Surfaces of most liquids in contact with air have higher entropy and lower melting temperature T s than the bulk. 1 However, materials consisting of linear alkyl chains such as n-alkanes and alcohols exhibit surface freezing, where the surfaces remain ordered 1-3 K above the bulk melting temperature (T m ). 2-4 Interestingly, chemical attachment of linear alkanes to a polymeric backbone (poly(n-alkyl acrylates)) dramatically increases the temperature window where the ordered phase exists (∆T ) (T s -T m ) ≈ 9-20 K). In fact, surface sensitive infrared-visible sum frequency generation spectroscopy and X-ray scattering show the presence of two distinct surface transitions. 5,6 One (T s1 ) associated with crystalline to smectic-like phase and the other (T s2 ) from smectic-like to disordered liquid phase. Why these side chain polymers show enhanced temperature range of surface order in comparison to small molecule alkanes and alcohols is not understood. Intuitively, this could be attributed to lower entropy due to chemical attachment of the side chains to the polymer backbone (loss of positional entropy). Here, we report the first surface tension measurements of side chain acrylate polymers as a function of temperature to measure the thermodynamic parameters of this ordered surface phase. Surprisingly, it is not the positional entropy but partial crystallinity that controls the magnitude of ∆T. These results offer interesting possibilities to control the surface properties by altering the linker groups that attach these hydrocarbon chains to the polymer backbone for applications in the areas of smart adhesives and release coatings. 7,8 Poly(n-alkyl acrylates) were obtained from Landec Corporation and were used as received. The polydispersity of these polymers were broad (10-20) due to melt polymerization process. Measurements on narrower polydisperse samples (≈3) showed similar results. Also the results were consistent with poly(n-alkyl acrylates) prepared by transesterification of poly(tert-butyl acrylate) having polydispersity of 1.12 with an alcohol of an appropriate chain length. 5 Differential scanning calorimetry (DSC) performed at a heating rate of 0.5 K/min showed a sharp melting transition and diffuse freezing transition for side chain length, n ) 16, 18, and 22 (see Supporting Information). The bulk transition temperatures (T m and T f ), enthalpy (in this paper enthalpy is assumed to be equivalent to energy because of negligible contribution of pdV, ∆ b ), and entropy ∆S b of melting are shown in Tables 1 and 2. The suffix b corresponds to bulk. ∆ b and ∆S b are reported for the heating cycle rather than the cooling cycle because of the sharp melting transition. The surface tension was measured with a thin platinum wire of nominal diameter 0.5 mm attached to Wilhelmy Cahn 2000 microbalance. The actual diameter of the wire (0.53 mm) was calibrated using heptane. The error in absolute surface tension measurements is ( 0.5 mN m -1 . The cell temperature was changed in steps of 0.2 K at the rate of 0.1 K/min ...