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This manuscript bas been reproduced from. the microfilm master. UMI filmsthe te:x:J: directly from the original or co py submitted. Thus. some thesisaDddissertation copies are in typewriter fitce, while othen:may be from any type ofcomputer priDt",.The quality of this reproductioa is depeadeat UpoD the quLity or the copy submitted. Broken or indistinct print. colored or poor quality iIlumati= om! photo grap hs, print blcedthrougll, submndanl awgins.andimproper alignment can advcnefy affect reproduction.In the unIikely event that the author did not send UMI a complete manusaipt and there are missing Pagel, these will be noted. Also, if unauth orized co pyri ght material bad to be removed, a note will indicate the deletion. Icntil-Express field pees-Green Arrow pea>black bean-pinto bean) . The Xeay diffraction intensities increased in Green Arrow pea starch,but decreased in the other starc hes (Exp ress field pea>b lack bean>p into bean>Eston lentil). However, the X-ray pattern of aUstarc hes remained unchanged after beat treatm ent. Differential scanning calorimetry of the heat treat ed samples showed broad ening afthe gelatinization temperature range and a shifting of the end othermal tn:nsitio n to wards a higher tem perature (EstOR lentil-Express field pea>black bean-pinto bean) .However, the gelatiniz:ati o n enthalpy ( AH) of all starchesremai ned unchan ged . The suscep tibility towards hydrolysis by porcine panaeatic a -amylase increased o n heat treatment (black bean> Esto n Ientil>Express field pea>pinto bean>Grten Arrow pea ). The action of e -amy laseon the statebesdecreased &H in Est on lentil andExpress field pea starches. How ever,.ili decreased only marginall y in pinto bean and black beanstan::bes . Acid hydrolysis (2.2N Ha ) increasedo n heat treatment (black. bean>.Expressfield pea-Bstco lentil-pinto bean>Green Arrow pea). The results sho wed tha t bonding forces within the amorp hous regions of the granul e. aystallite orientation and the granule surface(in Green Arrow pea and Eston lentil) are altered during hea t trea tment . The magnitud e ofthese changes being depend ent u pon the starchsource . ACKNOWLEDGEMENTS

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Physico-chemical characteristics of four crude marine oils including farmed salmon, seal, cod liver and wild salmon are compared and interpreted with regard to their suitability as biodiesel feedstock. The physico-chemical properties including specific gravity, pH, ash content, acid value, iodine value, saponification value, p-anisidine value, peroxide value, TOTOX value, free fatty acid, flash point, kinematic viscosity, refractive index, lipid classes and fatty acid classification of all four marine oils were evaluated. The characterized marine oils were pale yellow to orange in color and stable in the liquid state at room temperature. The pH (6.5-6.8) values of all oils were neutral. The specific gravity (0.921-0.924 g/cm 3), water content (179-325 ppm), ash content (0.0027-0.00455%), free fatty acids (0.03-1.23%), acid value (0.057-0.771 mg KOH/g), peroxide value (5.13-9.17 meq O 2 /kg oil) and p-anisidine value (3.36-9.67) of all oils were within recommended limits except for higher water content in the seal oil (689 ppm), higher acid value in farmed salmon (2.441 mg KOH/g) and seal oil (0.958 mg KOH/g) and higher iodine value (116-139.15 g I 2 /100 g). A drying step needs to be implemented for the removal of water as it can lead to corrosion of internal combustion engine components. Due to higher iodine values, all the oils were drying oils except farmed salmon oil which was semidrying oil and susceptible to become rancid which causes reduction of pour point of biodiesel produced in the absence of antioxidant. All four marine oils were more likely to polymerize in the heat of the engine if used directly without transesterification. Flash point of all marine oils were above 200°C so, there is no risk of fire outbreaks in case of accidents. Due to higher triacylglycerol (81-93%) content, all the marine oils are suitable as a feedstock for biodiesel production via transesterification. Cod liver (14.72%) and wild salmon oil (9.92%) were rich in polar lipids while the farmed salmon (2.43%) and wild salmon (2.43%) were low in polar lipids. The phospholipids (1.21-1.67%) were higher than the recommended limit of ≤10 ppm so degumming process is required prior to biodiesel production. All the marine oils in this study have a high degree of unsaturation and polyunsaturated fatty acids and therefore the biodiesel produced from all oils will have less oxidation stability and result in the precipitation of the biodiesel components in a fuel feeding system or combustion chamber. Therefore, it is essential to stabilize the oil using an antioxidant immediately after extraction/production to obtain a high quality biofuel.

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