Ultrasonic studies on edible oils

Ultrasonic spectroscopy of edible oils has been studied using mustard, coco nut, rice bran, pongam, linseed, sun flower, safflower and cotton seed oil. The ultrasonic velocity, density anf viscosity are measured and Rao consta nt, free volume, internal pressure and energy of activation of these oils a re computed, The results lead to a better understanding of molecular intera ction in these edible oils. For oils with closer and more compact, molecula r structure the ultrasonic velocity is higher compared to oils with less co mpact molecular structure. The internal pressure of oils is lower than that of water.