Using Mettler Dropping Point Data from Dilute Soybean Oil-Triglyceride Mixtures to Estimate Thermodynamic Properties for Corresponding Pure Triglyceride-Reference-Cited by-同舟云学术

Using Mettler Dropping Point Data from Dilute Soybean Oil-Triglyceride Mixtures to Estimate Thermodynamic Properties for Corresponding Pure Triglyceride

Published:2017-02-25 Issue:4 Volume:94 Page:519-526
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Moorthy A. S.,List G. R.,Adlof R. O.,Steidley K. R.,Marangoni A. G.

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://link.springer.com/content/pdf/10.1007/s11746-017-2963-5.pdf

Reference15 articles.

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2. Garner WE, King AM (1929) CCXLII. Alteration in the heats of crystallisation of the normal monobasic acids. Part IV. J Chem Soc. doi: 10.1039/JR9290001849

3. Garner WE, Madden FC, Rushbrooke JE (1926) CCCXXVIII. Alternation in the heats of crystallisation of the normal monobasic fatty acids. Part II. J Chem Soc 129:2491–2502

4. Bailey AE (1950) Melting and solidification of fats. Interscience Publishers, New York

5. Timms RE (1978) Heats of fusion of glycerides. Chem Phys Lipids 21:113–129. doi: 10.1016/0009-3084(78)90059-2

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