Estimation of liquid viscosity at ambient temperature of pure organic compounds by using group-interaction contributions

Marrero-Morejón, Jorge; Pardillo-Fontdevila, Eladio

doi:10.1016/s1385-8947(99)00173-4

Cited by 6 publications

(3 citation statements)

References 6 publications

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“…Oligomers have been estimated to account for up to 50 % of the mass of SOA (Baltensperger et al, 2005;Gao et al, 2004;Hallquist et al, 2009;Tolocka et al, 2006). The formation of oligomer products may proceed via a mechanism such as dehydration (Muller et al, 2009), or via the elimination of oxygen or carbon dioxide (Zhang et al, 2015). Consistent with previous suggestions (Kidd et al, 2014;Virtanen et al, 2010), our results with saccharides suggest that these types of reactions may play an important role in producing the high viscosities observed in SOA (Booth et al, 2014;Grayson et al, 2016;Pajunoja et al, 2014;Renbaum-Wolff et al, 2013b;Song et al, 2015;Zhang et al, 2015).…”

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The effect of hydroxyl functional groups and molar mass on the viscosity of non-crystalline organic and organic–water particles

et al. 2017

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Abstract. The viscosities of three polyols and three saccharides, all in the non-crystalline state, have been studied. Two of the polyols (2-methyl-1,4-butanediol and 1,2,3-butanetriol) were studied under dry conditions, the third (1,2,3,4-butanetetrol) was studied as a function of relative humidity (RH), including under dry conditions, and the saccharides (glucose, raffinose, and maltohexaose) were studied as a function of RH. The mean viscosities of the polyols under dry conditions range from 1.5  ×  10−1 to 3.7  ×  101 Pa s, with the highest viscosity being that of the tetrol. Using a combination of data determined experimentally here and literature data for alkanes, alcohols, and polyols with a C3 to C6 carbon backbone, we show (1) there is a near-linear relationship between log10 (viscosity) and the number of hydroxyl groups in the molecule, (2) that on average the addition of one OH group increases the viscosity by a factor of approximately 22 to 45, (3) the sensitivity of viscosity to the addition of one OH group is not a strong function of the number of OH functional groups already present in the molecule up to three OH groups, and (4) higher sensitivities are observed when the molecule has more than three OH groups. Viscosities reported here for 1,2,3,4-butanetetrol particles are lower than previously reported measurements using aerosol optical tweezers, and additional studies are required to resolve these discrepancies. For saccharide particles at 30 % RH, viscosity increases by approximately 2–5 orders of magnitude as molar mass increases from 180 to 342 g mol−1, and at 80 % RH, viscosity increases by approximately 4–5 orders of magnitude as molar mass increases from 180 to 991 g mol−1. These results suggest oligomerization of highly oxidized compounds in atmospheric secondary organic aerosol (SOA) could lead to large increases in viscosity, and may be at least partially responsible for the high viscosities observed in some SOA. Finally, two quantitative structure–property relationship models (Sastri and Rao, 1992; Marrero-Morejón and Pardillo-Fontdevila, 2000) were used to predict the viscosity of alkanes, alcohols, and polyols with a C3–C6 carbon backbone. Both models show reasonably good agreement with measured viscosities for the alkanes, alcohols, and polyols studied here except for the case of a hexol, the viscosity of which is underpredicted by 1–3 orders of magnitude by each of the models.

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The effect of hydroxyl functional groups and molar mass on the viscosity of non-crystalline organic and organic–water particles

et al. 2017

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“…The viscosity of organic substances of low molar mass in a constant temperature is dependent of two parameters: molar mass and the sum of the interactions of its constituent groups, which reflect in the intermolecular interactions [25] . The greater the molar mass and the interactions between groups, the greater the viscosity will be.…”

Section: High Performance Liquid Chromatography (Hplc)mentioning

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Comparison between physico-chemical properties of the technical Cashew Nut Shell Liquid (CNSL) and those natural extracted from solvent and pressing

et al. 2011

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Cashew nut shell liquid (CNSL) is a by-product of the cashew kernel industry, applied mainly to produce polymeric derivatives. The technical CNSL (CNSLT) was obtained industrially, extracted by roasting the cashew nut shells at temperatures between 180 and 200 °C. Two methods were used to produce natural CNSL. For the extraction of CNSLNP, the cashew nut shells were pressed at room temperature. CNSLNS was extracted in hexane at room temperature and recovered at 50 °C. A comparison was made of the composition determined by HPLC and properties generated by viscosity measurements and also by TG, DSC and IPDT (integral procedural decomposition temperature). Natural CNSLs displayed higher content of cardol and anacardic acid and lower percentage of cardanol than CNSLT. The higher content of cardanol in CNSLNS was the major difference between natural CNSLs. CNSLNP had higher levels of impurity, higher viscosity, lower thermoxidative stabilities and lower ebullition temperature. The CNSL obtained by cold solvent extraction and recovery at 50 °C better preserves the original properties of the liquid.

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“…in the method of Joback and Reid (JR) (Joback and Reid, 1987), in the methods by Marrero and Gani (MG) and Nannoolal et al (Marrero and Gani, 2001;Nannoolal et al, 2004)), but they can even represent bonds in the molecule (e.g. in the method by MarreroMorejon and Pardillo-Fontdevila Marrero-Morejón and Pardillo-Fontdevila, 2000)). The group contributions are either summed up, or their sum is used in more complex correlations (Constantinou and Gani, 1994;Nannoolal et al, 2004;Wang et al, 2009).…”

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Improving Group Contribution Methods by Distance Weighting

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Alopaeus

2013

Oil Gas Sci. Technol. – Rev. IFP Energies nouvelles

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Estimation of liquid viscosity at ambient temperature of pure organic compounds by using group-interaction contributions

Cited by 6 publications

References 6 publications

The effect of hydroxyl functional groups and molar mass on the viscosity of non-crystalline organic and organic–water particles

The effect of hydroxyl functional groups and molar mass on the viscosity of non-crystalline organic and organic–water particles

Comparison between physico-chemical properties of the technical Cashew Nut Shell Liquid (CNSL) and those natural extracted from solvent and pressing

Improving Group Contribution Methods by Distance Weighting

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