Density, viscosity, and surface tension of five vegetable oils at elevated temperatures: Measurement and modeling

Sahasrabudhe, Shreya N.; Rodríguez‐Martínez, Verónica; Omeara, M. M.; Farkas, Brian E.

doi:10.1080/10942912.2017.1360905

Cited by 136 publications

(105 citation statements)

References 33 publications

(47 reference statements)

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“…Due to the low surface tension of the oil drops in comparison to that of the water (72 mN m −1 for water [21], 32 mN m −1 for olive oil [64]), lower oil contact angles were measured, summarized in Table 7. The highest values were measured when nanoF coating was applied, irrespective to the kind of stone.…”

Section: Oleophobicitymentioning

confidence: 99%

Oleo/Hydrophobic Coatings Containing Nano-Particles for the Protection of Stone Materials Having Different Porosity

et al. 2018

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Conservation strategies to limit the degradation of stone materials are being constantly developed. To this aim, new materials are designed to confer hydrophobic properties and anti-graffiti protection to the treated surfaces. Hybrid nanocomposites, based on inorganic nano-particles added to an organic matrix, have been recently proposed for treatments of stone surfaces, obtaining promising and innovative properties. In the present paper, an experimental product based on fluorine resin containing SiO2 nano-particles, a commercial fluorine-based product and a silicon-based material were applied as protective coatings on two calcareous stones (compact and porous) widely employed in the Mediterranean region. All the studied products are expected to provide both water and anti-graffiti protection to both stones’ surfaces. The rheological characterization of the liquid products, changes in color of the surfaces, and variations in water vapor permeability allowed the compatibility of the protective systems applied to stones to be evaluated. Water–stone contact angle measurements and water absorption by capillarity were used to control the action against water ingress. The oleophobicity was assessed by measuring the oil–stone contact angle. The experimental nano-filled product proved to be a suitable hydrophobic coating for compact and porous stones; furthermore, it provides high oleophobicity to the treated surfaces, as required for anti-graffiti systems.

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Section: Oleophobicitymentioning

confidence: 99%

Oleo/Hydrophobic Coatings Containing Nano-Particles for the Protection of Stone Materials Having Different Porosity

et al. 2018

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“…For the vial containing equal amounts of peanut oil and oleic acid the expected amount of glycerol methylene protons was calculated as

\frac{4 ((), peanut oil density) ((), peanut oil volume)}{peanut oil molecular weight}

while the number of methyl protons was calculated as

\frac{9 ((), peanut oil density) ((), peanut oil volume)}{peanut oil molecular weight} + \frac{3 ((), oleic acid density) ((), oleic acid volume)}{oleic acid molecular weight}

. The density and molecular weight of peanut oil were assumed to be 0.912 g/cm 3 and 887.5 g/mol, respectively, while those of oleic acid were taken to be 0.89 g/cm 3 and 282.46 g/mol, respectively (Sigma Aldrich Canada), resulting in a glycerol CH 2 to methyl proton ratio of 0.22.…”

Section: Methodsmentioning

confidence: 99%

Long TE PRESS and STEAM for measuring the triglyceride glycerol CH₂ protons at 3 T

2018

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The glycerol methylene proton resonances (4–4.5 parts per million, ppm), which arise from the triglyceride backbone, are relevant to fat composition assessment and can be measured with proton MRS. The purpose of the presented work is to determine long TE (echo time) point resolved spectroscopy (PRESS) and stimulated echo acquisition mode (STEAM) values at 3 T to resolve the glycerol resonances from that of overlapping water. The response of the glycerol methylene protons of nine edible oils as a function of PRESS and STEAM TE (mixing time, TM = 20 ms) was investigated. In addition, high resolution NMR spectra of the oils were acquired at 16.5 T. Long TE values where J‐coupling losses were lowest were selected, namely a TE of 180 ms for PRESS (first echo time 17 ms) and a TE of 100 ms for STEAM (mixing time 20 ms). Oil olefinic (≈5.4 ppm) to glycerol ratios were calculated from the long TE spectra and correlated with 16.5 T ratios. The two techniques yielded olefinic/glycerol ratios that correlated with 16.5 T ratios (R2 = 0.79 for PRESS and 0.90 for STEAM). The efficacy of the sequences in resolving the glycerol resonance from that of water was verified in vivo on tibial bone marrow of four healthy volunteers. In addition, the potential for using the glycerol methylene signal normalized to the methyl signal (≈0.9 ppm) to assess changes in free fatty acid content was demonstrated by measuring differences in spectra acquired from a triglyceride peanut oil phantom and from a phantom composed of a mixture of peanut oil and free fatty acid oleic acid.

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“…One of the prescription fatty acids noted for its anti-in lammatory effects is gamolenic acid. And helps to treat diabetic neuropathy, atopic eczema, dermatitis and other heartrelated issues (Sahasrabudhe et al, 2017). Hence, its existence of such components in Mustard seeds indicates that their effective need for conventional medicinal, bene icial diets can be elaborated on the environmental and human health growth.…”

Section: Gc-ms Analysismentioning

confidence: 99%

Toxic Compounds Emerged in Brassica Juncea (L) Seed Oil Over Deep Heating are Identified Through Chromatographic Technique and Physio - Chemical Parameters

Jeba

Karthikeyan

2020

ijrps

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Oil heating has been degraded by thermal, air and moisture penetration leading to the creation of volatile and non-volatile materials serving as active substrate and increasing temperature and mass transmission levels. In this study, Fresh mustard oil was characterized to assess chemical properties like saponification value (SV), iodine value (IV), peroxide value (PV), p-Anisidine value (p-AV), Totox value (TV), acid value (AV),density and viscosity. The oil was reused (thermal process) for three sets of periods at different heat levels 120, 140, 160, 180 and 200 degrees the impact of the thermal process was examined through physicochemical, nutritional and sensory properties and compared with fresh mustard oil. Chemical compounds were identified for selected oils using GC-MS and FT-IR spectroscopy. The effect of spectra reveals there was a significant change in the thermal refined oils band (180 to 200 ° C) and higher temperature changes the band's exact positions and shifts when the fatty acid ratio has shifted. Similarly, the FT-IR study also found the drastic changes in the functional compounds at 180 to 200°C. The chemical property shows that primary and secondary level of rancidity were confirmed through peroxide value and p-Anisidine value respectively; the consistency and the flow rate was reduced due to the deterioration through rancidity.

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Density, viscosity, and surface tension of five vegetable oils at elevated temperatures: Measurement and modeling

Cited by 136 publications

References 33 publications

Oleo/Hydrophobic Coatings Containing Nano-Particles for the Protection of Stone Materials Having Different Porosity

Oleo/Hydrophobic Coatings Containing Nano-Particles for the Protection of Stone Materials Having Different Porosity

Long TE PRESS and STEAM for measuring the triglyceride glycerol CH₂ protons at 3 T

Toxic Compounds Emerged in Brassica Juncea (L) Seed Oil Over Deep Heating are Identified Through Chromatographic Technique and Physio - Chemical Parameters

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Density, viscosity, and surface tension of five vegetable oils at elevated temperatures: Measurement and modeling

Cited by 136 publications

References 33 publications

Oleo/Hydrophobic Coatings Containing Nano-Particles for the Protection of Stone Materials Having Different Porosity

Oleo/Hydrophobic Coatings Containing Nano-Particles for the Protection of Stone Materials Having Different Porosity

Long TE PRESS and STEAM for measuring the triglyceride glycerol CH2 protons at 3 T

Toxic Compounds Emerged in Brassica Juncea (L) Seed Oil Over Deep Heating are Identified Through Chromatographic Technique and Physio - Chemical Parameters

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Long TE PRESS and STEAM for measuring the triglyceride glycerol CH₂ protons at 3 T