Role of Intermolecular Forces on the Contact Angle of Vegetable Oil Droplets during the Cooling Process

<table class="figure-group"><tr class="fig-image" id="a"><td><object data="https://static.hindawi.com/articles/tswj/volume-2018/5283753/figures/5283753.fig.009a.svgz" name="5283753.fig.009a" type="image/svg+xml"></object></td></tr><tr class="fig-caption"><td><b>(a) </b>Changes in geometry due to cooling of oleic acid</td></tr><tr class="fig-image" id="b"><td><object data="https://static.hindawi.com/articles/tswj/volume-2018/5283753/figures/5283753.fig.009b.svgz" name="5283753.fig.009b" type="image/svg+xml"></object></td></tr><tr class="fig-caption"><td><b>(b) </b>Changes in geometry due to cooling of linoleic acid</td></tr><tr class="fig-image" id="c"><td><object data="https://static.hindawi.com/articles/tswj/volume-2018/5283753/figures/5283753.fig.009c.svgz" name="5283753.fig.009c" type="image/svg+xml"></object></td></tr><tr class="fig-caption"><td><b>(c) </b>Changes in geometry due to cooling of lauric acid</td></tr></table>

The Scientific World Journal

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Figure 9

Figure 9: Role of Intermolecular Forces on the Contact Angle of Vegetable Oil Droplets during the Cooling Process 