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EC number: 227-813-5
CAS number: 5989-27-5
Table 1: Experimental vapour pressure data
of d-limonene at various temperature
Vapour pressure (Pa)
Table 2: Estimated saturated vapour
pressures values of d-limonene at 298 K
% Error (From experimental value)
The saturated vapour pressure of d-limonene
was measured using a static method at different temperatures from 223 to
468 K and Antoine’s constants were determined from experimental values
to calculate the vapour pressure at a given temperature.
The measured results were compared with
those obtained using different estimation methods like Antoine-Grain,
Watson, Lee-Kesler, Gomez-Thodos, The experimental saturated vapour
pressure of d-limonene was found to be 200 Pa at 298 K.
- Experimental value: 267 Pa at 24 °C (Simon
et al., 1995); 187 Pa (Massaldi and King, 1973)
- Estimated value: 223 Pa (Daubert and
Danner, 1989); 205 Pa (ACD/PVAP Web Service V.2.6, 1995)
A study was conducted to determine the vapor
pressure of R-(+)-limonene using stripping method.
The vapor pressure of R-(+)-limonene at 25
°C was determined to be 213 ± 29 Pa.
The vapour pressure of d-limonene is 190 Pa
at 20 °C.
Estimated vapor pressure of limonene at room
temperature (23.5 °C):
- Model A: estimated using Banerjee's model
(Yalkowsky and Banerjee, 1992) = 272 Pa
- Model B: estimated using SPARC model
(Hilal et al., 1994) = 193 Pa
A study was conducted with fask method to
determine the vapour pressure of limonene. The test substance was placed
in small glass cup, suspended above water, set into a shaking flask.
After saturation, the gas samples were extracted with isooctane solution
and analysed using GC. Vapor pressure was calculated from its gas-phase
concentration, using the ideal gas equation.
The experimental vapour pressure of limonene
was 202 Pa (at 23.5 °C) and 18.4 Pa (at 6 °C). Estimated vapor pressure
values of limonene at 23.5 °C were 272 Pa (Banerjee's model) and 193 Pa
The vapour pressure of d-limonene at 25 °C is 200 Pa.
The vapour pressure of d-limonene, measured
using a static method in a well-documented study, was chosen as key
value. It was supported by several other experimental data which were
all consistent with this result.
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