Effect of strong electrolytes on edible oils part III: viscosity of canola oil in 1,4-dioxane in the presence of HCl, NaOH and NaCl at different temperatures

Effect of strong electrolytes on the viscosity of canola oil in 1,4 dioxane was undertaken. The viscosity of oil in 1,4 dioxane was found to increase with the concentration of oil and decrease with rise in temperature. Strong electrolytes reduce the rate of flow of oil in 1,4 dioxane. It was noted that amongst these electrolytes, NaOH is more efficient reducing electrolyte than HCl and NaCl. The study was also extended in terms of ion-ion and ion-solvent interactions. The values of Jones-Dole coefficients (A and B) were evaluated graphically. The increase in negative values of A-cefficient with temperature is due to agitation of the molecules at higher temperature, dissociation and partial association of electrolytes in 1,4 dioxane. The positive values of B-cefficient show that these electrolytes behave as structure breaker in 1,4 dioxane. Distortion of the solvent structure is not appreciable (small), which resulted in the positive values of B-coefficient. Fluidity parameters were also evaluated and the change in these values with temperature and concentration of oil shows that the electrolytes behave as structure breaker. The energy of activation, latent heat of vaporization and molar volume of oil were also evaluated and discussed. Journal of Applied Sciences and Environmental Management Vol. 10(1) 2006: 47-54