Quality and Performance Evaluation of Jatropha Oil Blended with Kerosene for Cooking Stoves in Ethiopia

Table 1

The change in viscosity of Jatropha oil with temperature increment.

Viscosity (cSt)
Temp (oc)	Test 1	Test 2	Test 3	Mean	SD	Std. error	T-test	value	95% confidence level
									Lower	Upper
20	45	43.5	44	44	0.76	0.44	100	0.001	42.26	46.06
30	43	41.5	42	42	0.76	0.440	95.6	0.001	40.26	44.06
40	36.5	37.2	38.5	37.5	1.01	0.58	63.8	0.001	34.87	39.92
50	29.5	31.5	29.5	30	1.15	1.66	45.2	0.001	27.3	33.03
60	23	25.5	26.5	25	1.80	1.04	24.0	0.002	20.52	29.47
70	18	19.5	17.85	18.5	0.91	1.52	35.0	0.001	16.18	20.71
80	13	14	13.5	13.5	0.5	1.28	46.7	0.001	12.25	14.74
90	10	11	10.5	10.5	0.5	1.28	36.3	0.001	9.25	11.74
100	5.5	6	6.5	6.0	0.5	1.28	20.7	0.002	4.75	7.24

The overall viscosity reduction by heating was statistically significant as tested by the T-test () (Table 2).