The surface tensions of palm oil, palm olein and palm stearin against air were measured using a Kruss Digital Tensiometer. Measurements were carried out from 293.2°K to 453.2°K. Determinations were made on twenty samples of each of the three products and the values obtained were between 33.2 and 22.6 mN/m at 293.2°K and 453.2°K respectively. The surface tensions decrease linearly with increasing temperature.

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