Viscosities of vegetable oils and fatty acids
| Item Type | Journal Article |
|---|---|
| Author | H. Noureddini |
| Author | B. Teoh |
| Author | L. Davis Clements |
| URL | http://dx.doi.org.proxy.uchicago.edu/10.1007/BF02637678 |
| Volume | 69 |
| Issue | 12 |
| Pages | 1189-1191 |
| Publication | Journal of the American Oil Chemists' Society |
| Date | December 01, 1992 |
| DOI | 10.1007/BF02637678 |
| Accessed | 2009-06-25 15:19:53 |
| Library Catalog | SpringerLink |
| Abstract | Abstract Data for viscosity as a function of temperature from 24 to 110C (75 to 230F) have been measured for a number of vegetable oils (crambe, rapeseed, corn, soybean, milk-weed, coconut, lesquerella) and eight fatty acids in the range from C9 to C22. The viscosity measurements were performed according to ASTM test methods D 445 and D 446. Several correlations were fitted to the experimental data. Correlation constants for the best fit are presented. The range of temperature in which the correlations are valid is from 24C (75F), or the melting point of the substance, to 110C (230F). The correlation constants are valuable for designing or evaluating such chemical process equipment as heat exchangers, reactors, distillation columns, mixing vessels and process piping. |
| Date Added | 2009-06-25 12:32 |
| Added By | Forest Gregg |
| Date Modified | 2009-06-25 12:32 |