Specific Heat Capacity, Density and Viscosity Determined Using Different Combinations of Coconut Oil and Palm Kernel Oil

Abstract

The specific heat capacity, density, and viscosity of oils are influenced by their chemical composition, temperature, and mixture ratios. Palm kernel oil and coconut oil exhibit distinct physical properties due to their unique fatty acid profiles. This study adopted standardized and precise experimental protocols, with aim of ensuring accuracy, consistency, and reproducibility of results. Both oils (palm kernel oil and coconut oil were sourced from a reliable supplier to ensure consistency in quality and composition; both oils were stored in airtight containers at room temperature to prevent oxidation and contamination. Prior to experiments, the oils were checked for any signs of degradation or impurities. The results showed distinct variations in thermal and physical properties depending on the composition of the oil mixtures, coconut oil displayed a specific heat capacity of approximately 2.01 J/g°C, while palm kernel oil had a slightly higher specific heat capacity of 2.15 J/g°C. As the ratio of palm kernel oil increased in the mixtures, there was a corresponding increase in specific heat capacity, indicating that palm kernel oil retains more heat per gram compared to coconut oil; the density measurements showed that palm kernel oil had a density of approximately 0.923 g/cm³, while coconut oil had a density of 0.911 g/cm³; the viscosity results highlighted that palm kernel oil exhibited a lower viscosity compared to coconut oil. Pure coconut oil showed a viscosity of 46.4 mPa·s, while palm kernel oil's viscosity was measured at 45.7 mPa·s.