Jan Mosio-Mosiewski

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essential is their pour point. These both parameters are highly dependent on the kind of fatty acid used. Table 1 shows the effect of the type of fatty acid on the pour point of various pentaerythritol esters. From Table 1 it is evident that a lower pour point can be obtained for mixed long chain fatty acids (C 18) esters of pentaerythritol. Commercial(More)
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