24th September 2009, 11:50 AM
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Member
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Join Date: Jul 2008
Location: usa
Posts: 58
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Glycerol
GLYCEROL
Glycerol (glycerin, melting point: 18℃ boiling point: 290℃, density: 1.2620, flash point: 177℃) is a clear, nearly colorless liquid having a sweet taste but no odor.
Glycerol may be produced by a number of different methods, such as:
1. The saponification of glycerides (oils and fats) to produce soap.
2. The recovery of glycerin from the hydrolysis, or splitting, of fats and oils to produce fatty acids.
3. The chlorination and hydrolysis of propylene and other reactions from petrochemical hydrocarbons.
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