The role of pole and molecular geometry of fatty acids in vegetable oils droplet on ignition and boiling characteristics

Marlina, Ena; Wijayanti, Widya; Yuliati, Lilis; Wardana, I.N.G.

doi:10.1016/j.renene.2019.06.064

Cited by 41 publications

(33 citation statements)

References 21 publications

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“…The bigger the elastic change of the water droplet, the greater the surface tension. This phenomenon accords with the results of previous studies [29], [30].…”

Section: Contact Angle Of Leaf Surface With Water Dropletsupporting

confidence: 94%

The Dynamic Interaction of Water Droplet with Nano-Stalagmite Functional Groups of Taro Leaf Surface

Negara¹,

Widhiyanuriyawan²,

Hamidi³

et al. 2020

Journal of Southwest Jiaotong University

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This research is aimed at uncovering the dynamic interaction of a small water droplet with taro (colocasiaesculenta L) leaf surface that generates superhydrophobicity and leads to the electron jump phenomena. The discussion is supported by the Scanning Electron Microscope, Energy Dispersive X-ray, and Fourier Transform Infra Red analyses of the taro leaf surface. The superhydrophobicity from the contact angle between the droplet and the taro leaf surface during the electron jump was measured using an electrode of aluminum foil attached under the taro leaf. The result shows that the taro leaf surface is covered by a wax layer, which has a nano-stalagmite structure comprising functional groups with some amount of mineral on top. The superhydrophobic field is created by nano-stalagmites primarily composed of Primary and Secondary Amines and Amides (bend) that tend to repel the water droplet. The extremely high surface tension or surface energy results from the repelling force from the nano-stalagmite over the very small radius of the nanostructure. Furthermore, the electron jump is primarily generated due to the high energy of the surface tension of the nano-stalagmite structure assisted by the minerals atop the stalagmite. The electrons jump from their orbit when the functional groups come in contact with H+ and OH- ions of the water droplet. The additional impulse force generated by the collision of the water droplet with the leaf surface along with the dynamic motion of the droplet strengthens the surface tension that pumps more electrons out of their orbit, thereby increasing the electrical voltage.

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“…The bigger the elastic change of the water droplet, the greater the surface tension. This phenomenon accords with the results of previous studies [29], [30].…”

Section: Contact Angle Of Leaf Surface With Water Dropletsupporting

confidence: 94%

The Dynamic Interaction of Water Droplet with Nano-Stalagmite Functional Groups of Taro Leaf Surface

Negara¹,

Widhiyanuriyawan²,

Hamidi³

et al. 2020

Journal of Southwest Jiaotong University

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“…The properties of the eucalyptus oil used in this study is shown in Table 2. CPO has a high viscosity of 48.7 mm 2 /sec as it belongs to the monosaturated fatty group which are predominantly made up of palmitic acid (C16H32O2) as much as 40-47% [13], [14]. It also consists of oleic acid (C18H34O2) by 36-44% [1], with a C18 chain length and a carbon double bond that primarily cause the high viscosity of CPO [15].…”

Section: Resuts and Discussionmentioning

confidence: 99%

The Role of Eucalyptus Oil in Crude Palm Oil As Biodiesel Fuel

Marlina

Basjir

Ichiyanagi

et al. 2020

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Article InfoUtilization of crude palm oils (CPO) as biodiesel faces difficulty due to their high level of viscosity. Mixing crude eucalyptus oils (CEO) with CPO may reduce the viscosity due to the presence of aromatic compounds in CEO. The single droplet analysis was performed to determine the characteristics of mixing CPO with the CEO. The results showed that the addition of CEO decreased the viscosity due to the presence of intermolecular attractions, thereby leading to more active molecules in the CPO-CEO mixture. Furthermore, the aromatic compound in the CEO helped in decreasing the CPO flash point, while the aromatic compound in the triglyceride molecule weakens the bonds between molecules. The addition of CEO to CPO tends to reduce the ignition delay due to the presence of cineol content in the CEO, which weakens the van der Waals bond in CPO. AbstrakMinyak sawit (CPO) sebagai bahan bakar biodiesel memiliki viskositas yang tinggi, sehingga perlu penanganan untuk mengurangi viskositasnya. Perpaduan minyak kayu putih (CEO) dengan minyak sawit dapat menurunkan nilai viskositas minyak sawit karena adanya senyawa aromatik di dalam minyak kayu putih. Analisa tetesan (single droplet analysis) telah dilakukan untuk menentukan karakteristik campuran dari minyak sawit dengan minyak kayu putih. Penambahan minyak kayu putih menghasilkan penurunan viskositas karena interaksi antar molekul yang saling tarik-menarik. Interaksi ini menghasilkan pergerakan molekul yang lebih aktif pada campuran minyak sawit -minyak kayu putih. Penambahan minyak kayu putih menurunkan titik nyala bahan bakar. Senyawa aromatik dalam minyak kayu putih menjadi faktor utama yang membantu mengurangi nilai titik nyala pada minyak sawit; senyawa aromatik dalam molekul trigliserida menyebabkan ikatan antar molekul menjadi lemah. Penambahan minyak kayu putih pada minyak sawit menghasilkan pengurangan waktu tunda pengapian karena adanya senyawa Cineol pada minyak kayu putih yang melemahkan ikatan van der Waals dalam minyak sawit. Kata-kata kunci: Minyak kayu putih, Minyak sawit, Biodiesel, Droplet

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“…e second role is that the magnetic field can change the spin of hydrogen protons in the fuel from para to ortho [18,19,21,[29][30][31][32]. Higher polarity in coconut attracts stronger electrons, so it becomes less mobile in coconut oil [36], and thus, the spin of hydrogen is para. By giving a magnetic field, the proton spin on coconut can change from para to ortho with weaker bonds, and thus, the combustion reaction can take place faster.…”

Section: Discussionmentioning

confidence: 99%

“…At the same time, the hydrogen proton spin tends to change from the para to ortho state. e magnetic field gives a stronger effect on the coconut because the coconut has a stronger electric pole than jatropha [36]. e orientation of the magnetic field has the same trend of influence both on coconut oil and on jatropha oil.…”

Section: Materials Methods and Model Of Researchmentioning

confidence: 99%

“…Coconut oil can burn at an equivalence ratio that is leaner than jatropha oil. Premixed coconut oil flames lift off and then blew off at an equivalence ratio below 0.83 while premixed jatropha oil flames lift off and then blew off below 0.85. is shows that coconut oil is more difficult to evaporate than jatropha oil because the pole of coconut oil is more stronger than that of jatropha, so it requires more air to burn [35,36]. Weaker polar jatropha is more volatile, so the combustion reaction became faster and the laminar flame speed was slightly higher than that of coconut.…”

Section: Materials Methods and Model Of Researchmentioning

confidence: 99%

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The Role of Magnetic Field Orientation in Vegetable Oil Premixed Combustion

Perdana

Yuliati

Hamidi

et al. 2020

Journal of Combustion

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This study observed the influence of magnetic field orientation on the premixed combustion of vegetable oil. The results show that the magnetic field increased the laminar burning velocity because the spin of electron became more energetic and changes the spin of hydrogen proton from para to ortho. The increase of flame speed became larger on vegetable oil with stronger electric poles. The attraction magnetic field gives the strongest effect against the increase of flame speed and makes flame stability limit wider toward lean equivalence ratio. This is because O2 with the paramagnetic nature is pumped more crossing flame from the south pole (S) to north pole (N) whereas the heat energy carried by H2O from the reaction product with the diamagnetic nature is pumped more crossing flame in the N pole to the S pole. This made the combustion close to Lewis number equal to unity, whereas in the repulsion magnetic poles, S-S, more O2 is pumped into the flame while more heat is pumped out of the flame, and thus, combustion in the flame is leaner and reactions are not optimal. Conversely, at N-N poles, more heat carried by H2O was pumped into the flame while more O2 was pumped out of the flame. As a result, combustion in the flame is richer and the reaction is also not optimal. As a consequence, the velocity of the laminar flame at the repelling poles is lower than that of attracting poles.

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The role of pole and molecular geometry of fatty acids in vegetable oils droplet on ignition and boiling characteristics

Cited by 41 publications

References 21 publications

The Dynamic Interaction of Water Droplet with Nano-Stalagmite Functional Groups of Taro Leaf Surface

The Dynamic Interaction of Water Droplet with Nano-Stalagmite Functional Groups of Taro Leaf Surface

The Role of Eucalyptus Oil in Crude Palm Oil As Biodiesel Fuel

The Role of Magnetic Field Orientation in Vegetable Oil Premixed Combustion

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