What do we call the white solid hog fat used as a lubricant in cooking?

Lard.

Explanation:

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Lard is a fat extracted form the pig, taking into account perfect sanitary conditions. It is gotten by fusion of the adipose tissues from pigs, separating fat from other parts of tissues. Lard must be white, tasteless, with a weak smell, and grainy texture. Its melting point must fluctuate between 26 to 31 °C.

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a saline water is fed to a reverse osmosis unit at flow rate o rotameter connected to reject (retentate) line reads 8 installed in reject and permeate line reads 15.2 milli siemens/cm and 300 micro siemens/com respectively.