Abstract
SummarySolubilities of 14 vegetable oils in four different concentrations of aqueous 2‐propanol at various temperatures were determined by a direct and simple method. Comprehensive solubility data of these oils and the critical solution temperatureversus 2‐propanol composition data are presented in tabular form. Solubility of each oil in aqueous 2‐propanol increases with temperature until the critical solution temperature is reached, at and above which oil and the solvent are miscible in all proportions. Further the critical solution temperatures of all the oils with aqueous 2‐propanol solutions increased with the increase in water content of 2‐propanol solutions. There appears to be a general relation between fatty acid contents of the oils and critical solution temperatures which needs further study.
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