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Surface phenomena of fats for parenteral nutrition
Author(s) -
Singleton W. S.,
Benerito Ruth R.
Publication year - 1955
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02636473
Subject(s) - surface tension , cottonseed oil , unsaponifiable , chemistry , crude oil , organic chemistry , chromatography , thermodynamics , food science , petroleum engineering , physics , engineering
Summary Surface tensions of natural vegetable oils of known origin and processing conditions have been measured over the temperature range 25°–27° by means of a modification of the capillary rise method. Interfacial tensions against water of the crude and refined oils have been determined at 25°. The surface tensions and interfacial tensions against water of 1,3‐dipalmito‐2‐lactin at 75° and of a synthetic fat at 55° have been determined. The method of Least Squares was applied to the surface tension‐temperature data to obtain equations of the form, γ=a−bt, where γ is the surface tension in dynes cm −1 , t is the temperature in °C., and a and b are the least square factors. Only the crude rice, olive, and cottonseed oils have interfacial tensions against water less than 10 dynes cm −1 . Of the refined oils, coconut oil has the lowest interfacial tension, namely 12.8 dynes cm −1 . All of the other refined oils have interfacial tensions between 14.5 and 22.9 dynes cm −1 at 25°. The addition of unsaponifiable matter to a refined oil had little effect on its interfacial tension, but the addition of a small percentage of a crude oil to a refined oil lowered the interfacial tension of the refined oil considerably.