Ionic-Interaction of Potassium Iodide in Edible Oils + DMF System by Viscosity Method

Saeed, Rehana; Masood, Summyia; Nadeem, Syed Muhammad Saqib

doi:10.5539/ijc.v4n4p28

Cited by 6 publications

(2 citation statements)

References 24 publications

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“…The viscosity (η) of the oil and oilantioxidant mixtures were measured using an Ostwald's viscometer (Advance Technocracy Inc.; Ambala; India) and it was calibrated with doubly distilled water. The Ostwald's viscometer (Saeed et al 2012;Kimilu et al 2011) was immersed in a temperature controlled water bath. The time of flow was measured using a Racer stopwatch with an accuracy of 0.1 s. Viscosity was determined using the relationship,…”

Section: Techniquesmentioning

confidence: 99%

Effect of antioxidant tertiary butyl hydroquinone on the thermal and oxidative stability of sesame oil (sesamum indicum) by ultrasonic studies

Prasad¹,

Basavarajaiah²,

Banu³

2014

J Food Sci Technol

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The aim of the current investigation is to evaluate the efficiency of tertiary butyl hydroquinone (TBHQ) as an antioxidant in sesame oil (sesamum indicum) by density, viscosity and ultrasonic velocity. The effects of varying amounts of TBHQ on the oxidation stability of sesame oil have been investigated. The antioxidant incorporated sesame oil system and control edible oil were subjected to heating at 180 ± 5 °C continuously for a period of 4 h per day for consecutive 4 days. The parameters used to assess the thermal degradation and oxidation properties of the oils include ultrasonic velocity, viscosity, density and peroxide value. The fatty acid compositions of the oils were measured by gas chromatography. Adiabatic compressibility, intermolecular free length, relaxation time and acoustic impedance have been calculated from experimental data. Viscosity, density and ultrasonic velocity change in control oil is from 3.6553 × 10(-2) to 11.1729 × 10(-2) Nsm(-2), 912.59 to 940.31 kg/m(3) and 1,421 to 1,452 m/s respectively and in sesame oil with 200 ppm TBHQ is from 3.6793 × 10(-2) to 6.4842 × 10(-2) Nsm(-2), 913.78 to 922.45 kg/m(3) and 1,421 to 1,431 m/s respectively for 16 h of heat treated oil. The ultrasonic results obtained have shown reduction in thermal degradation and improvement in oxidation stability of antioxidant loaded oil in comparison to base oil. Hence, it can be recommended that sesame oil with 200 ppm TBHQ can be used for frying without adverse effect on physical properties. The ultrasonic velocity can be used for assessment of stability of frying oil.

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Section: Techniquesmentioning

confidence: 99%

Effect of antioxidant tertiary butyl hydroquinone on the thermal and oxidative stability of sesame oil (sesamum indicum) by ultrasonic studies

Prasad¹,

Basavarajaiah²,

Banu³

2014

J Food Sci Technol

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“…8 The interaction between an ionic solute with non-ionic species in different solvent systems changes the physical and chemical properties of the system and the interactions between solute-solvent systems can be evaluated using the Jones-Dole equation. 9 The viscosity of the polymer solution is influenced by the concentration of polymer in solution. At high concentrations of polymer, association of polymer chains starts, which results in inter-molecular interactions and decreased movement of the polymer.…”

Section: Introductionmentioning

confidence: 99%

Ionic-interaction of aqueous and alcoholic poly(vinyl alcohol) in the presence of protons

Naz

Saeed

2019

JSCS

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The ionic-interactions of acetic acid in H 2 O-PVOH and H 2 O-alcohol-PVOH solvent systems were studied at different temperatures by the viscosity method. The viscosities of the poly(vinyl alcohol) (PVOH) were increased with increasing concentration of PVOH and decreased with the increasing concentration of acetic acid. The viscosity data were used to evaluate the ion-ion interactions and ion-solvent interactions in terms of the A and B coefficients of the Jones-Dole equation, respectively. The negative values of the B-coefficient increased with increasing temperature, showing that the acid behaves as a structure breaker in PVOH-solvent mixtures and consequently, the values of the A-coefficient were decreased with increasing temperature. Thermodynamic parameters, such as energy of activation (E a *), Gibbs energy change of activation (∆G*) and entropy change of activation (∆S*) were also calculated as a function of the acid (CH 3 COOH) concentration, PVOH composition, alcohols and temperature.

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The effect of potassium iodide on the viscosity of vegetable oil + N, N-dimethylformamide solvent at different temperatures

Nadeem

Saeed

2021

Chem. Pap.

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Ionic-Interaction of Potassium Iodide in Edible Oils + DMF System by Viscosity Method

Cited by 6 publications

References 24 publications

Effect of antioxidant tertiary butyl hydroquinone on the thermal and oxidative stability of sesame oil (sesamum indicum) by ultrasonic studies

Effect of antioxidant tertiary butyl hydroquinone on the thermal and oxidative stability of sesame oil (sesamum indicum) by ultrasonic studies

Ionic-interaction of aqueous and alcoholic poly(vinyl alcohol) in the presence of protons

The effect of potassium iodide on the viscosity of vegetable oil + N, N-dimethylformamide solvent at different temperatures

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