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Glycerine - Boiling and Freezing Points

Boiling and freezing points of glycerine aqueous solutions

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The boiling points of glycerine (also called glycerin or glycerol) water mixtures are reduced with increased amounts of glycerine. The freezing points are reduced until glycerine concentration is 66.7 % (mass). Increasing the glycerine concentration above 66.7 % will increase the freezing point as indicated below.

Glycerine to Water Concentration (% by mass, weight)	Specific Gravity (at 60^oF, 15.6^oC)	Freezing Point		Boiling Point
Glycerine to Water Concentration (% by mass, weight)	Specific Gravity (at 60^oF, 15.6^oC)	(^oF)	(^oC)	(^oF)	(^oC)
98.2	1.261	56	13.3	554	290
95	1.253	46	7.8	332	167
90	1.240	29	-1.7	281	138
80	1.213	-5	-20.6	250	121
70	1.185	-38	-38.9	237	114
66.7	1.178	-51	-46.1	234	112
60	1.157	-30	-34.4	228	109
50	1.129	-9	-22.8	223	106
40	1.102	4	-15.6	219	104
30	1.075	15	-9.4	217	103
20		23	-5.0
10		28.9	-1.7

Glycerine (glycol) water solutions - freezing points

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Related Topics

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