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Journal of Applied Sciences and Environmental Management
World Bank assisted National Agricultural Research Project (NARP) - University of Port Harcourt
ISSN: 1119-8362
Vol. 10, No. 3, 2006, pp. 67-74
Bioline Code: ja06054
Full paper language: English
Document type: Research Article
Document available free of charge

Journal of Applied Sciences and Environmental Management, Vol. 10, No. 3, 2006, pp. 67-74

 en Effect of strong electrolytes on edible oils part II: vViscosity of maize oil in 1,4-dioxane in the presence of HCl, NaOH and NaCl at different temperatures


The effects of strong electrolytes like HCl, NaOH and NaCl on the viscosity of maize oil at various temperatures (298 - 323 K) with the difference of 5 K using 1,4 dioxane as solvent were determined. The viscosity of oil was found to be increased with the increasing concentration of oil and decreases with the rise of temperature. The addition of electrolytes decreases the viscosity of oil although very little which shows that the electrolytes increase the distance between oil molecules and cause the enhancement of rate of flow and the increment of temperature drops the rate of flow of the solutions. Furthermore the concentration of electrolytes increases the viscosity of oil solutions. It is due to the presence of unsaturated ingredients present in the oil and thermal effect. The electrolytes behave as structure breaker. The effect of temperature was also determined in terms of fluidity parameters, energy of activation, latent heat of vaporization, molar volume of oil and free energy change of activation for viscous flow.

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