Investigation of lipid-water system. Part 2.—Effect of water on the polymorphism of long chain alcohols and acids

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Abstract
The capacity of water-insoluble fatty alcohols to take up water into their bimolecular layer lattice is related to the polymorphism of the solid. Water increases the freezing point from liquid to the hexagonal α-form and reduces the transition temperature to the lower symmetry packing, thereby stabilizing the α-form. About one molecule of water is taken up per four molecules of alcohol and an arrangement involving hydrogen bonding of a water molecule to four alcohol hydroxyl groups is suggested.
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