Silicone Oil 1000 cPs (Polydimethylsiloxane PDMS)

SILICONE OIL  cPs/cSt

Dimethicone

A high quality of silicone oil which is clear, water- white, tasteless, odourless and neutral liquid. Its viscosity shows very little change with temperature variation. It exhibits minimum of change among all types of silicone fluids. Outstanding resistance to high and low temperature extremes, maintenance of flexibility over a wide temperature range are its unique properties.

With competitive price and timely delivery, OSi Specialties sincerely hope to be your supplier and partner.

It shows high resistance to breakdown by mechanical shearing. The low change in viscosity with temperature and excellent heat and cold resistance makes it an ideal lubricant. It is, therefore, widely used in gear wheels, bearings and brushes. It exhibits excellent dielectric properties, which are maintained for prolonged periods of time even under varying operating conditions.

Properties and features of silicone oil

• Chemically Inert
• Good dielectric characteristics
• Excellent High & Low Thermal Stability
• High Water Repellency
• Low surface tension
• Low pour point
• Excellent Lubrication
• Non-Flammable
• High Resistance to Oxidation
• High Resistance to Shear
• Low surface tension
• Low viscosity-temperature change

Wide service temperature range &#;40C to 170C (for open systems), &#;40C to 230C (for closed systems).

Uses of silicone oil :

• Heat & mechanical transfer media
• Hydraulic fluids
• Liquid dielectric for electrical and electronic
• Water repellents
• Polishes
• Antifriction agents
• Lubricants
• Antifoams
• Mould release agents
• Automotive care, Paint
• Sewing thread lubricant & textile spin finish

Other uses include High Damping Action Fluid, Dielectric Fluid, Lubricant for Rubber and plastics, O-Ring Lubricant, Valve and Gasket lubricant.

Chemical Properties of Silicone :

• Formula: (-Si(CH3)2O-)n
• CAS No: &#;62&#;9
• Viscosity:  centistokes
• Pour Point: &#;47 oC (closed cup)
• Flash Point: 314 oC (open cup)
• Ignition temperature: > approx 450 oC
• Density: 0.97 g/cm3 at 20oC
• Surface tension: 21.3 dynes/cm @25C
• Refractive index: 1.4
• Thermal expansion cc/cc C: 0.
• Dielectric Constant 50Hz: 2.75
• Dielectric Strength volt/mil: 400
• Thermal Conductivity g/cal/cs/sec C: 0.

Health & Safety:

This product is not classified according to the EU regulations.

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Other silicone oils we have available:

Silicone oil 50cPs

Silicone oil 350cPs

Silicone oil cPs

Silicone emulsion

PLEASE NOTE: This product is not for human or animal consumption.

Polydimethylsiloxane (PDMS) was previously reported to show no protective effect in continuous deep-frying. In this study, we used canola oil with/without added PDMS to deep-fry shredded potato at 180°C either continuously or with 10-, 20-, or 30-min intervals between frying sessions for 6 h. In continuous deep-frying in canola oil not containing PDMS, far more oil vapor was generated from the oil and the water in the potato compared to frying with 20- and 30-min intervals between sessions and the oil in the fryer accordingly had a lower polar compound content (PC). The longer the oil was used to deep-fry potato, the more steam was generated from potato. Thus, polar compounds evaporated into the air in the steam, resulting in a low PC value of oil in the fryer. In contrast, both thermal deterioration and oil vaporization were remarkably inhibited in canola oil containing PDMS regardless of the frying pattern, and the PC value of the oil in the fryer increased in proportion to the amount of potato deep-fried. Canola oil with/without added PDMS was heated at 180°C for 6 h to confirm the effect of water released from potato on the oxidation of oil. A large increase in PC was observed in canola oil not containing PDMS when heated without water but this increase was inhibited to some extent when water was supplied continuously. On the other hand, the PC of canola oil containing PDMS was far lower than that of oil not containing PDMS, but the addition of water promoted an increase in PC. In conclusion, we observed superior protective effects of PDMS regardless of the deep-frying pattern employed, but the PC value nonetheless increased as the amount of food deep-fried increased. In addition, we confirmed that water in potato strongly correlates to PC increase of oil in the fryer.

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