The source of raw materials for the will be coming from used cooking oil.

In metropolitan areas where

restaurants, cafes and cafeterias are abundant, waste cooking oil can be harvested. Since Filipinos has
approximately 700,00MT consumptions of cooking oil annually, large amounts of UCO is generated and then
sold and used by street food vendors by reheating which produces harmful toxins that increase the risk of
diseases. This has caused the congress to file House Bill 5957 – the “Anti- Used Cooking Oil Act of 2012” –
which seeks to declare the recycling and selling of used cooking oil illegal but shall only be distributed to
accredited retailers for users. Rather than throwing UCo, some fast food chains recycle waste cooking oil but
through conversion of it into biodiesel. (www.rappler.com)

Due to these issues on economic and environmental consciousness, this study aims to design a plant
producing biodiesel and glycerol from used cooking oil using hydrolysis…..

Introduction

Waste cooking oils, also known as used cooking oils or recovered vegetable oils result from the cooking
of food by home cookers, food manufacturers and catering establishments such as restaurants and industrial
kitchens. We are looking at the health hazards of re-using cooking oil more than once and the effects of
improper disposal of waste cooking oils.

Re-using cooking oil

The use of cooking oil more than once poses threats to the health of the community. A toxic compound –4-
hydroxy-trans-2-nonenal (HNE)normally accumulate over time in some vegetable oils (e.g. corn, soybean,
canola, sunflower oils) and this will react with amino acids, DNA and other biomolecules in the human body.
HNE consumption can lead to diseases such as heart diseases, stroke, Parkinson’s disease, Alzheimer’s
disease, liver and other diseases (Csallany in Morrison, 2006).Hence people are advised to refrain from
heating any oil to the point of smoking and should never reuse the same cooking oil when cooking at home.If
eating out, they should avoid eating fried food (Mercola, 2005)

Compared to neat vegetable oils,the cost of waste vegetable oils is anywhere from 60% less to free,depending
on the source and availability[4]. Even though the tradeprice of waste oils has been also raised recently in
USA, e.g. in 2000it was trading for 17 cents per kg, but on May 2008 its price wasabout 72 cents
per kg[5], waste frying oils (WFOs) are still lowercost feedstocks making biodiesel production more
competitive tothe production of petroleum-based diesel fuel. Based on estimatesfrom seven countries, a
total of about 0.4 Mt of waste oil is col-lected within the EU, mainly from catering industry,
while theamount that could be collected is estimated to be considerablyhigher, possibly from 0.7
to 1 Mt[6]. As waste frying oils have beenregularly poured down the drain, resulting in problems for waste-
water treatment plants and energy loss, or integrated into foodchain by animal feeding, causing
human health problems[1], theiruse for biodiesel production offers solution to a growing problemof
the increased waste oil production from household and indus-trial sources all around the world