FATTY ACIDS AND THEIR ESTERS: I. SOME OBSERVATIONS ON THE CRYOSCOPY AND EBULLIOSCOPY OF FATTY ACIDS

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Abstract
By the ebullioscopic method and in benzene solution, saturated fatty acids show, with increasing carbon content, a decreasing degree of association up to lauric acid, after which it remains more or less constant. Unsaturation is shown to decrease the extent to which the molecules of fatty acids of the same carbon content associate. The degree of association of oleic acid in several solvents has also been determined.