The Determination of the Activity Coefficients of the Methylamine Hydrochlorides from Freezing Point Data1

1942 ◽  
Vol 64 (4) ◽  
pp. 965-968 ◽  
Author(s):  
James Homer Jones ◽  
Frank J. Spuhler ◽  
W. A. Felsing
Keyword(s):  
Activity Coefficients ◽  
Freezing Point

Cryoscopy of Milk: Effect of Variations in the Method

1966 ◽  
Vol 49 (3) ◽  
pp. 511-515 ◽  
Author(s):  
R W Henningson
Keyword(s):  
Statistical Analysis ◽  
Sample Size ◽  
Freezing Point ◽  
Collaborative Study ◽  
Sample Temperature ◽  
Milk Samples ◽  
Two Samples ◽  
Temperature Rate

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.

In situ freezing point determination of cryolite baths utilising resistometer measurements

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