Viscosity of Common Seed and Vegetable Oils

Viscosity of Common Seed and Vegetable Oils

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...

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Bibliographic Details
Published in:Journal of chemical education Vol. 74; no. 2; p. 224
Main Authors: Fountain, C. Wes, Jennings, Jeanne, McKie, Cheryl K., Oakman, Patrice, Fetterolf, Monty L.
Format: Journal Article
Language:English
Published: Easton Division of Chemical Education 01-02-1997
American Chemical Society
Subjects:
Chemistry
Climate
Data Interpretation
Error Analysis (Language)
Molecular structure
Molecules
Organic chemistry
Research Methodology
Science education
Vegetable oils
Viscosity
New York
United States > US
Hands-On Learning / Manipulatives
Biochemistry
First-Year Undergraduate / General
Physical Properties
Online Access:Get full text
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Description
Summary: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.
ISSN:0021-9584
1938-1328
DOI:10.1021/ed074p224