scholarly journals Emergence of equilibrium thermodynamic properties in quantum pure states. II. Analysis of a spin model system

2010 ◽  
Vol 133 (3) ◽  
pp. 034510 ◽  
Author(s):  
Barbara Fresch ◽  
Giorgio J. Moro
Keyword(s):  
Thermodynamic Properties ◽  
Model System ◽  
Spin Model ◽  
Equilibrium Thermodynamic ◽  
Pure States

Equilibrium Thermodynamic Properties Behind Strong Shocks in Helium

1968 ◽  
Vol 72 (686) ◽  
pp. 155-159
Author(s):  
M. Lalor ◽  
H. Daneshyar
Keyword(s):  
Mach Number ◽  
Partition Function ◽  
Shock Waves ◽  
Thermodynamic Properties ◽  
Strong Shock ◽  
Equilibrium Thermodynamic ◽  
Ionized Gas ◽  
Number Range ◽  
Shock Mach Number ◽  
Strong Shock Waves

Summary Tables of equilibrium thermodynamic properties of the ionized gas formed behind strong shock waves in Helium are presented, in the Mach number range 10 to 30, for initial pressures of 0-1, 0-5, 1, 5, 10, 50, 100 torr. The effect of the inclusion of the full partition function series is demonstrated in the Mach number range 20 to 30. A numerical solution has been developed such that the only experimental quantities required for its use are the shock Mach number and the pre-shock conditions.

scholarly journals Thermodynamic properties of a tetramer Ising-Heisenberg bond-alternating chain as a model system forCu(3−Chloropyridine)2(N3)2

2005 ◽  
Vol 72 (2) ◽  
Author(s):  
Jozef Strečka ◽  
Michal Jaščur ◽  
Masayuki Hagiwara ◽  
Kazuhiko Minami ◽  
Yasuo Narumi ◽  
...  
Keyword(s):  
Thermodynamic Properties ◽  
Model System ◽  
Alternating Chain

scholarly journals Characterising Lithium-Ion Electrolytes via Operando Raman Microspectroscopy

2020 ◽  
Author(s):  
Jack Fawdon ◽  
Johannes Ihli ◽  
Fabio La Mantia ◽  
Mauro Pasta
Keyword(s):  
Thermodynamic Properties ◽  
Concentration Gradient ◽  
Electrolyte Concentration ◽  
Electrochemical Impedance ◽  
Lithium Ion ◽  
Transference Number ◽  
Model System ◽  
Raman Microspectroscopy ◽  
Apparent Diffusion ◽  
Li Ion

<div><div><div><p>Knowledge of electrolyte transport and thermodynamic properties in Li-ion and ”beyond Li-ion” technologies is vital for their continued development and success. Here, we present a method for fully characterising electrolyte systems. By measuring the electrolyte concentration gradient over time via operando Raman microspectroscopy, in tandem with potentiostatic electrochemical impedance spectroscopy, the Fickian ”apparent” diffusion coefficient, transference number, thermodynamic factor, ionic conductivity and resistance of charge-transfer were quantified within a single experimental setup. Using lithium bis(fluorosulfonyl)imide (LiFSI) in tetraglyme (G4) as a model system, our study provides a visualisation of the electrolyte concentration gradient; a method for determining key electrolyte properties, and a necessary technique for correlating intermolecular electrolyte structure with the described transport and thermodynamic properties.</p></div></div></div>

scholarly journals Effects of Chickpea Protein on Carbohydrate Reactivity in Acrylamide Formation in Low Humidity Model Systems

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 167 ◽  
Author(s):  
Karolina Miśkiewicz ◽  
Justyna Rosicka-Kaczmarek ◽  
Ewa Nebesny
Keyword(s):  
Thermodynamic Properties ◽  
Reducing Sugars ◽  
Model System ◽  
Model Systems ◽  
Protein Preparation ◽  
Acrylamide Formation ◽  
Low Humidity ◽  
Egg Yolks ◽  
Hen Egg

Asparagine and reducing sugars are the principal precursors of acrylamide in foods. Their main sources in pastries are flour and hen egg yolks. One method of reducing acrylamide content in food may be to add a chickpea protein preparation. The aim of the study was to determine the effects of the chickpea protein preparation on the thermodynamic properties of carbohydrates and the amount of acrylamide formed in low humidity model systems. In the studied systems, the type and amount of acrylamide precursors and humidity were designed to reflect the parameters typical of shortcrust cookies. In the study, the highest amounts of acrylamide were formed in the reaction between asparagine and fructose and the lowest in the reaction between asparagine and sucrose. Furthermore, the addition of chickpea protein to the analyzed carbohydrate–asparagine model systems reduced the content of acrylamide formed during baking at 180 °C regardless of the type of carbohydrate. The greatest acrylamide reduction (41%) was found in the model system containing fructose.

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