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Viscosity of vegetable oils in methyl ethyl ketone and tetrahydrofuran

The transesterification of vegetable oil can be accelerated when conducting in single phase because it eliminates the mass transfer control. The size of the alkyl group of triglyceride can affect the reaction rate in this region since larger (bulky) alkyl group hiders another reactant methanol from...

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Main Authors: Trinh, T.H., Han, F.Y., Uemura, Y., Nguyen, T.T.
Format: Article
Published: Japan Institute of Energy 2017
Online Access:https://www.scopus.com/inward/record.uri?eid=2-s2.0-85029229293&doi=10.3775%2fjie.96.307&partnerID=40&md5=f5d2580e68cc4f480024fd72efac6632
http://eprints.utp.edu.my/19411/
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spelling my.utp.eprints.194112018-04-20T00:44:16Z Viscosity of vegetable oils in methyl ethyl ketone and tetrahydrofuran Trinh, T.H. Han, F.Y. Uemura, Y. Nguyen, T.T. The transesterification of vegetable oil can be accelerated when conducting in single phase because it eliminates the mass transfer control. The size of the alkyl group of triglyceride can affect the reaction rate in this region since larger (bulky) alkyl group hiders another reactant methanol from approaching the ester bond. Viscosity of a solution is a convenient method to indirectly estimate the size of the solute in the solution. The current work investigates the viscosity of the solutions with different vegetable oil concentrations in two solvents, i.e., methyl ethyl ketone and tetrahydrofuran. The Huggins equation has been then applied to determine the intrinsic viscosity and the Huggins constant which are related to the size of the solute and the intermolecular interaction of solute in the solution, respectively. According to the results, intrinsic viscosities of vegetable oils increase following the order coconut oil (CO), sunflower oil (SF), and palm oil (PO). However, the intermolecular interaction is following the reverse order. This result is in accordance with our previous research on the relationship between molecular weight of triglyceride and its transesterification reaction rate in methyl ethyl ketone. © 2017, Japan Institute of Energy. All rights reserved. Japan Institute of Energy 2017 Article PeerReviewed https://www.scopus.com/inward/record.uri?eid=2-s2.0-85029229293&doi=10.3775%2fjie.96.307&partnerID=40&md5=f5d2580e68cc4f480024fd72efac6632 Trinh, T.H. and Han, F.Y. and Uemura, Y. and Nguyen, T.T. (2017) Viscosity of vegetable oils in methyl ethyl ketone and tetrahydrofuran. Nihon Enerugi Gakkaishi/Journal of the Japan Institute of Energy, 96 (8). pp. 307-309. http://eprints.utp.edu.my/19411/
institution Universiti Teknologi Petronas
building UTP Resource Centre
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Petronas
content_source UTP Institutional Repository
url_provider http://eprints.utp.edu.my/
description The transesterification of vegetable oil can be accelerated when conducting in single phase because it eliminates the mass transfer control. The size of the alkyl group of triglyceride can affect the reaction rate in this region since larger (bulky) alkyl group hiders another reactant methanol from approaching the ester bond. Viscosity of a solution is a convenient method to indirectly estimate the size of the solute in the solution. The current work investigates the viscosity of the solutions with different vegetable oil concentrations in two solvents, i.e., methyl ethyl ketone and tetrahydrofuran. The Huggins equation has been then applied to determine the intrinsic viscosity and the Huggins constant which are related to the size of the solute and the intermolecular interaction of solute in the solution, respectively. According to the results, intrinsic viscosities of vegetable oils increase following the order coconut oil (CO), sunflower oil (SF), and palm oil (PO). However, the intermolecular interaction is following the reverse order. This result is in accordance with our previous research on the relationship between molecular weight of triglyceride and its transesterification reaction rate in methyl ethyl ketone. © 2017, Japan Institute of Energy. All rights reserved.
format Article
author Trinh, T.H.
Han, F.Y.
Uemura, Y.
Nguyen, T.T.
spellingShingle Trinh, T.H.
Han, F.Y.
Uemura, Y.
Nguyen, T.T.
Viscosity of vegetable oils in methyl ethyl ketone and tetrahydrofuran
author_facet Trinh, T.H.
Han, F.Y.
Uemura, Y.
Nguyen, T.T.
author_sort Trinh, T.H.
title Viscosity of vegetable oils in methyl ethyl ketone and tetrahydrofuran
title_short Viscosity of vegetable oils in methyl ethyl ketone and tetrahydrofuran
title_full Viscosity of vegetable oils in methyl ethyl ketone and tetrahydrofuran
title_fullStr Viscosity of vegetable oils in methyl ethyl ketone and tetrahydrofuran
title_full_unstemmed Viscosity of vegetable oils in methyl ethyl ketone and tetrahydrofuran
title_sort viscosity of vegetable oils in methyl ethyl ketone and tetrahydrofuran
publisher Japan Institute of Energy
publishDate 2017
url https://www.scopus.com/inward/record.uri?eid=2-s2.0-85029229293&doi=10.3775%2fjie.96.307&partnerID=40&md5=f5d2580e68cc4f480024fd72efac6632
http://eprints.utp.edu.my/19411/
_version_ 1738656066346942464
score 13.211869

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