Comparative study of chemical physical properties o f vegetable oils (surface tension and viscosity) | Abstract

Der Pharma Chemica
Journal for Medicinal Chemistry, Pharmaceutical Chemistry, Pharmaceutical Sciences and Computational Chemistry

ISSN: 0975-413X
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Comparative study of chemical physical properties o f vegetable oils (surface tension and viscosity)

Author(s): M. Belgharza 1 , A. Ihihi 3 , Y. Najih 2 and M. Alaoui El Belghiti 1

The measurement of the viscosity was carried out an d the spreading of vegetable oils (Colza oil, Sunfl ower oil, Olive oil and the Argan oil), depending on the temp erature (between 20 and 80 ° C) on an aluminum allo y support generally used in the manufacture of internal combu stion engines. The viscosity decreases as the tempe rature increase according to the law of Arrhenius. The con tact angle measurements showed that the spread of d ifferent vegetable oils increases with increasing temperatur e (remarkable decrease in the contact angle of the investigated oils). The results also showed that the oil used in the lubrication of internal combustion engines is spread depending on the temperature such as vegetable oils (decrease in contact angle after the temperature increase), and the tendency the contact angle is in good agreement wit h the viscosity variation of all this we can learn that we can use such oils as lubricants combustion engines (Diesel or Petrol)


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