Additionally, for a given water content in mixed oil, the number of hydrogen bonds between water molecules and vegetable oil molecules showed an increasing trend with increasing VO proportion in mixed oil, which indicates that formation of hydrogen bonds between water molecules and vegetable oil molecules accounts for an increase in total hydrogen bonds in mixed oil with increasing VO proportion, as shown in Figure 6 .
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Molecular Dynamics Study on the Diffusion Behavior of Water Molecules and the Dielectric Constant of Vegetable/Mineral Oil Blends.
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It is worth noting that, with the increase in VO content under the same water content, the free volume of water molecules also showed a trend of gradual decrease owing to the large number of strong polar groups introduced by water and vegetable oil molecules.