Comparative Study of Molecular Interactions in Sunflower and Olive Oils with Acetone-DMSO Binary Solvent Systems at 303 K and 308 K Using Excess Acoustic and Thermodynamic Properties

This study investigates the molecular interactions of sunflower oil and olive oil with acetone and dimethyl sulfoxide (DMSO) in binary solvent systems at two different temperatures (303 K and 308 K). Using ultrasonic velocity, density, and viscosity measurements, various acoustic and thermodynamic excess properties such as excess molar volume (VE), excess isentropic compressibility (βE), acoustic impedance (Z), and excess Gibbs free energy of activation (ΔG*E) were evaluated. These properties provide insight into the strength and nature of solute-solvent interactions. Results indicate that DMSO exhibits stronger interactions with both oils compared to acetone. Furthermore, sunflower oil tends to show slightly stronger interactions than olive oil due to its higher polyunsaturated fatty acid content. An increase in temperature generally weakens molecular interactions in all systems.