Abstract
1. Dilatometric curves betweenca. −38° C. and temperatures representing the liquid state have been determined for a number of pure triglycerides and some commercial fats. 2. From the dilatometric data and density data on the liquid samples, determinations have been made of the density in both the liquid and the solid states, the expansibility of each state with increase in temperature, and the dilation accompanying melting of the samples. From similar comparative data on the three polymorphic forms of tristearin determinations have been made of the volume changes accompanying transformation from one form to another. 3. Certain relationships are pointed out among the various properties of melting point, density, expansibility, melting dilation, specific heat and heat of fusion, and the relation of these properties to chain length and degree of unsaturation in triglycerides is discussed.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
