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

This study aims to experimentally determine the role of intermolecular forces on the contact angle of vegetable oil droplets. Contact angles were recorded using a microscope and measured using digital sofware. The results show that the surface tension of vegetable oils is infuenced by the London force between the electron clouds of molecules. The process of cooling increases vegetable oil contact angles, due to the decreased kinetic energy of constituent molecules and increased London force on the molecules. A decrease in temperature causes the surrounding water vapor to condense, which adheres to the droplet surface (due to the hydrophilic properties of molecules). Hydrogen bonds develop after moisture adheres to the surface. Further, water molecules on the droplet surface reduce the surface tension, because of hydrogen bonds between the molecules on the droplet surface and moisture. Hydrogen bonds among the molecules force water molecules to accumulate on the droplet surface, which suppresses the droplet surface; therefore the contact angle decreases.