oil sample was weighed in 500 ml flask and add 75 to 100 ml of warm neutral ethanol. 0.5 ml of phenolphthalein was added. Then the mixtures were titrated with 0.5 N KOH until the pink color persists for at least 30 seconds.
Acid = 56.1 x T x N / W
T = titration, N = Normality of KOH W = sample weight.
2.2.7 Peroxide: To be determined according to the FAO (1991) 0.5 g sample was weighed in 250 ml flask and add 30 ml chloroform-acetic acid (2:3) then stir the mixture to dissolve. Add 0.5 ml of potassium iodide, which the mixture with occasional shaking me minute and add 30 ml of water. Na2S2O3 mixture was titrated with 0.1 N with vigorous stirring until the yellow color has almost disappeared. Then add 0.5 ml of starch (1% w / v) and continue the titration, shaking vigorously to release all the iodine from the chloroform layer, until a blue color disappeared and then the record volume of Na2S2O3 necessary for the sample (S). The same procedures were carried out to determine the volume required for the target Na2S2O3 (B).
Peroxide Sx = N x 1000 / W
S = Volume of Na2S2O3 required sample, N = normality of Na2S2O3 and W = sample weight.
2.2.8 Fatty acid profile: The fatty acid methyl esters of lipids were prepared according to AOAC (1980). The oil sample is hydrolyzed with 0.5 N sodium methoxide (1 g of metallic sodium in one liter of methanol) in a steam bath for 30 minutes at reflux, fatty acids becomes free methyl ester with glacial acetic acid. Analysis of fatty acid methyl esters was performed with a Hewlett nic gas chromatography (model 5890) equipped with a hydrogen flame ionization detector and a capillary column CP-SIL-88 Wcott fused silica (50 mx 0.25 m id, film thickness of 0.20 mm.). The injector and detector temperature was 270 0C. The initial temperature was 170 0C. And then increased to 205 0 C at a rate of 10 ° C / min. Split ratio was 1 / 50. The carrier gas was hydrogen at a flow rate of 1 ml / min. The identification and quantification of fatty acid methyl esters was carried out by comparing retention times and peak patterns.
2.2.9 Statistical analysis: three Separate samples were taken and the analysis of each sample was carried out. Then, the values were averaged. The data were analyzed using analysis of variance (ANOVA).
3.0 Results and discussion
3.1 Physical characteristics:
physical characteristics of six refined edible oils shown in Table (1). The relative viscosity of refined edible oil, sesame, groundnut, sunflower, cottonseed, corn, olive oil is 1.3 ± 0.14, 1.2 ± 0.14, 1.3, 1.0, 0.86 and 0.92, respectively. Karmalla (1998) reported that the viscosity is increased because the insoluble materials, oxidation, overheating, air pollution, contamination of refrigerant and water pollution. Cooking oil viscosity is also sensitive to temperature. These results indicate that corn oil and olive oil is, they had less pollution containing less insoluble material, because it results in a low viscosity flow oil. These results are significantly difference (p? 0.05).
The indices of refraction of refined edible oil, sesame, peanut, cotton, sunflower, corn, olive oil, are 1,469, 1,469, 1,469 ± 0,001, 1,471, 1,470 and 1.46, respectively. Souza (1983) reported that the refractive index Refined sesame oil at 25 ° C was 1.469, which agrees with the results, but the index of refraction of refined edible sesame oil ta 30 ° C was lower than the results given by the Murwan (1994). Kathir, et al. (2003) reported that the refractive index of refined sunflower oil 25 ° C ranged from 1.461 to 1,468, which lower than the results. SSMO (1975) reported that the refractive index of refined corn oil 25 ° C was 1.470, which is in line with the results. Fawaz (1993) as the index of refraction of refined olive oil at 25 ° C ranged 1.468 to 1.470, which is higher than the results. These results indicate no significant (P <= 0.05).
The specific weight of the refined oil edible sesame, peanut, cotton, sunflower, corn, olive oil is 1.04, 1.03, 1.01, 1.02, 1.03 and 1.02, respectively. The specific gravity of refined edible sesame oil, peanut, cotton, sunflower, corn, olive oil were lower than the results given by the SSMO (2006), SSMO (1975), and Fawaz (1993). These results indicated that no significant differences (p? 0.05).
3.2 Chemical characters:
characters six chemicals refined edible oils are shown in Table (1). Iodine values refined edible sesame oil, peanut, cotton, sunflower, corn, olive oil is 79, 97, 79, 96, 147 and 70, respectively. The results of the iodine value of edible refined sesame oil is lower than the results of joint FAO / WHO (1989), but the iodine value of edible refined peanut oil is within the range reported by SSMO (1975). Where as, rate Iodine refined edible oil, cotton seed oil is lower than the results of SSMO (2006) and iodine value of refined edible sunflower oil agrees with the results of Kathir, et al. (2003). Iodine value of edible oil refined corn oil is higher than the results of SSMO (2006), and the iodine value of edible refined olive oil is within the range given by Fawaz (1993) and higher than the results of William (1966). These results indicate no significant difference between different types of edible oil in the iodine index (p? 0.05)
The saponfication of value of refined edible sesame oil is 128 mg / g, which is lower than the results of the Joint FAO / WHO (1989) and saponfication the value of refined oil Peanut edible is168 mg / g, which is lower than the results of SSMO (1975). Saponfication value refined edible oil, cotton seed is 86 mg / kg, which is lower than the results of SSMO (2006). Kathir, et al. (2003) reported that saponfication refined edible oil sunflower ranged from 188 to 194 mg / g, which is higher than the results. While. Saponfication value of refined edible corn oil is 197 mg / g, which agrees with the results of SSMO (2006), but was saponfication value of olive oil refined edible 97.0 ± 1.4 mg / g, which is in agreement with those reported by Willaim (1966). The results of saponfication values of different types of refined edible oils are significantly different (p? 0.05).
The acid value of refined edible oil Sesame is 22.0, which is higher than the results of Murwan (1994). Although acid value of edible refined peanut oil is 3%, which is higher than results obtained by the SSMO (1975). The acid value of refined edible oil, cotton seed is 0.2% which is lower than the results of SSMO (1975). The acid value of refined edible sunflower oil is 3.%, Which is closed to the results reported by SSMO (1975). Acid refined edible oil Corn is 1.%, which is lower than the results given by the SSMO (2006), but the acidity of refined edible olive oil is superior to the results by William (1966). These results indicate no significant differences in the acid from six samples reined in edible oil (p? 0.05).
The peroxide value of refined edible oil, sesame, sunflower, cottonseed and corn oil are 6, 2, 5 and 3 milliequavlant O2 / kg, respectively These results are lower than the results of Souza (1978) and Murwan (1994). If, peroxide value of refined edible oil is peanut O2 10.milliequavlant / Kg, which is consistent with the findings of SSMO (1975). The peroxide value of refined edible olive oil is 17 millequi peroxide / results Kg.These said it is significantly different in the peroxide values of different samples of refined edible oil (p? 0.05).
3.3 Profile fatty acids:
3.3.1 Saturated fatty acids: saturated fatty acids are shown in Table 3, palmitic acid refined edible oil, sesame is 11%, which is within the range (7 – 12%) obtained by Kimchi (2008) While palmitic acid refined oil edible sunflower is 7%, which is within the range (4 -. 9%) reported by FAO / WHO. Palmitic acid, refined edible oil, cotton seed is 22% which agrees with the results of canola (2008) but the palmitic acid refined edible peanut oil, corn and olive oil is 12, 11 and 14% respectively. Stearic acid, refined edible oil, sesame and sunflower is similar (5%), but stearic acid, refined peanut, corn, cotton and olive oil is similar (3%). These results indicate that the total amount of saturated fatty acids (palmitic and stearic acid) of refined oil edible cottonseed is high, while refined edible sunflower oil has less saturated fat, total acids.
3.3.2 The unsaturated fatty acids: results, linoleic and oleic acid are given in lionlenic History 3. Oleic acid and linoleic fatty acids are lionlenic unsaturated oils are found in various refined at different rates. Oleic acid was more the result of refined olive oil (70%), that within the range of reported by Cherry, et al., (2003). In this study the concentration of linoleic acid, sesame, peanut), cottonseed sunflower, corn and refined edible olive oil is 40%, 33%, 52%, 68%, 58% and 10% respectively. If the acid level lionlenic in sesame cottonseed oil and refined olive oils are similar (2%), but the level lionlenic acid in peanuts, sunflower and corn refined edible oil is similar (1%). These fatty acids (linoleic and linolenic acids) are essential for good quality oils (IOC, 2004). The results for acid linoleic and linolenic sunflower edible oil refining are closed to the results given by Cherry et al. (2003). In addition to the total amount of fatty fatty acids (oleic acid + linoleic + linolenic) in peanuts is higher than the rates of refined edible oil samples.
References
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Table 1: Physical properties of refined sesame oil, peanut, cotton, sunflower, corn and olive oil
Shows
relative viscosity
Refractive index
Specific gravity
Sesame oil
1.3 (± 0.14)
1469 (± 0.001)
1.04 (± 0.01)
Peanut oil
1.2 (± 0.14)
1469 (± 0.001)
1,03 (± 0.01)
Cottonseed oil
1.3 (± 0.14)
1469 (± 0.001)
1.01 (± 0.01)
Sunflower oil
1.0 (± 0.12)
1471 (± 0.001)
1.02 (± 0.01)
Corn oil
0.86 (± 0.02)
1470 (± 0.001)
1.03 (± 0.01)
Olive oil
0.92 (± 0,02)
1465 (± 0.001)
1.02 (± 0.01)
Table 2: Chemical properties of refined oil sesame, groundnut, cotton, sunflower, corn and olive oil
Shows
Iodine mg / g
Saponfication value mg / g
Acid
(%)
Peroxide
Millieq. O2 / Kg
Sesame oil
79 ± 1
128 ± 1.4
22 ± 1.4
6 ± 2
Peanut oil
97 ± 4
168 ± 1.2
7 ± 3
10 ± 1
Cottonseed oil
79 ± 2
86 ± 1.2
0.2 ± 1
2 ± 0.1
Sunflower oil
90 ± 2.1
189 ± 1.1
3 ± 1.4
5 ± 1
Corn oil
147 ± 0.8
197 ± 1.1
1 ± 1.4
3 ± 0.1
Olive oil
70 ± 5
97 ± 1.4
3 ± 1
17 ± 3
Table 3 fatty acids refined sesame oil, peanuts, cotton, sunflower, corn and olive oil.
Shows
Saturated fatty acids
Unsaturated fatty acids
Palmitic
Stearic
Oleic
Linoleic
Linolenic
Sesame oil
11
3
46
40
2
Peanut oil
12
3
48
33
1
Cottonseed oil
22
3
19
52
2
Sunflower oil
7
5
19
68
1
Corn oil
11
3
28
58
1
Olive oil
14
3
70
10
2
About the Author
Murwan K. Sabah EL-Kheir 1 and AbdelSalam A. Alamin 2
1. Department of Biochemistry, School of Biotechnology, Faculty of Science and
Technology, University of El Neelain, P.O.Box 12702, Khartoum, Sudan. Email
Address: murwankh@yahoo.com
2 Department of Chemical Technology, School of Chemistry and Chemical Technology
Faculty of Science and Technological AL Neelain University
Employees First – Vanniarajan Chellappan
