Viscosity of Common Seed and Vegetable Oils
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C. Wes Fountain [1] ; Jeanne Jennings [1] ; Cheryl K. McKie [1] ; Patrice Oakman [1] ; Monty L. Fetterolf [1]
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[1] University of South Carolina Aiken
University of South Carolina Aiken
Estados Unidos
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- Localización: Journal of chemical education, ISSN 0021-9584, Vol. 74, Nº 2 (February), 1997, págs. 224-227
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
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Resumen
Viscosity experiments using Ostwald-type gravity flow viscometers are not new to the physical chemistry laboratory. Several physical chemistry laboratory texts (1 - 3) contain at least one experiment studying polymer solutions or other well-defined systems. Several recently published articles (4 - 8) indicated the continued interest in using viscosity measurements in the teaching lab to illustrate molecular interpretation of bulk phenomena. Most of these discussions and teaching experiments are designed around an extensive theory of viscous flow and models of molecular shape that allow a full data interpretation to be attempted. This approach to viscosity experiments may not be appropriate for all teaching situations (e.g., high schools, general chemistry labs, and nonmajor physical chemistry labs). A viscosity experiment is presented here that is designed around common seed and vegetable oils. With the importance of viscosity to foodstuffs (9) and the importance of fatty acids to nutrition (10), an experiment using these common, recognizable oils has broad appeal.
