Double Freezing-Point Method for Determination of Styrene Purity

1948 ◽  
Vol 20 (4) ◽  
pp. 321-325
Author(s):  
J. F. Masi ◽  
R. K. Cheney
Keyword(s):  
1958 ◽  
Vol 4 (2) ◽  
pp. 142-145 ◽  
Author(s):  
Harold M Kaplan ◽  
Edward F Stephens

Abstract Freezing-point depressions of several anticoagulants were determined from which concentrations isosmolar with the blood of any species may be computed. The method is not applicable to solutes of high molecular weight.


1938 ◽  
Vol 28 (4) ◽  
pp. 654-662 ◽  
Author(s):  
J. V. Botelho da Costa

The results obtained in the preliminary investigation were entirely confirmed, the pF at the “wilting coefficient”, as measured by the modified freezing-point method, varied from 4·0 to 4·4 (round figures), with an average of 4·2.The variation observed bears no relation to the soil texture, neither can it be explained by uncertainties in the freezing-point determinations which have proved to be accurately reproducible. Freezing-point measurements after leaching, conductivity measurements and freezing-point determinations in saturated soil and at the moisture equivalent proved that part of the variation is due to the presence of soluble salts, the more saline soils having a higher pF at the “wilting coefficient”. When the salt content does not exceed about 500 p.p.m. the influence of the salts is hardly detectable, and the pF at the “wilting coefficient” lies between 4·0 and 4·3. Besides unavoidable errors in the wilting experiments several other factors may account for this variation. They are all the factors that have any role in the “history” of the soil. In view of these uncontrollable sources of error a variation of 0·3 pF units can be considered very small.It can therefore be confidently concluded that in ordinary agricultural soils with a salt content of less than about 500 p.p.m. permanent wilting occurs when a critical pF value (lying between 4·0 and 4·3) is reached.


1916 ◽  
Vol 8 (1) ◽  
pp. 50-50
Author(s):  
George J. Bouyoucos ◽  
M. M. McCool
Keyword(s):  

1966 ◽  
Vol 49 (3) ◽  
pp. 511-515 ◽  
Author(s):  
R W Henningson

Abstract Bath level, sample temperature, rate of stirring, degree of supercooling, sample size, sample isolation, and refreezing of the sample were the variables in the thermistor cryoscopic method for the determination of the freezing point value of milk chosen for study. Freezing point values were determined for two samples of milk and two secondary salt standards utilizing eight combinations of the seven variables in two test patterns. The freezing point value of the salt standards ranged from –0.413 to –0.433°C and from –0.431 to –0.642°C. The freezing point values of the milk samples ranged from –0.502 to –0.544°C and from –0.518 to –0.550°C. Statistical analysis of the data showed that sample isolation was a poor procedure and that other variables produced changes in the freezing point value ranging from 0.001 to 0.011°C. It is recommended that specific directions be instituted for the thermistor cryoscopic method, 15.040–15.041, and that the method be subjected to a collaborative study.


2014 ◽  
Vol 18 (12) ◽  
pp. 3339-3344 ◽  
Author(s):  
Graeme A. Snook ◽  
Katherine McGregor ◽  
Andrew J. Urban

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