ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The pendant drop method, the current method of choice for interfacial tension measurement, was used to obtain the interfacial tensions of a number of vegetable oils with water. Contrary to the reports of earlier workers, all triglycerides examined had similar interfacial tensions with water, all values being in the range 23-26 mNm−1. Long chain fatty acids, principal contaminants of commercial oils, had little effect on the interfacial tension. When the oils were exposed to alkaline conditions, the mono- and diglycerides formed by hydrolysis caused the interfacial tension to drop rapidly, in agreement with previously reported results for the effect of mono- and diglycerides on interfacial tensions.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1985.tb13052.x
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