Abstract
AbstractInvestigations of specific volume and ultrasonic velocity as a function of temperature are carried out in different natural oils and fats of plant origin. From these studies it is found that the mango kernel fat exhibits liquid crystal‐like molecular order at T < 317 K. Various ultrasonic parameters like adiabatic compressibility, molar sound velocity, molar compressibility, van der Waal's constant, and intermolecular free length are evaluated. The variation of these parameters with temperature is also studied and the results are discussed critically.
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