semanticscholar.org

Thermal properties of fats and oils | Semantic Scholar

@article{Charbonnet1947ThermalPO,
  title={Thermal properties of fats and oils},
  author={Grace H. Charbonnet and W. S. Singleton},
  journal={Journal of the American Oil Chemists Society},
  year={1947},
  volume={24},
  pages={140-142},
  url={https://api.semanticscholar.org/CorpusID:101805872}
}

SummaryHeat capacities of the α- and β-forms of trimyristin, tripalmitin, and tristearin, and the β-form of trilaurin were measured. The heats of fusion of the β-forms of these four compounds were determined.The heats of fusion of the α-forms of trimyristin, tripalmitin, and tristearin were calculated from heat content data. Calculations were also made of the heats of transition, α- to β-form.The molal entropy at 298.16° K. was calculated for the β-form of each compound. 

56 Citations

8 References

Dilatometric investigations of fats

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.