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Heat polymerization of safflower oil
Author(s) -
Rhoades W. F.,
Da Valle A. 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/bf02613061
Subject(s) - iodine value , linseed oil , polymerization , viscosity , drop (telecommunication) , chemistry , polymer , materials science , food science , organic chemistry , composite material , computer science , telecommunications
Summary It can be stated that the polymerization rate of safflower oil is sufficiently rapid to warrant its use on a commercial scale. Furthermore, with the proper choice of polymerization temperature, safflower can be bodied at the same rate as linseed. The increasing rate at which safflower bodies in the high viscosity ranges invites further investigation. In these higher viscosity ranges the iodine value continues to drop whereas in the same range the iodine numbers of other oils show a tendency to approach an asymptotic value. Safflower heat bleaches considerably better than linseed and is also equal to or better than soya in this respect.