Abstract

Narendra S. Joshi^1,2, Govinda P. Waghulde^2* and Gaurav R. Gupta³

DOI : http://dx.doi.org/10.13005/ojc/370632

Edible vegetable oils were gelled by using N-(2-aminoethyl)-oleamide. Oils in their free state were subjected to differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) analysis. The gels of these oils were prepared by using N-(2-aminoethyl)-oleamide as gelator and similar thermal analysis of the gels was carried out. The thermal analysis data obtained was used to determine specific heat capacity at constant pressure (Cp). The values were compared with the reported values of heat capacities. It is observed that the thermal properties and transitions of oils and gels, specific heat capacity is helpful parameter to understand the fundamentals of gels and gelation strategies.

DSC; Gelation; Heat Capacity; Organo-gelator; Thermal Analysis; TGA

[ View HTML Full Text]