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Originally Posted by Tim_Lou
hmm... but it looks like impossible.
since the molecule size of cooking oil is way bigger than that of biodiesel...
London forces cant be reduced, can it? by heating?
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In general, London dispersion forces - being the weakest of the intermolecular forces - are easily overcome by heating: that's why molecules held together only by London dispersion forces (such as O2 molecules, H2 molecules, CH4 molecules, CO2 molecules, etc., and even octane) have such low melting (and usually boiling) points.
As you point out, though, the strength of the intermolecule attraction generated by London dispersion forces does increase with (1) increasing molecular mass and (2) molecular linearity. So having larger molecules in cooking oil does pose a problem. But at least with cooking oil - as opposed to fats used for cooking, which come from animals - the fatty acid chains are unsaturated and therefore contain one or more double bonds that help reduce the London dispersion forces between them by generating "kinks" in the molecules.
Keeping in mind the two things that cause London dispersion forces to increase in strength, ways to reduce the intermolecular attraction between cooking oil molecules would be to make them less linear (oxidation, to create more double bonds) and/or shortening the molecules ("cracking").
PS: Don't know exactly what good any of this does here, if any, because I didn't read any of the links or try to follow the discussion.