Abstract
AbstractThe liquid density of fatty acids can be accurately estimated by the modified Rackett equation over a wide range of temperatures. The modified Rackett equation requires the critical properties and an empirical parameter,ZRA, for each acid as the basis for computing density as a function of temperature. The liquid density of vegetable oils can be estimated by using mixture properties corresponding to the fatty acid composition and a correction for the triglyceride form. The density prediction is explicitly temperature‐dependent.
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