Chemical and Biomolecular Engineering, Department of: Papers in Subdisciplines
Papers in Biomaterials
Date of this Version
12-1992
Citation
Journal of American oil Chemists' Society (December 1992) 69(12): 1,189-1,191
Abstract
Data for viscosity as a function of temperature from 24 to 110°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 110°C (230°F). The correlation constants are valuable for designing or evaluating such chemical process equipment as heat exchangers, reactors, distillation columns, mixing vessels and process piping.
Comments
Copyright © 1992, American Oil Chemists' Society. Used by permision