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Full-Text Articles in Biomaterials
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 …