I am looking for data on freezing points of Glycerol/ Glycol (Any glycol) Mixtures. I did come across an old 1943 paper on Glycerol/Ethylene Glycol/ Water mixtures but didnt find any data on just the two of them. Can anyone kindly share the same?
see this link:
http://pubs.acs.org/doi/pdf/10.1021/ie50189a017
http://www.engineeringtoolbox.com/propylene-glycol-d_363.html
file:///C:/Users/Prof.S%20L%20Shrivastava/Downloads/9781461438397-c1.pdf
http://msdssearch.dow.com/PublishedLiteratureDOWCOM/dh_091b/0901b8038091b508.pdf?filepath=pro
Thank you sir. I will look at the papers you have sent. I am particularly interested in glycerol mixtures that freeze at slightly higher temperatures and not antifreeze compounds. Glycols inherently are great for antifreeze. Glycerol water mixtures at low water contents also appear okay. But I was curious how glycerol and glycol binary mixture ratios change freezing points.
The signalled discussion addresses the freezing point of triethylene glycol: https://www.researchgate.net/post/What_is_the_triethylene_glycols_melting_temperature
Glycols do not have sharp freezing points. Under normal conditions, propylene glycol and its homologs set to glass-like solids, rather than freezing. The addition of water to a glycol yields a solution with a freezing point below that of water. This has led to the extensive use of glycol-water solutions as cooling media at temperatures appreciably below the freezing point of water. Instead of having sharp freezing points, glycol-water solutions become slushy during freezing. As the temperature is lowered, the slush becomes more and more viscous and finally fails to flow.
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