Density and surface tension relationship of olive oil and carrot oil at different temperatures
- Author Dikko A. B
- DOI
- Country : Nigeria
- Subject : Physics
Keywords : Density, Surface tension, Temperature, Oil, Liquid
Abstract
Density and surface tension of Olive oil and Carrot oil obtained in Yola, Nigeria were measured at different temperatures using a digital vibrating tube density meter and Interfacial tensiometer method respectively. The results show that the density and surface tension of Olive oil and Carrot oil decreases linearly with increasing temperature. The studies reveal that the density and surface tension of Olive oil decreases with temperature faster than those of Carrot oil. Furthermore, the results show that the surface tension increases with density for all vegetable oils and at all temperatures. It must be noted that all of the plots have straight lines which strongly suggested that all vegetable oils were Newtonian fluids.
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