Thermodynamic evaluation of mass diffusion in ionic mixtures

2014 ◽  
Vol 21 (2) ◽  
pp. 022708 ◽  
Author(s):  
Grigory Kagan ◽  
Xian-Zhu Tang
Keyword(s):  
Mass Diffusion ◽  
Thermodynamic Evaluation ◽  
Ionic Mixtures

Burgers fluid flow in perspective of Buongiorno’s model with improved heat and mass flux theory for stretching cylinder

2020 ◽  
Vol 92 (3) ◽  
pp. 31101
Author(s):  
Zahoor Iqbal ◽  
Masood Khan ◽  
Awais Ahmed
Keyword(s):  
Diffusion Process ◽  
Mathematical Formulation ◽  
Thermal Relaxation ◽  
Mass Diffusion ◽  
Stretching Cylinder ◽  
Discussion Section ◽  
Buongiorno’S Model ◽  
Homotopy Analysis ◽  
Burgers Fluid ◽  
Diffusion Phenomena

In this study, an effort is made to model the thermal conduction and mass diffusion phenomena in perspective of Buongiorno’s model and Cattaneo-Christov theory for 2D flow of magnetized Burgers nanofluid due to stretching cylinder. Moreover, the impacts of Joule heating and heat source are also included to investigate the heat flow mechanism. Additionally, mass diffusion process in flow of nanofluid is examined by employing the influence of chemical reaction. Mathematical modelling of momentum, heat and mass diffusion equations is carried out in mathematical formulation section of the manuscript. Homotopy analysis method (HAM) in Wolfram Mathematica is utilized to analyze the effects of physical dimensionless constants on flow, temperature and solutal distributions of Burgers nanofluid. Graphical results are depicted and physically justified in results and discussion section. At the end of the manuscript the section of closing remarks is also included to highlight the main findings of this study. It is revealed that an escalation in thermal relaxation time constant leads to ascend the temperature curves of nanofluid. Additionally, depreciation is assessed in mass diffusion process due to escalating amount of thermophoretic force constant.

Thermodynamic evaluation of process to obtain charcoal from the slow pyrolysis of babassu coconut

2017 ◽  
Author(s):  
Francisco Everton Tavares de Luna ◽  
Laionel Guedes ◽  
Herculano Telino Macau ◽  
Rennan Jackson Ferreira Macedo
Keyword(s):  
Thermodynamic Evaluation ◽  
Slow Pyrolysis

Surface interaction of sweet potato peels (Ipomoea batata) with Cd(II) and Pb(II) ions in aqueous medium

2019 ◽  
Author(s):  
Chem Int
Keyword(s):  
Aqueous Medium ◽  
Sweet Potato ◽  
Adsorption Process ◽  
Low Cost ◽  
Correlation Coefficients ◽  
Order Kinetic ◽  
Thermodynamic Evaluation ◽  
Dissociative Mechanism ◽  
Pseudo Second Order ◽  
Potato Peels

The removal of Cd(II) and Pb(II) ions from aqueous medium was studied using potato peels biomass. The adsorption process was evaluated using Atomic Absorption Spectrophotometer (AAS). The Vibrational band of the potato peels was studied using Fourier Transform Infrared Spectroscopy (FTIR). The adsorption process was carried out with respect to concentration, time, pH, particle size and the thermodynamic evaluation of the process was carried at temperatures of 30, 40, 50 and 60(0C), respectively. The FTIR studies revealed that the potato peels was composed of –OH, -NH, –C=N, –C=C and –C-O-C functional groups. The optimum removal was obtained at pH 8 and contact time of 20 min. The adsorption process followed Freundlich adsorption and pseudo second-order kinetic models with correlation coefficients (R2) greater than 0.900. The equilibrium adsorption capacity showed that Pb(II) ion was more adsorbed on the surface of the potato peels biomass versus Cd (II) ion (200.91 mg/g > 125.00 mg/g). The thermodynamic studies indicated endothermic, dissociative mechanism and spontaneous adsorption process. This study shows that sweet potato peels is useful as a low-cost adsorbent for the removal of Cd(II) and Pb(II) ions from aqueous medium.

A thermodynamic evaluation of the FeCoCr system

Calphad ◽  
1981 ◽  
Vol 5 (4) ◽  
pp. 227-237 ◽  
Author(s):  
C. Allibert ◽  
C. Bernard ◽  
G. Effenberg ◽  
H.-D. Nüssler ◽  
P.J. Spencer
Keyword(s):  
Thermodynamic Evaluation
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