Data for viscosity as a function of temperature from 24 Please refer to the preceding paper in this issue (3) for to llO°C (75 to 230°F) have been measured for a number the fatty acid composition and source or manufacturer of vegetable oils (crambe, rapeseed, corn, soybean, milk-of each vegetable oil, and for the purity and the manufacweed, coconut, lesquerella) and eight fatty acids in the turers of the fatty acids used in the experimental prorange from Cg to CZZ The viscosity measurements were cedures. The information was provided by the performed according to ASTM test methods D 445 and manufacturers.

Complete data for density as a function of temperature have been measured for a number of vegetable oils (crambe, rapeseed, corn, soybean, milkweed, coconut, lesquerella), as well as eight fatty acids in the range C9 to C22 at temperatures from above their melting points to 110°C (230°F). The specific gravity and density measurements were performed according to American Society for Testing and Materials (ASTM) standard test methods D 368, D 891 and D 1298 for hydrometers and a modified ASTM D 369 and D 891 for pycnometers. Correlation constants, based on the experimental data, are presented for calculating the density of fatty acids and vegetable oils in the range of temperature from 24°C (75°F) or the melting point of the substance, to 110°C (230°F). The constants are valuable for designing or evaluating such chemical process equipment as heat exchangers, reactors, process piping and storage tanks. Estimated density of fatty acids by a modified Rackett equation is also presented.