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VEGETABLE OILS
The largest single family of natural resins used by the coatings industry is the vegetable oils (and, more rarely, animal
oils). These oils are conveniently subcategorized into 3
classes: drying oils, semi-drying oils, and non-drying oils.
(Distinctions among the subcategories are gradual rather
than sharp.) Only the drying oils are capable of full conversion from the liquid oil to a cohesive, hard film. While
there are over 100 naturally occurring oils that mi' T be
classified as drying oils, few have gained significant importance. The resin family is dominated by linseed oil and, to
a lesser extent, tung oil, fish oil (e.g., menhaden, sardine,
and herring), and dehydrated castor oil. Semi-drying oils,
used as intermediates in the manufacture of other oxidizing resins (such as alkyd resins and oil-modified urethanes), are dominated by soya bean oil and safflower oil.
Non-drying oils such as raw castor oil, coconut oil, and cottonseed oil are generally used as plasticizing alkyds and
alkyds that are combined with amino formaldehyde resins
in baking systems.
Chemically, oils are all triglycerides (fatty acid triesters of
glycerol). The diverse nature of the oils comes from the
make-up of the fatty acids. While the chemistries of these
materials and the reactions involved in the curing processes were described in some detail in Chapter 4, this chapter
will focus on the nature and uses of specific oil types and
the various processes that are used to modify or upgrade
specific oils.