Castor Oil
| Infobox on Castor Oil | |
|---|---|
| Example of Castor Oil |  |
| Facts | |
| Origin | This table shows only a selection of the most important countries of origin and should not be thought of as exhaustive.
|
| Density (in t/m3) | 0,950 - 0,968 |
| Temperature (in oC) | 12° to 25°C |
| Humidity / moisture | Fats and fatty oils are insoluble in water. However, contact with water may give rise to soluble lower fatty acids and glycerol, which cause rancidity together with changes in color (yellow to brown), odor and taste as well as gelling and thickening. Castor oil spoils on contact with water. For this reason, the tanks must be absolutely dry after cleaning. |
| Ventilation | Ventilation must not be carried out under any circumstances, as it would supply fresh oxygen to the cargo, which would promote oxidation processes and premature rancidity. Although castor oil thickens when exposed to atmospheric oxygen, it does not form a skin at the surface |
| Self-heating / spontaneous combustion | - |
| Risk factors | The oil may ignite spontaneously in conjunction with sawdust or material residues (see text). |
Castor Oil
Description
Castor oil is a yellow to yellow-brown oil produced by crushing castor seed. It is generally used in medicine, in the manufacture of cosmetics, soaps and polyurethane coatings. The product is exported in two grades:
- Cold pressed for the first grade of medicinal oil, containing below 1% of free fatty acid.
- 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 been 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.
The acid value of an oil may be used as a measure of quality. However, the acid value of the oil must not be too high, as this denotes an excessively high content of free Fatty Acids, which causes the oil to turn sour. Discoloration may also occur. Castor oil should have an acid value of at most 1%.
Oils and fats spoil by readily becoming rancid. Rancidity is promoted by light, atmospheric oxygen and moisture and leads to changes in odor and taste. Thus, the tanks and barrels must be filled as full as possible, taking into consideration the coefficient of cubic expansion (see Density), so that as little ullage space as possible is left above the cargo. Do not load rancid oil, since it does not meet quality requirements. Do not accept for loading castor oil contaminated by ferrous and rust particles or by seawater.
Maximum duration of storage is as follows:
| Temperature | Maximum duration of storage |
| 12 to 25°C | 6 months |
Applications
Castor oil is used as a lubricating oil, in medicine, in the chemical, leather and textile industries and in cosmetics.
Shipment/storage
Normally, the oil does not need to be heated, since its solidification point is rather low. However, if temperatures should arise during the voyage which are in the solidification range, the following must be noted: to be able to pump the oil out of the tanks, it must be at the required pumping temperature. This is only possible, however, if the oil has been kept liquid during the voyage (above a minimum temperature). Loading, travel and pumping temperatures should be precisely complied with, since any change in consistency which occurs during transport may prove irreversible.
If the oil solidifies in the tanks, it cannot be liquefied again even by forced heating. In the vicinity of the heating coils, the oil melts, scorches, discolors and becomes rancid. Pumping out may be difficult in cold weather. The oil may cool too rapidly in the long lines and solid deposits form on the outer walls, which cannot be pumped out and prevent the still liquid cargo from reaching the suction valve. This problem can be solved by appropriate heating or insulation of the lines.
It is important for the ullage space above the liquid cargo to be as small as possible, so that only slight movement of the cargo is possible. Movement in liquid cargoes may have a negative effect on the stability of the means of transport (e.g. during cornering in the case of trucks and trains or when ships roll and pitch).
Castor oil has no particular requirements as to storage climate conditions. The solidification temperature is of considerable significance in the transport of fatty oils and fats. They must remain liquid during loading/unloading and in transit. Chill haze (separation) begins if cooling causes the temperature of the oil to approach solidification point, the oil becoming ointment-like and finally solid, such that it is no longer pumpable.
Separation and the associated change in consistency from liquid to solid occurs more readily upon cooling, the higher is the solidification point. The oils must only be heated by a few °C per day, otherwise the risk of rancidity and other negative changes arises.
The following table only constitutes a rough estimate of appropriate temperature ranges. Temperatures may deviate from these values, depending on the particular transport conditions.
| Designation | Temperature range |
| Travel temperature (favorable temperature range) | 15°C (12 - 25°C) |
| Solidification temperature | -10 to -18°C |
| Pumping temperature | 30 to 35°C |
Under normal transport conditions, castor oil is liquid and therefore does not require to be heated. However, if extremely low temperatures should arise in transit which are in the solidification range, the oil has to be heated to avoid losses in quality and to achieve pumpability. The travel temperature must be complied with as far as possible during transport, to minimize oxidation processes.
Fats and fatty oils are insoluble in water. However, contact with water may give rise to soluble lower fatty acids and glycerol, which cause rancidity together with changes in color (yellow to brown), odor and taste as well as gelling and thickening. Castor oil spoils on contact with water. For this reason, the tanks must be absolutely dry after cleaning.
Ventilation must not be carried out under any circumstances, as it would supply fresh oxygen to the cargo, which would promote oxidation processes and premature rancidity. Although castor oil thickens when exposed to atmospheric oxygen, it does not form a skin at the surface.
Risk factors
Self-heating / Spontaneous combustion
Odor
Contamination
Mechanical influences
Toxicity / Hazards to health
Shrinkage/Shortage (losses of up to 0.3% due to adhesion of the cargo to the tank walls may be deemed normal).
Note:
(Source including Transport Information Service of the GDV)