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Dilatometric investigations of fats. V. volume changes associated with the polymorphism and melting of monostearin
Author(s) -
Singleton W. S.,
Vicknair E. J.
Publication year - 1951
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02589707
Subject(s) - stearic acid , dilation (metric space) , melting temperature , solid state , chemistry , polymorphism (computer science) , materials science , analytical chemistry (journal) , thermodynamics , chromatography , organic chemistry , composite material , physics , mathematics , biochemistry , geometry , genotype , gene
Summary 1‐Monostearin of 99.2% purity was prepared and the polymorphic forms known as sub‐alpha (α s ), alpha (α), beta prime (β′), and beta (β) obtained, and their expansibilities determined over the temperature range from the solid to the liquid state. The melting dilation of each form was calculated from the observed expansibilities. From the values for the expansibility, density, and melting dilation, the specific volume of any of the polymorphic forms of monostearin at any temperature from the solid to the liquid state may be calculated. The melting dilations of stearic acid, monostearin, and tristearin are in direct proportion to the mole percentage of stearyl groups present in each compound. By means of this relationship a melting dilation for distearin was calculated.