Thermodynamic properties of aqueous mixtures of LiCl and Li2SO4 at different temperatures

1995 ◽  
Vol 45 (1-2) ◽  
pp. 117-130 ◽  
Author(s):  
Yan Yao ◽  
Ruiling Wang ◽  
Xucun Ma ◽  
Pengsheng Song
Keyword(s):  
Thermodynamic Properties ◽  
Aqueous Mixtures ◽  
Different Temperatures

Thermodynamic properties of aqueous mixtures of hydrochloric acid and cobalt dichloride at different temperatures: application of Pitzer's formalism

1992 ◽  
Vol 96 (1) ◽  
pp. 403-407 ◽  
Author(s):  
Rabindra N. Roy ◽  
C. Porter Moore ◽  
Monica N. White ◽  
Lakshmi N. Roy ◽  
David A. Johnson ◽  
...  
Keyword(s):  
Hydrochloric Acid ◽  
Thermodynamic Properties ◽  
Aqueous Mixtures ◽  
Different Temperatures ◽  
Cobalt Dichloride

scholarly journals Kinetics and thermodynamic properties related to the drying of 'Cabacinha' pepper fruits

2016 ◽  
Vol 20 (2) ◽  
pp. 174-180 ◽  
Author(s):  
Hellismar W. da Silva ◽  
Renato S. Rodovalho ◽  
Marya F. Velasco ◽  
Camila F. Silva ◽  
Luís S. R. Vale
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Free Energy ◽  
Thermodynamic Properties ◽  
Gibbs Free Energy ◽  
Removal Rate ◽  
Effective Diffusion ◽  
Drying Time ◽  
Three Samples ◽  
Different Temperatures

ABSTRACT The objective of this study was to determine and model the drying kinetics of 'Cabacinha' pepper fruits at different temperatures of the drying air, as well as obtain the thermodynamic properties involved in the drying process of the product. Drying was carried out under controlled conductions of temperature (60, 70, 80, 90 and 100 °C) using three samples of 130 g of fruit, which were weighed periodically until constant mass. The experimental data were adjusted to different mathematical models often used in the representation of fruit drying. Effective diffusion coefficients, calculated from the mathematical model of liquid diffusion, were used to obtain activation energy, enthalpy, entropy and Gibbs free energy. The Midilli model showed the best fit to the experimental data of drying of 'Cabacinha' pepper fruits. The increase in drying temperature promoted an increase in water removal rate, effective diffusion coefficient and Gibbs free energy, besides a reduction in fruit drying time and in the values of entropy and enthalpy. The activation energy for the drying of pepper fruits was 36.09 kJ mol-1.

Solubility study of mesalazine in the aqueous mixtures of a deep-eutectic solvent at different temperatures

2021 ◽  
pp. 116300
Author(s):  
Aynaz Zarghampour ◽  
Milad Moradi ◽  
Fleming Martinez ◽  
Salar Hemmati ◽  
Elaheh Rahimpour ◽  
...  
Keyword(s):  
Deep Eutectic Solvent ◽  
Aqueous Mixtures ◽  
Solubility Study ◽  
Different Temperatures

scholarly journals Role of temperature in the numerical analysis of CaO under high pressure

2010 ◽  
Vol 8 (1) ◽  
pp. 126-133 ◽  
Author(s):  
Purvee Bhardwaj ◽  
Sadhna Singh
Keyword(s):  
Phase Transition ◽  
High Pressure ◽  
Numerical Analysis ◽  
Thermodynamic Properties ◽  
Elastic Constants ◽  
Volume Change ◽  
Thermodynamical Properties ◽  
Phase Transition Pressure ◽  
Different Temperatures

AbstractIn this paper we focus on the elastic and thermodynamic properties of the B1 phase of CaO by using the modified TBP model, including the role of temperature. We have successfully obtained the phase transition pressure and volume change at different temperatures. In addition elastic constants and bulk modulus of B1 phase of CaO at different temperatures are discussed. Our results are comparable with the previous ones at high temperatures and pressures. The thermodynamical properties of the B1 phase of CaO are also predicted.

Heat capacities and volumes in aqueous polymer and polymer–surfactant solutions

1987 ◽  
Vol 65 (5) ◽  
pp. 990-995 ◽  
Author(s):  
Gérald Perron ◽  
Josée Francoeur ◽  
Jacques E. Desnoyers ◽  
Jan C. T. Kwak
Keyword(s):  
Thermodynamic Properties ◽  
Chain Length ◽  
Polymer Concentration ◽  
Heat Capacities ◽  
Aqueous Mixtures ◽  
Alkyltrimethylammonium Bromides ◽  
Aqueous Polymer ◽  
Surfactant Interactions ◽  
Polymer Surfactant ◽  
Polymer Interaction

The apparent molar volumes and heat capacities of aqueous mixtures of neutral polymers and ionic surfactants were measured at 25 °C. The polymers chosen were poly(vinylpyrrolidone) (PVP) and poly(ethyleneoxide) (PEO) and the surfactants were the C8, C10, and C12 homologs of sodium alkylsulfates and the C10, C12, and C16 homologs of alkyltrimethylammonium bromides. The polymer–surfactant interactions depend on the nature of both components and on the chain length of the surfactant. The thermodynamic properties of the cationic surfactants are essentially the same in the absence and presence of polymer indicating little surfactant–polymer interaction. On the other hand, the thermodynamic properties of anionic surfactants are shifted, upon the addition of polymers, in the direction of enhanced hydrophobic association. The effect increases with the surfactant chain length and with the polymer concentration. The effect is larger with PVP than with PEO.

scholarly journals Structural Stability and Thermodynamic Properties of (Y2O3)n(n=1-15) Clusters Based on Density Functional Theory

2021 ◽  
Author(s):  
Xin Jiang ◽  
Zhenming Zhang ◽  
Diqiang Luo ◽  
Jinglin You ◽  
Chaobin Lai
Keyword(s):  
Density Functional Theory ◽  
Thermodynamic Properties ◽  
Yttrium Oxide ◽  
Density Functional ◽  
Atomic Orbital ◽  
Cluster Structure ◽  
Functional Theory ◽  
Average Binding Energy ◽  
Bee Colony ◽  
Different Temperatures

The initial configuration of Yttrium oxide clusters (Y2O3)n(n=1-15) was creatively constructed by combining artificial bee colony algorithm with density functional theory. The structures of large and medium-sized yttrium oxide clusters with molecular number greater than 10 were established for the first time, and many new structures that are different from existing research have been obtained. The average binding energy, second-order difference energy, HOMO-LUMO gap, density of states and other properties of the clusters were analyzed. The thermodynamic properties and behavior of nano yttrium oxide clusters at different temperatures and sizes were discussed. Studies have shown that for small-sized clusters, the atomic stacking structure is cage-like, while for medium-sized and large-sized clusters, the composite trapezoidal structure and ellipsoid-like structure are more stable. The nanoclusters tend to be stable as a whole, and the relative stability of the cluster structure is higher when n = 2,4,7,9. The effect of yttrium oxygen atomic orbital on bonding is analyzed. The heat capacity (Cp), enthalpy change (H) and entropy (S) of (Y2O3)n (n=1-15) clusters increase with the increase of temperature (T), and the vibration free energy (Gv) decreases with the increase of T. The stability of the clusters changes in the temperature range of 300K-500K.

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