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

<table class="fixed-width table-group" id="tab3"><tr><td><table class="table"><colgroup><col style="width:5.61em"/><col style="width:6.49em"/><col style="width:5.92em"/><col style="width:5.51em"/><col style="width:6.63em"/></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">Palmitic acid</td><td class="align_center">Elaidic acid</td><td class="align_center">Oleic Acid</td><td class="align_center">Linoleic Acid</td></tr><tr><td class="thead-hr" colspan="5"><hr/></td></tr><tr><td class="align_left">Percentage</td><td class="align_center">6,27</td><td class="align_center">2,96</td><td class="align_center">22,35</td><td class="align_center">66,19</td></tr><tr class="table-tr"><td colspan="5"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Fatty acid composition of sunflower oil.</div>

The Scientific World Journal

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Table 3

Table 3: Role of Intermolecular Forces on the Contact Angle of Vegetable Oil Droplets during the Cooling Process 