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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 - Boiling and Freezing Points
Glycerine to Water Concentration
(% by mass, weight)
Specific Gravity
(at 60oF, 15.6oC)
Freezing PointBoiling 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

Glycerine (glycol) water solutions - freezing points

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