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

<table class="fixed-width table-group" id="tab2"><tr><td><table class="table"><colgroup><col style="width:5.61em"/><col style="width:8.66em"/><col style="width:5.51em"/><col style="width:6.41em"/><col style="width:7.48em"/></colgroup><tr><td class="thead-hr" colspan="5"><hr/></td></tr><tr class="thead"><td class="align_left">Fatty Acid</td><td class="align_center">Octadecanoic acid</td><td class="align_center">Oleic Acid</td><td class="align_center">Linoleic acid</td><td class="align_center">Eicosenoic acid</td></tr><tr><td class="thead-hr" colspan="5"><hr/></td></tr><tr><td class="align_left">Percentage</td><td class="align_center">9,9</td><td class="align_center">41,29</td><td class="align_center">33,55</td><td class="align_center">3,53</td></tr><tr class="table-tr"><td colspan="5"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Fatty acid composition of Jatropha curcas oil.</div>

The Scientific World Journal

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Table 2

Table 2: Role of Intermolecular Forces on the Contact Angle of Vegetable Oil Droplets during the Cooling Process 