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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 - 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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