SUBSTANCE

Specific Heat

Heat of Vaporization [Btu/lb]

Bolling
Point
['F]

Density
Weight
[lbs./cu.ft]

Weight in [lbs./gal]

Thermal
Conductivity
Btu in/hr ft² ºF

Acetic Acid, 100%

0.48

175

245

65.4

8.74

1.14

Aceone,100%

0.514

225

133

49.0

6.5

5.0

Allyl Alcohol

0.665

293

207

55.0

7.35

-

Ammonia, 100%

1.1

589

-27

47.9

6.4

3.48

Amyl Alcohol

0.65

216

280

55

7.35

-

Aniline

0.514

198

63

64.6

8.63

1.25

Arochlor Oil

0.28

650

89.7

12

-

Brine-CalciumChloride,25%

0.689

76.6

3.36

Brine Solium Chloride, 25%

0.786

730

220

74.1

9.9

2.88

Butyl Alcohol

0.687

254

244

45.3

6

Butyric Acid

0.515

345

50.4

6.73

Carbon Tetrachloride

0.21

170

98.5

13.16

Corn Syrup, Dextrose

0.65

231

87.8

11.73

Cottonseed Oil

0.47

　160

59

59.2

7.9

1.2

Ether

0.503

160

95

46.0

6.14

0.95

Ethyl Acetate

0.475

183.5

180

51.5

6.88

Ethyl Alcohol, 95%

0.6

370

50.4

6.74

Ethyl Bromide

0.215

108

101

90.5

12.1

1.3

Ethyl Chloride

0.367

166.5

54

57

7.62

Ethyl Bodide

0.161

81.3

160

113

15.1

Ethylene Bromide

0.1

120

83

0.172

16

270

Ethylene Chloride

 71.7

139

0.2999

9.58

240

Ethylene Glycol

　70.0

0.555

9.36

387

Fatty Acid-Aleic

0.7

547

55.4

7.4

Fatty Acid-Palmitic

0.996

　53.1

0.653

7.1

520

Fatty Acid-Stearic

0.550

721

52.8

7.06

0.936

Fish, Fresh, Average

0.75

55-65

Formic Acid

0.525

216

213

69.2

9.25

Freon 11

0.208

74.9

92.1

12.3

0.6

Freon 12

0.232

62

-21.6

81.8

10.93

0.492

Freon 22

0.3

-41.36

74.53

9.96

0.624

Fruit,Fresh, Avg.

0.88

50-60

6.7-8.0

Glycerine

0.58

　-137.1

556

78.7

10.5

1.97

Heptane

0.49

137.1

210

38.2

5.1

Hexane

0.6

142.5

155

38.2

5.1

Honey

0.34

Hydrochloric Acid, 10%

0.93

221

66.5

8.89

Ice Cream

0.7

Lard

0.64

57.4

7.67

Linseed Oil

0.44

552

57.9

7.74

Maple Syrup

0.48

Mercury

0.033

117

675

845

113

59.64

Methyl Acetate

0.47

176.5

133

54.8

7.3

Methyl Chloroform

0.26

95

165

82.7

11

Methylene Chloride

0.288

142

104

82.6

11

Milk,3.5%

0.9

   220　

64.2

8.58

Molasses

0.6

918

220

87.4

11.68

Nitric Acid, 7%

0.92

64.7

8.65

Nitric Acid, 95%

0.5

207

187

93.5

12.5

Nitrobenzene

0.35

142.2

412

Olive Oil

0.47

570

58

7.75

Perchlorethylene

0.21

90

250

101.3

13.54

Petroleum Products:
Asphalt

0.42

62.3

8.33

5.04

  Benzene

0.42

170

175

56

7.48

1.04

  Fuel Oils:

  Fuel Oil #I (Kerosene)

0.47

86

**440

50.5

6.75

1.008

  Fuel Oil #2

0.44

53.9

7.2

0.96

  Fuel Oil Medium #3, #4

0.425

67

**580

55.7

7.44

0.918

  Fuel Oil Heavy   #5, #6

0.41

58.9

7.87

0.852

  Gasoline

0.53

116

**280

41-43

5.5-5.75

0.936

  Machine/Lube Oils:
SAE 10-30

0.43

55.4

7.4

SAE 40-50

0.43

55.4

7.4

  Napthalene

0.396

103

424

54.1

7.23

  Paraffin,Melted(150'F+)

0.69

70

572

56

7.5

1.68

Propane (Compressed)

0.576

-48.1

0.13

0.02

1.81

Toluene

0.42

53.7

7.18

1.032

Transformer Oils

0.42

56.3

7.5

0.9

Phenol (Carbolic Acid)

0.56

346

66.6

8.9

Phosphoric Acid, 10%

0.93

65.4

8.74

Phosphoric Acid, 20%

0.85

69.1

9.24

Polyurethane Foam ComPonents Part A lsocyanate

0.6

77

10.3

1.14

Part B Polyoil Resin

0.7

74.8

10

1.32

Potassium (1000'F)

0.18

893

1400

44.6

5.96

260.4

Propionic Acid

0.56

177.8

286

61.8

8.26

Propyl Alcohol

0.57

295.2

208

50.2

6.7

sea Water

0.94

64.2

8.58

Sodium (lOOO'F)

0.3

1810

1638

51.2

6.84

580

Sodium Hydroxide
(Caustic Soda)   30% Sol.

0.84

82.9

11.08

Sodium Hydroxide
(Caustic Soda) 50% Sol.

0.78

95.4

12.75

Soybean Oil

0.24-0.33

57.4

7.67

Starch

95.4

12.75

Sucrose,40% Sugar Syrup

0.66

214

73.5

9.8

Sucrose,60% Sugar Syrup

0.74

218

80.4

10.75

Sulfur, Melted (500 'F)

0.24

120

832

112

14.97

Sulfuric Acid, 20%

0.84

218

71

9.5

Sulfuric Acid, 60%

0.52

282

93.5

12.5

2.88

Sulfuric Acid, 98%

0.35

219

625

114.7

15.33

1.8

Trichloroethylene

0.23

103

188

91.3

12.2

0.84

Trichloro-Trifluoroethane

0.21

63

118

94.6

12.64

Turpentine

0.42

133

319

54

7.2

Vegetable Oil

0.43

57.5

7.69

Vegetables, Fresh,

0.92

50-60

Water

1.00

965

212

62.5

8.34

4.08

Wines, Table & Dessert,

0.9

64.2

Xylene

4.11

149.2

288

53.8

7.2