How to Make Candles Using Cooking Oil As an Additive

By Nicole Thelin, eHow Contributor Abstract

The study aims to produce a low-priced, high-quality candle by using used cooking oil as a major component. The following candle compositions were used: 100 percent paraffin wax; 90 percent paraffin and 10 percent oil; 80 percent paraffin and 20 percent oil; 70 percent paraffin and 30 percent oil; 60 percent paraffin and 40 percent oil; 50 percent paraffin and 50 percent oil. The firmness, texture, and light intensity of the candles were tested and compared. Results of the tests showed that the candle made from 100 percent paraffin wax had the lowest melting rate, lowest amount of melted candle, and a light intensity of 100 candelas (cd). The 90:10 preparation had the next lowest melting rate and amount of melted candle. The other preparations ranked according to the proportion of used cooking oil in the candle, with the 50:50 preparation performing least comparably with the 100 percent paraffin wax candle.

Introduction
Today, candles are made not only for lighting purposes but for many other uses such as home dcor, novelty collections, as fixtures for big occasions (weddings, baptismals, etc.), and as scented varieties for aromatherapy. Candles are made from different types of waxes and oils. Cooking oil is a major kitchen item in Filipino households. It is also used substantially in fast-food outlets, where it is used in different stages of food preparations. Ordinarily, used cooking oil is discarded. This waste oil pollutes and clogs canals and sewerage systems.

Give clear reusable cooking oil a second chance at life. With the aid of a few additional materials, cooking oil can be used for making candles. Candles made from used cooking oil are environmentally friendly and do produce less toxic fumes than other candle varieties. Add color by adding food coloring to the oil or painting the exterior of the candle container. Scented oils can be added in small amounts to create a pleasant aroma. Difficulty: Easy

Instructions
Things You'll Need: Thin copper wire (1 mm or less in diameter) Matchstick Cotton wick or cotton ball Container Strainer (optional) Food coloring (optional) Fragrance (optional)

1.

1 Create the wick holder by wrapping a thin wire (1 mm or less in diameter) several times around a matchstick to create a spiral shape. Gradually increase the size of the spirals so that the last spiral fits tightly within the container's diameter. This large, bottom spiral will hold the wick holder in place.

2.

2 Fit a cotton wick or cotton ball through the spirals. If a cotton ball is used, the bulk of the cotton ball should be in the widest part of the spirals, with some cotton protruding through the top, narrow spirals for a wick.

3. 4.

3 Fit the largest spiral of the wick holder into the base of the candle container. 4 Strain the cooking oil to remove any bits of food or other contaminants. Add a few drops of food coloring or fragrance if desired. Pour the oil into the candle container.

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5 Set fire to the top of the cotton ball wick to light the candle.

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Tips & Warnings

Wide, shallow containers work best for oil candles. Do not use plastic. Glass or aluminum works best. If the oil begins to run low, simply add more oil. This can be done carefully while the candle is still burning. Decorate the exterior of the candle container before creating the candle. Olive oil will burn without giving off any odor. Candles use open flames to continue burning. Exercise appropriate caution.

GARLIC USED AS AN ALTERNATIVE MEDICINE TO CONTROL DIABETIC MELLITUS IN ALLOXAN-INDUCED MALE RABBITS
Mahesar H, Bhutto MA*, Khand AA, Narejo NT** Department of Physiology, *Institute of Biotechnology and Genetic Engineering, **Department of Freshwater Biology and Fisheries, University of Sindh, Jamshoro, Pakistan. Background: Herbal medicines are widely used because of their effectiveness, less side effects and low cost, so investigation on such agents from traditional medicinal plants has become more important in present day studies on medical sciences. Garlic is one of the most popular herbs used as an anti-diabetic agent. In present study possible anti diabetic effects of garlic were studied in alloxaninduced diabetic male rabbits, compared to normal control and diabetic control male rabbits. Methods: The blood samples were collected every third day and anti-diabetic effects of garlic were observed every time. The serum cholesterol level and body weight were also studied. With an aqueous extract of garlic (1% solution/Kg) body weight for 30 days significantly lowered serum glucose level (38.88%) and serum cholesterol level (57%). Results and Conclusion: The results indicate that garlic possesses a beneficial anti-hyperglycaemic effect in alloxan-induced rabbits. Keyword: diabetic mellitus, alloxan-induced, Herbal medicines INTRODUCTION Garlic (Allium sativum) is a member of the Liliaceae family, is one of the most popular herbs used worldwide to reduce various risk factors associated with several diseases. 1 Actually, garlic contains a variety of effective compounds that exhibit anticoagulant (anti-thrombotic) 2,3 , antioxidant 4,5 , antibiotic 6 , hypocholesterolaemic 7 and hypoglycaemic as well as hypotensive activities. 8,9 Most of the studies showed that garlic can reduce blood glucose levels in diabetic mice, rats and rabbits. 10 Augusti and Sheela consistently showed that S-allyl cysteine sulphoxide, (allicin), a sulphurcontaining amino acid in garlic (200 mg/kg body weight), had a potential to reduce the diabetic condition in rats almost to the same extent as did glibenclamide and insulin. 11,12 Old garlic extract was also effective in preventing adrenal hypertrophy, hyperglycaemia and elevation of

corticosterone in mice made hyperglycaemic by immobilization stress. 13 Staba and co-workers have reported that the chemicals present in a garlic product are largely dependent on the processing conditions, such as temperature, duration of preparation, and extraction solvents used. 14 In humans, the hypoglycaemic effect of garlic is not well studied while many reporters have shown a significant effect of garlic on blood glucose in normal individuals but not in diabetic patients. Thus the role of garlic in diabetes in humans is yet to be confirmed. 15 The aim of the present study was to investigate the potential of an aqueous extract of raw garlic in controlling serum glucose, cholesterol, and body weight level in alloxan induced diabetic male rabbits, compared to normal control and diabetic control male rabbits. MATERIAL AND METHODS Extract preparation Aqueous garlic extract was prepared from locally available garlic bulbs. The garlic bulbs were peeled on crushed ice. Then 50 g of the peeled garlic was cut into small pieces and homogenized in 70 ml of cold, sterile 0.9% NaCl in the presence of some crushed ice. The homogenisation was carried out in a blender at high speed using 30-second bursts for a total of 10 minutes. The homogenised mixture was filtered 3 times through cheesecloth, the filtrate was centrifuged at 2000 RCF for 10 minutes and the clear supernatant was diluted to 100 ml with normal saline. The concentration of this garlic preparation was considered to be 500 mg/ml on the basis of the weight of the starting material (50 g/100 ml). The aqueous extract of garlic was stored in small aliquots at 4 C until use. Treatment of Diabetic Rats Male rabbits, taken from Institute of Biotechnology and Genetic Engineering, University of Sindh, Jamshoro, Pakistan, and maintained on a normal diet and filtered tap water, were used in the experiment. For baseline data, blood was drawn from all animals by marginal vein of ear and allowed to clot. Immediately, the clotted blood was centrifuged at 3,500 RPM for 30 minutes. The serum was separated and stored at -4 C for later analysis. Fifteen male rabbits weighing 1.41.8 kg were taken for the present experimental purpose. After ten days of acclimation, the animals were divided into three groups. Each group was separately housed. Free access to water and standard pellet diet was provided to all rabbits. The

first group (5 rabbits) was used as control and fed with standard chow and tap water. In remaining ten rabbits, diabetes mellitus was induced by alloxan monohydrate (150 mg/kg) by intraperitoneal administration. When they finish that diet, ordinary food was given to those Pak J Physiol 2010;6(1) 40 http://www.pps.org.pk/PJP/6-1/Mahesar.pdf rabbits. After seven days, the fasting blood glucose was determined in all the groups. The rabbits with blood glucose level more than 250 mg/dl, were considered as diabetic. Diabetic rabbits were divided into two further groups. One group was fed with garlic solution and other was given simple diet. It was considered as control diabetic group. Biochemical Assays For analysis the blood samples were collected every sixth day of experiment, the blood was collected in the centrifuge tube and allowed to clot. After centrifuging at 20,000 rpm for 10 min, the supernatant (serum) was collected and the level of serum glucose and cholesterol were determined by the respective standard assay kit (Merck Germany) and body weight was measured by mechanical balance. RESULTS AND DISCUSSION The present study was undertaken to study the antidiabetic activity of aqueous extract of garlic in alloxan induced diabetic male rabbits in order to check the scientifically effect on serum glucose, cholesterol as well as on body weight in the treatment of diabetes. Administration of alloxan (150 mg/kg) led to about 3fold elevation of fasting blood glucose levels, which was maintained over a period of 4 weeks. One month of daily treatment with aqueous extract of garlic caused a significant fall in elevated blood glucose levels from 300 to 216 mg/dl (38.88%) in diabetic rabbit (Figure-1). Vehicle control animals were found to be stable in their glucose level. It is well established that alloxan administration to experimental rabbits selectively causes pancreatic cell-membrane disruption and cytotoxicity after its intracellular accumulation. 16 The anti-hyperglycaemic activity caused by garlic extract is due to the presence of Flavonoids and sulphur containing compounds in garlic. 17 Figure-2 shows the effect on garlic on serum cholesterol level and it is clearly observed that the serum cholesterol level was increased after the injection of alloxan (57%) in diabetic rabbits but after consistently treating with agues extract of garlic with normal diet, the shooting rate of serum cholesterol was 25% in non treated animals where as it was 13.6% in treated animals. It is 12% less than untreated normal control and alloxan induced hyperglycaemic level. It is

also reported that this is due to antioxidant property of the garlic which decrease the free radicals and resulting in lipid oxidation inhibition. 8 Normal rabbits gained weight significantly throughout the experimental period, while both the control diabetic and garlic-treated diabetic animals had significantly lower body weights when compared to normal animals (Figure-3). However, garlic-treated diabetic rabbits maintained their initial weights during the 4 week treatment period although at the end of the experiment their body weights were significantly less than those of normal rabbits. In contrast, the control diabetic rats showed significant weight loss when compared to both the normal rabbits and the garlic-treated diabetic rabbits at the end of the 4-week experiment. Garlic has Hypoglycaemic and Hypolipidimic effect on diabetic rabbits but further extensive investigations including histopathology and blood insulin level determination are needed to confirm and clear the mechanisms involved in hypoglycaemic effect of garlic in diabetic mellitus. Reduced blood glucose and cholesterol level observed in the present study agree with the reports showing the hypoglycaemic effect of garlic and effect of insulin on atherosclerosis and dislipidmia respectively. Our results confirmed that raw garlic has significant hypoglycaemic, hypocholesterolaemic and hypolipidaemic effects. Therefore, the present study reinforces the findings of previous studies that garlic had a significant effect in reducing blood glucose.

Authors are highly thankful to IBGE and Department of Physiology, University of Sindh for their support. REFERENCES 1. Thomson M, Al-Amin ZM, Al-Qattan KK, Shaban LH, Ali M. Anti-diabetic and hypolipidaemic properties of garlic (Allium sativum) in streptozotocin-induced diabetic rats. Int J Diabetes Metabolism 2007;15:10815. 2. Augusti KT, Sheela CG. Antiperoxide effect of S-allyl cysteine sulfoxide, a insulin secretagogue, in diabetic rats. Experientia 1996;52:11520. 3. Anwar MM, Meki AR. Oxidative stress in streptozotocininduced diabetic rats: effects of garlic oil and melatonin. Comp. Biochem Physiol A Mol Integr Physiol 2003;135:53947. 4. Bakri IM, Douglas CW. Inhibitory effect of garlic extract on oral bacteria. Arch Oral Biol 2005;50:64551. 5. Rees LP, Minney SF, Plummer NT, Slater JH, Skyrme DA. A quantitative assessment of the antimicrobial activity of garlic (Allium sativum). World J Microbiol Biotechnol 1993;9:3037. 6. Kiesewetter H, Jung F, Pindur G, Jung EM, Mrowietz C, Wenzel E.. Effect of garlic on thrombocyte aggregation,

microcirculation, and other risk factors. Int. Clin. Pharmacol Ther Toxicol 1991;29:1515. 7. Ali M, Thomson M. Consumption of a garlic clove a day could be beneficial in preventing thrombosis. Prostaglandins Leukot Essent Fatty Acids 1995;53:2112. 8. Ali M, Al-Qattan KK, Al-Enezi F, Khanafer RM, Mustafa T. Effect of allicin from garlic powder on serum lipids and blood pressure in rats fed with a high cholesterol diet. Prostaglandins Leukot Essent Fatty Acids 2000;62:2539. 9. Banerjee SK, Maulik SK. Effect of garlic on cardiovascular disorders: a review. Nutr J 2002;1:4. 10. Bordia T, Mohammed N, Thomson M, Ali M. An evaluation of garlic and onion as antithrombotic agents. Prostaglandins Leukot Essent Fatty Acids 1996;54:1836. 11. Augusti KT. Therapeutic values of onion (Allium cepa L.) and garlic (Allium sativum L.). Indian J Exp Biol 1996;34:63440. 12. Block E, Ahmad S, Catalfamo JL, Jain MK, Apitz-Castro R. Antithrombotic organosulfur compounds from garlic, structural, mechanistic and synthetic studies. J Am Chem Soc 1986;108:704555. 13. Jamison JR. Garlic (Allium sativum). In: Clinical Guide to Nutrition and Dietary Supplements in Disease Management. London: Churchill Livingstone;2003.p.5416. 14. Sheela CG, Augusti KT. Antidiabetic effects of S-allyl cysteine sulphoxide isolated from garlic Allium sativum Linn. Indian J Exp Biol 1992;30:5236. 15. Sheela CG, Kumud K, Augusti KT. Anti-diabetic effects of onion and garlic sulfoxide amino acids in rats. Planta Med 1995;61:3567. 16. Mathew PT, Augusti KT. Studies on the effect of allicin (diallyl disulphide-oxide) on alloxan diabetes I. Hypoglycaemic action and enhancement of serum insulin effect and glycogen synthesis. Indian J Biochem Biophys 1973;10:20912. 17. Swanston-Flatt SK, Day C, Bailey CJ, Flatt PR. Traditional plant treatments for diabetes. Studies in normal and streptozotocin diabetic mice. Diabetologia 1990;33:4624. 18. Kasuga S, Ushijima M, Morihara N, Itakura Y, Nakata Y. Effect of aged garlic extract (AGE) on hyperglycemia induced by immobilization stress in mice. Nippon Yakurigaku Zasshi 1999;1999:1917. 19. Staba EJ, Lash L, Staba JE. A commentary on the effects of garlic extraction and formulation on product composition. J Nutr 2001;131:1118S9S. 20. Liu CT, Hse H, Lii CK, Chen PS, Sheen LY. Effects of garlic oil and diallyl trisulfide on glycemic control in diabetic rats. Eur J Pharmacol 2005;516:16573. Address for Correspondence: Dr. Hidayatullah Mahesar, Department of Physiology, University of Sindh, Jamshoro, Pakistan

How to Make Alternative Buttermilk

By Patricia Bryant Resnick, eHow Contributor Make Alternative Buttermilk Buttermilk has been a staple in the home and around the world for thousands of years. People have used it for cooking and baking and as a beverage, but it has also been touted as a skin refresher, a soap ingredient, and an animal feed. When it comes to creating alternatives for buttermilk you have to consider two issues. One is what buttermilk actually is. The other is what you want to use the buttermilk for. Buttermilk used to be the liquid that was left after you finished making butter. That could have two forms, sweet or sour, because some people made butter from sweet cream, others from slightly soured cream. These days, buttermilk is a cultured product, just like sour cream and yogurt. It bears little resemblance to the original buttermilk our ancestors used. The good part of that is that today's buttermilk is a very standardized product. This means that you have a definite goal when you look for a substitute. Here are some of the alternatives you can use. Difficulty: Easy Instructions: Things You'll Need: Various, all optional Buttermilk powder Regular milk or cream Sour cream Soy milk or other non-dairy milk Lemon juice or vinegar Mayonnaise or salad dressing 1. BUTTERMILK POWDER Use buttermilk powder in a baked recipe. This is the easiest. Just follow the directions on the package to use buttermilk powder. Buttermilk powder can be found in most grocery stores, in the baking section with the flour and sugar. 2. RANCH DRESSING Use mayonnaise, whipped salad dressing, or sour cream as a substitute for buttermilk in things like sauces and salad dressings. You might want to add a small amount of lemon juice to get the characteristic tangy flavor. This will only work if you are not heating your dish. It's a great alternative in things like ranch dressing. 3. BUTTERMILK BUNS Use one of several alternatives in yeasted baked goods, like rolls. These recipes are using the buttermilk for flavor. Use milk, cream, half and half, or sour cream, the same amount called for in your recipe. For every cup, add one teaspoon of lemon juice. Stir them together and let the mixture sit for 15 to 20 minutes. 4. BUTTERMILK BANANA PANCAKES Use the same substitution method as in Step 3 when you are making quick breads and other things that use the buttermilk as part of the leavening process. Things like pancakes and other kitchen staples using buttermilk are using the sour component of the buttermilk as part of the ingredients to make the dish rise. Again, use milk or cream cup for cup as called for in the recipe, but add one teaspoon of vinegar to the milk and allow it to sit for 15 to 20 minutes. Vinegar is better in this case because it is more consistently sour than lemon juice. 5. SOY MILK Use these methods to eliminate dairy from a recipe. Use soy milk, coconut milk or cream, almond milk, rice milk, or another substitute in the same way you would use regular milk or cream in the previous steps. Add the same one teaspoon of vinegar or lemon juice per cup. Use vinegar or lemon juice depending on whether you are using it for flavor or as a part of the leavening. Tips & Warnings Use vanilla flavored soy milk to add an extra flavor dimension to your recipe. Cultured buttermilk has a thick consistency, so don't hesitate to use cream or half and half for your alternative. Sour cream can be used as an alternative in baked goods as well. You may have to add a bit of lemon juice for acid. Remember that vinegar has a consistent acidic percentage but lemon juice varies. Resources The Ultimate Everyday Kitchen Reference The Simple Substitutions Cookbook Better With Buttermilk: The Secret Ingredient in Old-Fashioned Cooking