Abstract
Effect of strong electrolytes on the viscosity of canola oil in 1,4 dioxane was undertaken. The viscosity of oil in 1,4 dioxane was found to increase with the concentration of oil and decrease with rise in temperature. Strong electrolytes reduce the rate of flow of oil in 1,4 dioxane. It was noted that amongst these electrolytes, NaOH is more efficient reducing electrolyte than HCl and NaCl. The study was also extended in terms of ion-ion and ion-solvent interactions. The values of Jones-Dole coefficients (A and B) were evaluated graphically. The increase in negative values of A-cefficient with temperature is due to agitation of the molecules at higher temperature, dissociation and partial association of electrolytes in 1,4 dioxane. The positive values of B-cefficient show that these electrolytes behave as structure breaker in 1,4 dioxane. Distortion of the solvent structure is not appreciable (small), which resulted in the positive values of B-coefficient. Fluidity parameters were also evaluated and the change in these values with temperature and concentration of oil shows that the electrolytes behave as structure breaker. The energy of activation, latent heat of vaporization and molar volume of oil were also evaluated and discussed. Journal of Applied Sciences and Environmental Management Vol. 10(1) 2006: 47-54
Highlights
Density of extracted oil was measured at different temperatures with a difference of 5 K
Viscosity of canola oil and its solutions in 1,4-dioxane were measured at different temperatures ranging 298-323 K (Table 1)
ΔΕv = 0.4 ΔLv presence of electrolytes. These results reveal that addition of electrolyte affects the mobility of oil the molar volume of oil (Vm) was determined from the following relation: logVm = log (h NA – C ) (9)
Summary
Density of extracted oil was measured at different temperatures with a difference of 5 K. These results reveal that the viscosity of oil solutions increases with increase in concentration of electrolytes and decreases with rise in temperature. Due to thermal effect probably radical are formed which activate the ingredients of oil resulting increase in viscosity It may be observed in the kitchen, the continuous heating of oil makes it viscous and sticky which is certainly due to thermal polymerization of unsaturated essential fatty acids and saturated fatty acids probably behave as a chain transfer agent. Table: Fluidity parameters a, k, α1, β1, α2, and β2 of 5%(v/v) Canola oil solution in 1,4-dioxane at various temperatures
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