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Diss Factsheets

Physical & Chemical properties

Melting point / freezing point

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Administrative data

Link to relevant study record(s)

Description of key information

melting point of different qualities in the range 138-169 °C

Key value for chemical safety assessment

Additional information

Melting points of different qualities of Fatty acids, C16-18 (even numbered), aluminum salts were determined by capillary method, Kofler bench and DSC. The results vary in the range 138-169 °C. The values do not depend on the origin of the fatty acids which were used for production (tallow based or vegetable based) but on the ratio of aluminum mono/di/tri -alkylcarboxylates. The melting point increases with increasing mono-content.