Intermolecular Interactions between Cooking Oils with Alcohols: Thermophysical, Thermodynamic and FTIR Studies
This paper reports the study which was done in the determination of the intermolecular interactions of cooking oils with alcohols using thermophysical properties: Densities, ρ, Viscosity, ɳ, and refractive index, , which were measured at various temperature range from (293.15 to 313.15) K at whole composition range and under atmospheric pressure. Furthermore thermodynamics properties such as excess molar volume, , deviation in viscosity, Δɳ, and deviation in refractive index, Δn, were also calculated and fitted to the Redlich−Kister polynomial equation in order to derive the coefficients and approximate the standard error in the measurements. The results obtained by thermodynamics were confirmed by Fourier Transform Infrared Spectroscopy (FTIR). The results obtained revealed that different cooking oils interact with alcohols differently since cyclohexanol showed weak interactions with cooking oils due to molecular structures comparing to 2-butanol. These molecular interactions of cooking oils with alcohols its importance is increasing to the biodiesel production/research.