Glycerine - Boiling and Freezing Points
Boiling and freezing points of glycerine aqueous solutions.
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 60oF, 15.6oC) | Freezing Point | Boiling Point | ||
|---|---|---|---|---|---|
| (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 | |||
