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Viscosities Of Vegetable Oils And Fatty Acids, Hossein Noureddini, B C. Teoh, L Davis Clements
Viscosities Of Vegetable Oils And Fatty Acids, Hossein Noureddini, B C. Teoh, L Davis Clements
Papers in Biomaterials
Data for viscosity as a function of temperature from 24 to llO°C (75 to 230°F) have been measured for a number of vegetable oils (crambe, rapeseed, corn, soybean, milk- coconut, lesquerella) and eight fatty acids in the from Cg to CZZ 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 24'C (75'F), or the melting point of the substance, to llO°C (230°F). The correlation constants are …
Densities Of Vegetable Oils And Fatty Acids, Hossein Noureddini, B C. Teoh, L Davis Clements
Densities Of Vegetable Oils And Fatty Acids, Hossein Noureddini, B C. Teoh, L Davis Clements
Papers in Biomaterials
Complete data for density as a function of temperature have been measured for a number of vegetable oils (cramhe, rapeseed, corn, soybean, milkweed, coconut, lesquerella), as well as eight fatty acids in the range CS to C,, at temperatures from above their melting points to llQ°C (23Q°F). The specific gravity and density measure mente were performed according to American Society for Testing and Materials (ASTM) standard test methods D 368, D 891 and D 1298 for hydrometers and a modified ASTM D 369 and D 891 for pycnometers. Correlation constants, based on the experimental data, are presented for calculating the …