108 



II. CHEMISTRY OF FATTY ACIDS AND GLYCEROL 



Table 39 

 Viscosities op Saturated Fatty Acids at Several Temperatures" 



« Data from A. IZ. Dunstan, J. Chem. Soc, 107, 667-672 (1915) and L. Deffet, Bull, 

 soc. chim. Belg., 40, 385-402 (1931). 



The viscosity increases with prolongation of the fatty acid chain. In 

 long-chain compounds, it greatly exceeds that of substances which possess 

 a ring or a compact structure. Viscosity is decreased by increasing tem- 

 perature, but the change is not a linear one. However, it has been de- 



10 



20 



30 



40 



50 60 70 



TEMPERATURE. "C. 



80 



90 



100 



Fig. 23. Temperature-viscosity relationships for saturated acids from Ce to Cu- 



