MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02437nam a2200253 a 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
vtls000018490 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
KUKTEM |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20251114204410.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
070305t2006 my a f m 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
THE0004017(Local) |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201905151227 |
| Level of effort used to assign nonsubject heading access points |
fauzi |
| Level of effort used to assign subject headings |
201211021700 |
| Level of effort used to assign classification |
Fida |
| Level of effort used to assign subject headings |
201107132220 |
| Level of effort used to assign classification |
VLOAD |
| Level of effort used to assign subject headings |
200908141342 |
| Level of effort used to assign classification |
VLOAD |
| -- |
200703051633 |
| -- |
farina |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
UMP |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
TP156.E8 K43 2006 rs thesis |
| 100 0# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Khairu Aizam Ibrahim |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Extraction of essential oils from ginger rhizome using steam distillation method / |
| Statement of responsibility, etc. |
Khairu Aizam Bin Ibrahim |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Kuantan, Pahang : |
| Name of publisher, distributor, etc. |
KUKTEM , |
| Date of publication, distribution, etc. |
2006 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xiv, 55 p. : |
| Other physical details |
ill. ; |
| Dimensions |
30 cm. + |
| Accompanying material |
1 computer disc |
| 502 ## - DISSERTATION NOTE |
|---|
| Dissertation note |
Project paper (Bachelor of Chemical Engineering) -- Kolej Universiti Kejuruteraan dan Teknologi Malaysia - 2006 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Bibliography: p. 48 |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
Essential oils are highly concentrated essences of aromatic plants. It can be extracted using a variety of methods such as steam distillation and solvent extraction. Essential oils have a very high commercial value due to its therapeutic properties. It is widely used in aromatherapy, medicine and as well as flavoring food and drink industries. To get the approximately pure essential oil from raw material, conventional extraction technique like steam distillation is used. Steam distillation is unlikely solvent extraction. This is because steam distillation is to produce essential oils but solvent extraction will produce oleoresin. Pure essential oil can be derived from a part of ginger plant that is the ginger rhizome by using steam distillation method. The extraction of the ginger essential oils began when steam contact to the ginger in the extraction tank. The steam carried out the essential oils from the ginger out of the rhizome and go through the condenser. Then, the steam with the essential oils will be condensed into liquid phase and will be collected in the beaker. Lastly, the two liquids will be separated. To get high quality and quality of essential oils, the fire from burner that burned the tank and produce steam in the tank must be well controlled. Apart from being effective, this study might as well discover potential savings in its operational cost and also environmental friendly. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Extraction (Chemistry) |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Ginger |