PHYSICS PROJECT
CLASS XI (2025-2026)
Topic:
Importance of Characterisation of Surface Tension in Food, Pharmaceutical and Packaging
Products
Index
1. Cover Page
2. Topic of the Project
3. Index Page
4. Title of the Project
5. Aims and Objectives
6. Abstract
7. Introduction
8. Experiment/Observation Data
9. Discussion
10. Conclusion
11. Acknowledgement
12. Bibliography
Title of the Project
Importance of Characterisation of Surface Tension in Food, Pharmaceutical and Packaging
Products
Aims and Objectives
Aim:
To explore and understand the significance of surface tension as a fundamental physical
property of liquids and how its characterization can contribute to quality control,
innovation, and problem-solving in the food, pharmaceutical, and packaging industries.
Objectives:
- To define and understand the concept of surface tension, its causes, and its measurement
techniques.
- To examine real-world industrial applications of surface tension in food processing, drug
formulation, and packaging technology.
- To perform experiments that help visualize and quantify surface tension using simple
methods like the capillary rise technique.
- To analyze how differences in surface tension affect emulsion stability, drug dispersion,
and the behavior of liquids in contact with packaging materials.
- To interpret the collected data through graphical and tabular methods and draw
meaningful conclusions.
- To encourage critical thinking and scientific reasoning in understanding how physics
applies to practical, real-world problems.
Abstract
Surface tension is a critical factor influencing the behavior of liquids at interfaces. It is
particularly important in sectors where the interaction of liquids with other materials is
frequent, such as the food, pharmaceutical, and packaging industries. This project
investigates the concept and measurement of surface tension and explores its applications
in enhancing product quality, functionality, and shelf life. A practical experiment using the
capillary rise method demonstrates how surface tension varies between common liquids.
The findings reinforce the importance of understanding surface tension to optimize
industrial processes and material performance.
Introduction
Surface tension is defined as the force acting along the surface of a liquid, causing it to
behave as if it were enclosed in a stretched elastic sheet. This phenomenon results from the
cohesive forces between molecules at the surface of a liquid. Surface tension plays a vital
role in a wide array of natural and technological processes.
In the food industry, surface tension affects how liquids mix, form droplets, or stabilize into
foams and emulsions. For instance, the smoothness of whipped cream, the stability of salad
dressings, and the texture of aerated chocolates depend on controlled surface interactions.
In the pharmaceutical industry, surface tension is critical in drug formulation. It influences
solubility, dispersion, and the bioavailability of active ingredients in suspensions and
emulsions. Accurate characterization helps create consistent and effective medicinal
products.
In packaging, surface tension affects adhesion, wetting, and coating behavior. Proper control
of surface tension ensures that packaging materials interact correctly with inks, glues, and
protective coatings, which enhances the durability and appearance of products.
This project emphasizes how understanding and managing surface tension can lead to
better product performance, efficiency, and innovation across these industries.
Experiment / Observation Data / Graphs / Charts
Experiment Title: Measuring Surface Tension Using the Capillary Rise Method
Apparatus Required:
- Capillary tubes
- Beakers
- Liquids: distilled water, milk, and cooking oil
- Stand and clamp
- Ruler or vernier caliper
- Laboratory thermometer
- Balance to measure density
Theory:
When a capillary tube is dipped into a liquid, the liquid rises due to surface tension. The
relationship between the height of the liquid column and surface tension is given by:
T = (hrρg) / (2 cosθ)
Where:
T = Surface tension (dyne/cm)
h = Height of liquid column (cm)
r = Radius of capillary tube (cm)
ρ = Density of the liquid (g/cm³)
g = Acceleration due to gravity (980 cm/s²)
θ = Contact angle (assumed 0 for water)
Liquid Height (h) in Radius (r) in cm Density (ρ) in Surface Tension
cm g/cm³ (dyne/cm)
Water 4.2 0.05 1.00 58.8
Milk 3.9 0.05 1.03 57.3
Cooking Oil 2.6 0.05 0.92 37.2
Discussion
The experiment confirms that water has the highest surface tension among the tested
liquids, followed by milk and then cooking oil. Water's strong hydrogen bonding contributes
to its high surface tension, which is beneficial in many food and pharmaceutical processes
requiring droplet formation and emulsification.
Milk, being a complex mixture of water, fats, and proteins, has slightly lower surface
tension. This property helps it form stable emulsions, important in dairy product
formulation.
Cooking oil, with its non-polar molecular structure, exhibits low surface tension. This allows
it to spread more easily and makes it suitable for processes requiring lubrication or easy
coating.
In the packaging industry, understanding these differences allows manufacturers to choose
appropriate adhesives and coatings that align with the liquid's behavior. This enhances
sealing, printability, and protection of contents.
Thus, the measurement and interpretation of surface tension is not just a laboratory
exercise but a critical industrial requirement.
Conclusion
Surface tension is a foundational physical property influencing the behavior and interaction
of liquids with solids and gases. This project has helped in identifying the direct
implications of surface tension in real-life applications.
In the food industry, surface tension contributes to the consistency and texture of many
liquid and semi-solid products. Emulsions, foams, and droplets are stabilized through
carefully adjusted surface tensions. For example, the creaminess of dairy products or the
behavior of sauces when poured are determined by the interplay of cohesive forces at the
surface.
In the pharmaceutical sector, surface tension governs the success of drug delivery methods,
especially in the case of suspensions and emulsions. A slight variation in surface tension can
affect how a medicine is absorbed in the body or how long it remains stable on the shelf.
In packaging, control over surface tension ensures optimal adhesion and coating,
contributing to product protection, branding, and usability. Surfaces that are too
hydrophobic or hydrophilic can compromise the sealing process or printing quality.
Understanding and characterizing surface tension provides a scientific foundation for
innovation, quality assurance, and problem-solving in diverse industries. It is an essential
factor in the interdisciplinary nexus of physics, chemistry, biology, and engineering.
Acknowledgement
I would like to express my sincere gratitude to my Physics teacher, who provided valuable
guidance, insightful feedback, and support throughout the project. I also extend my heartfelt
thanks to my parents for their constant encouragement and to the laboratory staff who
assisted with the experimental setup and materials. This project has enhanced my
appreciation of how physics concepts apply to the real world.
Bibliography
- NCERT Class XI Physics Textbook
- www.sciencedirect.com (Research articles on emulsions and fluid mechanics)
- www.physicsclassroom.com
- "Practical Physics" by C. L. Arora
- Packaging World Magazine (www.packworld.com)
- Elsevier Journals on Food and Pharmaceutical Technology
