Thermodynamic Properties of Binary Mixtures Containing N,N-Dimethylacetamide + 2-Alkanol: Experimental Data and Modeling

2014 ◽  
Vol 59 (2) ◽  
pp. 275-281 ◽  
Author(s):  
Mohammad Almasi
Keyword(s):  
Experimental Data ◽  
Thermodynamic Properties ◽  
Binary Mixtures

scholarly journals Viscosities of binary mixtures of toluene with butan-1-ol and 2-methylpropan-2-ol

2005 ◽  
Vol 70 (11) ◽  
pp. 1313-1323 ◽  
Author(s):  
Vasile Dumitrescu ◽  
Octav Pântea
Keyword(s):  
Experimental Data ◽  
Thermodynamic Properties ◽  
Viscous Flow ◽  
Binary Mixtures ◽  
Liquid Mixtures ◽  
Viscosity Coefficients ◽  
Binary Liquid ◽  
Excess Viscosities ◽  
Flow Activation ◽  
Kister Equation

The viscosities of binary liquid mixtures of toluene with butan-1-ol and 2-methylpropan-2-ol have been determined at 298.15, 303.15, 308.15, 313.15 and 318.15 K over the whole concentration range. The Hind, Grunberg-Nissan, Wijk, Auslander and McAllister models were used to calculate the viscosity coefficients and these were compared with the experimental data for the mixtures. Excess viscosities were also calculated and fitted to the Redlich-Kister equation. Various thermodynamic properties of viscous flow activation were determined and their variations with composition are discussed.

Thermodynamic properties of binary mixtures containing thiaalkanes

1980 ◽  
Vol 77 ◽  
pp. 445-449 ◽  
Author(s):  
Zohra Ferhat-Hamida ◽  
Robert Philippe ◽  
Jean-Claude Merlin ◽  
V. Kehiaian
Keyword(s):  
Thermodynamic Properties ◽  
Binary Mixtures

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.

Thermodynamic properties of binary mixtures: Hexamethylphosphoric triamide + a polar liquid at 25�C

1994 ◽  
Vol 23 (2) ◽  
pp. 263-273 ◽  
Author(s):  
Katsutoshi Tamura ◽  
Sachio Murakami ◽  
Yoshimasa Akagi ◽  
Masato Fukumori ◽  
Yoshikane Kawasaki
Keyword(s):  
Thermodynamic Properties ◽  
Binary Mixtures ◽  
Polar Liquid ◽  
Hexamethylphosphoric Triamide

Heats of mixing of binary mixtures of pyridine base with n-alkane

1988 ◽  
Vol 66 (7) ◽  
pp. 1625-1627 ◽  
Author(s):  
Teresa Kasprzycka-Guttman ◽  
Juan H. Vera
Keyword(s):  
Experimental Data ◽  
Binary Mixtures ◽  
Experimental Results ◽  
Pyridine Base ◽  
Heats Of Mixing

Heats of mixing of 2,4-lutidine and 2,4,6-collidine with n-alkanes were measured at 293.15 K using an isothermal dilution calorimeter. Experimental results were fitted with a Redlich–Kister polynomial. Experimental data and coefficients for the Redlich–Kister polynomials are reported.

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