Castor Oil

Description

Castor oil is a vegetable oil obtained from the castor bean (technically castor seed as the castor plant, Ricinus communis, is not a member of the bean family). Castor oil is a colorless to very pale yellow liquid with mild or no odour or taste. Its boiling point is 313 °C (595 °F) and its density is 961 kg/m3. It is a triglyceride in which approximately90% percent of fatty acid chains are ricinoleic acid. Oleic and linoleic acids are the other significant components.

General Used in medicine, in the manufacture of cosmetics, soaps and polyurethane coatings. Is exported in two grades:
a) Cold pressed for the first grade of medicinal oil, containing below 1% of free fatty acid.
b) Hot pressed commercial grade, containing not more than 2% free fatty acid.

Shipped in bulk, or in drums for small quantities. Castor oil is not liable to loss in weight or to deterioration through inherent vice. Proximity to boilers, combined with a long voyage, may result in an increase in the free fatty acid content. Drums must be free of rust and well cleaned before filling. If water is left in drums, the quality will deteriorate, and if the proportion of water is high, the oil will develop a smell similar to that of dirty water which has ben stored for a long time. The quality of the oil must be examined by drawing samples from all drums for analysis. Rubbing a few drops of the oil between the palms of the hand, it gives at times a characteristic smell from which it may be possible to determine whether castor oil is in the process of deterioration, or in good condition.