Study of UV Transmission through a Few Edible Oils and Chicken Oil

Table 1

Characteristics of different oils.

Name of oil	Density (kg/m^3)	Components	Colour	Odour	pH value
		Saturated oils (86%)
Coconut oil	924	Monounsaturated oil (6%)	Colourless	Smell of coconut	4 to 6
		Polyunsaturated oil (4%)
		Saturated oils (18%)
Sesame oil	923	Monounsaturated oil (45%)	Yellow	Odourless	7 to 7.5
		Polyunsaturated oil (32%)
		Saturated oils (17%)
Ground nut oil	913	Monounsaturated oil (46%)	Pale yellow	Odourless	6 to 7
		Polyunsaturated oil (32%)
		Saturated oils (12%)
Mustard oil	936	Monounsaturated oil (60%)	Pale brown	Unpleasant smell	5 to 6.5
		Polyunsaturated oil (21%)
		Saturated oils (15%)
Castor oil	961	Monounsaturated oil (47%)	Pale yellow	Unpleasant smell	4 to 5
		Polyunsaturated oil (22%)
		Saturated oils (14%)
Neem oil	935	Monounsaturated oil (53%)	Brown	Garlic	6.5 to 7.5
		Polyunsaturated oil (32%)
		Saturated oils (18%)
Cod liver oil	929	Monounsaturated oil (50%)	Pale yellow	Smell of fish	5.5 to 6.5
		Polyunsaturated oil (32%)
		Saturated oils (7%)
Chicken oil	934	Monounsaturated oil (58%)	Yellow	Smell of chicken	6 to 7
		Polyunsaturated oil (34%)