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THE 3
rd
 INTERNATIONAL SCIENTIFIC CONFERENCES OF STUDENTS AND YOUNG RESEARCHERS 
dedicated to the 99
th
anniversary of the National Leader of Azerbaijan Heydar Aliyev
381
when different types of starch (potato and corn) are used. It is anticipated to 
have different outcomes because of the differences that types of starch have 
in terms of the percentage values of amylose (Figure 1) and amylopectin 
(Figure 2). Amylose was found to be more reactive than amylopectin due to 
their structural dissimilarities, having a linear and a branched polymeric 
chain, respectively. [3] 
Figure 1.
Structure of amylose 
Figure 2.
Structure of amylopectin 
In order to understand the change of oil before and after the process, 
the physical and chemical composition will be analyzed. Regarding physical 
properties, density, viscosity and color (the amount of free fatty acids affect 
the color of oil) will be reported. Considering chemical structure, the Fourier 
Transform Infrared (FTIR) spectrometer will be used. 
The same experiment will be held for different waste cooking oil types 
(corn, olive, and / or sunflower). Finally, it will be analyzed to identify the oil 
type which gives better reusing results. 
References 
[1] Cook’s Illustrated, September 2018 
[2] E. W. Hammond, in Encyclopedia of Food Sciences and Nutrition (Second Edition), 2003 
[3] P. A. M. Steeneken, 34th Starch Convention of the Arbeitsgemeinschaft 
Getreideforschung at Detmold, April 20 to 22, 1983.


THE 3
rd
 INTERNATIONAL SCIENTIFIC CONFERENCES OF STUDENTS AND YOUNG RESEARCHERS 
dedicated to the 99
th
anniversary of the National Leader of Azerbaijan Heydar Aliyev
382

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