scholarly journals New Experimental Data on Thermodynamic Properties of the Aqueous Solution of N,N-Diethyl-N-methylammonium Bromide and N,N-Diethyl-N-methylammonium Methanesulfonate

2021 ◽  
Author(s):  
Marta Królikowska ◽  
Katarzyna Grzeszyk ◽  
Michał Skonieczny ◽  
Marek Królikowski ◽  
Maciej Zawadzki
Keyword(s):  
Experimental Data ◽  
Aqueous Solution ◽  
Thermodynamic Properties

Utilization of Waste of Enzymes Biomass as Biosorbent for the Removal of Dyes from Aqueous Solution in Batch and Fluidized Bed Column

2020 ◽  
Vol 71 (1) ◽  
pp. 1-12
Author(s):  
Salman H. Abbas ◽  
Younis M. Younis ◽  
Mohammed K. Hussain ◽  
Firas Hashim Kamar ◽  
Gheorghe Nechifor ◽  
...  
Keyword(s):  
Experimental Data ◽  
Aqueous Solution ◽  
Particle Size ◽  
Adsorption Capacity ◽  
Fluidized Bed ◽  
Flow Rate ◽  
Fungal Biomass ◽  
Solution Flow Rate ◽  
Maximum Adsorption Capacity ◽  
Solution Flow

The biosorption performance of both batch and liquid-solid fluidized bed operations of dead fungal biomass type (Agaricusbisporus ) for removal of methylene blue from aqueous solution was investigated. In batch system, the adsorption capacity and removal efficiency of dead fungal biomass were evaluated. In fluidized bed system, the experiments were conducted to study the effects of important parameters such as particle size (701-1400�m), initial dye concentration(10-100 mg/L), bed depth (5-15 cm) and solution flow rate (5-20 ml/min) on breakthrough curves. In batch method, the experimental data was modeled using several models (Langmuir,Freundlich, Temkin and Dubinin-Radushkviechmodels) to study equilibrium isotherms, the experimental data followed Langmuir model and the results showed that the maximum adsorption capacity obtained was (28.90, 24.15, 21.23 mg/g) at mean particle size (0.786, 0.935, 1.280 mm) respectively. In Fluidized-bed method, the results show that the total ion uptake and the overall capacity will be decreased with increasing flow rate and increased with increasing initial concentrations, bed depth and decreasing particle size.

Capillary flows and self-assembly of porous hydrate structures

2012 ◽  
Vol 9 (1) ◽  
pp. 22-25
Author(s):  
S.V. Amel’kin ◽  
D.Ye. Igoshin
Keyword(s):  
Experimental Data ◽  
Aqueous Solution ◽  
Self Assembly ◽  
Capillary Flow ◽  
Secondary Crystallization ◽  
Assembly Model ◽  
Physical Processes ◽  
Good Correspondence ◽  
Solution Formation ◽  
Capillary Flows

A self-assembly model for porous hydrate structures is proposed, which takes into account the sequence of basic physical processes: hydrate growth on the surface of the aqueous solution, formation of islet structure, capillary flow, separation and transfer of secondary crystallization nuclei to the meniscus. The model was studied within the cellular automata method. A good correspondence between the results of the simulation and the experimental data is obtained.

Separation of phenylenediamine isomers by using decamethylcucurbit[5]uril

2021 ◽  
Author(s):  
Long Cao ◽  
Han-Ling Guo ◽  
Rui Lian Lin ◽  
Li-Fei Tian ◽  
Zhi-Hua Zhang ◽  
...  
Keyword(s):  
Experimental Data ◽  
Aqueous Solution ◽  
Solid State ◽  
Phenylenediamine Isomers

Using multiple techniques, this work studied the binding behaviors of decamethylcucurbit[5]uril (Me10Q[5]) with o-, m- and p-phenylenediamine (PDA) isomers both in solid state and in aqueous solution. Experimental data indicate...

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.

scholarly journals Mathematical modeling and determination of thermodynamic properties of jabuticaba peel during the drying process

2016 ◽  
Vol 20 (6) ◽  
pp. 576-580 ◽  
Author(s):  
Cristian F. Costa ◽  
Paulo C. Corrêa ◽  
Jaime D. B. Vanegas ◽  
Fernanda M. Baptestini ◽  
Renata C. Campos ◽  
...  
Keyword(s):  
Experimental Data ◽  
Thermodynamic Properties ◽  
Drying Process ◽  
Drying Temperature ◽  
Air Temperatures ◽  
Nutritional Qualities ◽  
Forced Air ◽  
Air Circulation ◽  
Best Fit

ABSTRACT Jabuticaba is a fruit native of Brazil and, besides containing many nutritional qualities, it also has a good field for use in products such as flour for cakes and biscuits, juice, liqueur, jelly and others. This study aimed to model the drying kinetics and determine the thermodynamic properties of jabuticaba peel at different drying air temperatures. Ripe fruits of jabuticaba (Myrciaria jaboticaba) were collected and pulped manually. Drying was carried out in a forced-air circulation oven with a flow of 5.6 m s-1 at temperatures of 40, 50, 60 and 70 °C. Six mathematical models commonly used to represent the drying process of agricultural products were fitted to the experimental data. The Arrhenius model was used to represent the drying constant as a function of temperature. The Midilli model showed the best fit to the experimental data of drying. The drying constant increased with the increment in drying temperature and promoted an activation energy of 37.29 kJ mol-1. Enthalpy and Gibbs free energy decreased with the increase in drying temperature, while entropy decreased and was negative.

Thermodynamic properties of new gluconamide-based cationic surfactants in aqueous solution: Experimental and modeling approaches

2013 ◽  
Vol 66 ◽  
pp. 1-8 ◽  
Author(s):  
Bożenna Różycka-Roszak ◽  
Edyta Woźniak ◽  
Paweł Misiak ◽  
Renata Frąckowiak ◽  
Kazimiera A. Wilk
Keyword(s):  
Aqueous Solution ◽  
Thermodynamic Properties ◽  
Cationic Surfactants ◽  
Modeling Approaches
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