Evaluation and prediction of n‐fatty acid critical properties

To develop new and useful methods for evaluating and predicting the critical properties of n‐fatty acid, leastsquares equations were developed that correlate, with good agreement, the n‐fatty acid critical properties (a) with chain length; (b) with other n‐fatty acid properties, e.g., melting points, boiling points, densities, and refractivities; and (c) with the corresponding n‐alkane critical properties. Critical properties defined by the equations are presumed to be correct, whereas those in substantial disagreement are considered wrong.