Ionic-Interaction of Potassium Iodide in Edible Oils + DMF System by Viscosity Method

Abstract

Ionic-Interactions of Potassium Iodide (KI) in binary solvent systems of edible oil (maize oil and sunflower oil) + N, N-dimethylformamide (DMF) were studied at different temperatures by viscosity method. The viscosities of KI in sunflower oil + DMF and maize oil + DMF were found to increase with the increase in the concentration of edible oil and also with an increase in the concentration of KI from 1.0 x 10-2 to 9.0 x 10-2 mol.dm-3. Ion-ion interaction and ion-solvent interaction were evaluated in terms of A and B coefficients of the Jones-Dole equation and its applicability checked by Moulik equation. Ion-solvent interaction was found positive in the edible oil + DMF solvent system. The parameter dB/dT was used as a criterion for the evaluation of structure-making or the structure-breaking ability of salt (KI) in the edible oil + DMF solvent system. It was concluded that KI behaves as a structure-breaker in edible oils + DMF solvent system.