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

<table class="fixed-width table-group" id="tab4"><tr><td><table class="table"><colgroup><col style="width:8.70em"/><col style="width:12.83em"/></colgroup><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr class="thead"><td class="align_left">Type of oil</td><td class="align_center">Kinematic Viscosity (Ns/m<sup>2</sup>)</td></tr><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr><td class="align_left">Jatropha curcas oil</td><td class="align_center">0,0199</td></tr><tr><td class="align_left">Sunflower oil</td><td class="align_center">0,005525</td></tr><tr><td class="align_left">Coconut oil</td><td class="align_center">0,0033</td></tr><tr class="table-tr"><td colspan="2"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Viscosity at room temperature.</div>

The Scientific World Journal

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Table 4

Table 4: Role of Intermolecular Forces on the Contact Angle of Vegetable Oil Droplets during the Cooling Process 