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Effect of Lipid Components Interaction on Supercooling and Depression of Equilibrium Freezing Point
脂質成分の相互作用が脂質の過冷却解消と平衡凝固点降下に及ぼす影響
Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers
脂質成分の相互作用が脂質の過冷却解消と平衡凝固点降下に及ぼす影響
The effects of n-Decane (DCA) and n-Octane (OCT) on the crystallization of n-Hexadecane (HD) were investigated to systematically assess the effect of lipid component interactions on lipid supercooling. We plotted the crystal nucleation temperature against the equilibrium freezing point for the HD-DCA and HD-OCT systems and found a first-order correlation. However, slope evaluation revealed that HD did not supercool as much as the aqueous solution system. n-Alkanes are nonpolar and form weaker
doi:10.11322/tjsrae.20-47_oa
fatcat:hlmnq6blubf4venodtl7nmabzy