Dilatometric investigations of fats. VI. Melting dilation as a function of chain length in fatty acids and their glyceryl esters

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Abstract
Summary: Melting dilations have been determined for the even‐numbered, saturatedn‐fatty acids in the series lauric through stearic, and some of their glyceryl esters. These data have been correlated with data obtained previously to determine the relationship between melting dilation and the effective chain length of these compounds.The melting dilations of the mono‐, di‐, and triglyceryl esters of a fatty acid were found to be proportional to the acid residue content of each compound. The melting dilation of a monoglyceride was one‐half that of the diglyceride and one‐third that of the triglyceride of the same fatty acid.The increment of melting dilation of the fatty acids and glyceryl esters increased regularly with each addition of two methylene groups, with the end group components exerting a contant effect on the volume change.Equations were developed for calculating the melting dilation of then‐fatty acids and their glycerides as a function of chain length of the fatty acid radical.The melting dilations of those compounds which are unsaturated, or have less than 10 carbon atoms, cannot be calculated by these equations.