Determination of Melting Point of Alkyd from Mango by Capillary Method (CAT#: STEM-PPA-0059-YJL)

Name: Determination of Melting Point of Alkyd from Mango by Capillary Method
SKU: STEM-PPA-0059-YJL
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Introduction

Mahua oil is a nondrying and nonedible oil available abundantly. Its major components are myristic, palmitic stearic, arachidic, oleic, and linoleic acids. Its other uses are limited and therefore can be potentially exploited in preparation of resins. Medium oil length alkyd was prepared using fatty acids derived from Mahua oil. Other raw materials used were pentaerythritol and phthalic anhydride. Mahua oil is a nondrying and nonedible oil available abundantly.

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Principle Applications Procedure Materials

Principle

Melting point is a characteristic property of solid crystalline substance. It is the temperature at which the solid phase changes to the liquid phase. This phenomenon occurs when the substance is heated.
The melting point measurement is usually performed in thin glass capillary tubes with an internal diameter of 1 mm and a wall thickness of 0.1 – 0.2 mm. A finely-ground sample is placed in the capillary tube to a filling level of 2 – 3 mm and introduced in a heated stand (liquid bath or metal block) in close proximity to a high accuracy thermometer. The temperature in the heating stand is ramped at a user-programmable fixed rate. The melting process is visually inspected to determine the melting point of the sample.