scholarly journals Thermodynamic properties of organic compounds. 3. Sublimation enthalpy and heat capacities of 2,4,6-trimethylbenzonitrile N-oxide

1993 ◽  
Vol 38 (1) ◽  
pp. 101-104 ◽  
Author(s):  
William E. Acree ◽  
V. M. Sevruk ◽  
A. A. Kozyro ◽  
A. P. Krasulin ◽  
G. J. Kabo ◽  
...  
Keyword(s):  
Thermodynamic Properties ◽  
Organic Compounds ◽  
Heat Capacities ◽  
Sublimation Enthalpy

scholarly journals A group contribution model for determining the sublimation enthalpy of organic compounds at the standard reference temperature of 298K

2013 ◽  
Vol 354 ◽  
pp. 265-285 ◽  
Author(s):  
Farhad Gharagheizi ◽  
Poorandokht Ilani-Kashkouli ◽  
William E. Acree ◽  
Amir H. Mohammadi ◽  
Deresh Ramjugernath
Keyword(s):  
Organic Compounds ◽  
Group Contribution ◽  
Reference Temperature ◽  
Sublimation Enthalpy ◽  
Group Contribution Model

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.

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