A Laboratory Exercise on Determination of a Power Law by Logarithmic Plotting

1954 ◽  
Vol 22 (6) ◽  
pp. 406-407
Author(s):  
T. G. Bullen
Keyword(s):  
Power Law ◽  
Laboratory Exercise

Determination of an effect of 3-chlorophenol on hydroxyl radical generation during ozonation through kinetic study in the power law type

2004 ◽  
Vol 4 (5-6) ◽  
pp. 305-311
Author(s):  
Y.-H. Han ◽  
I. Koshiishi ◽  
H. Utsumi
Keyword(s):  
Power Law ◽  
Ozone Decomposition ◽  
Oh Radical ◽  
Catalytic Intermediates ◽  
Stable Adduct ◽  
Solution Proceeds ◽  
Radical Generation ◽  
Power Law Equation ◽  
The Relationship

Ozone decomposition in aqueous solution proceeds through a radical type chain mechanism. These reactions involve the very reactive and catalytic intermediates hydroxyl (OH) radical, O2− radical, HO2 radical, OH−, H2O2, etc. OH radical is proposed as an important factor in the ozonation of water. In the previous study, generation of OH radical in the ozonation of water containing 3-chlorophenol was mathematically evaluated. In this study, we estimated the kinetic equation for the effect of 3-chlorophenol on OH radical generation during ozonation using the power law equation, in order to analyze it more correctly. The OH radical was trapped with a 5,5-dimethyl-1-pyrroline-N-oxide (DMPO) as a stable adduct, DMPO-OH. The relationship between the ozone concentration, 3-chlorophenol content, and the initial velocity (ν0) of DMPO-OH generation was analyzed mathematically, and the following equation was obtained: ν0 (10−6 M/s)=(1.58×10−5)×[3-chlorophenol (10−6 M)]×[ozone (10−6 M)]2.40+(3.09×10−5)×[ozone (10−6 M)]1.72. The equation fitted very well with the experimental results, and square of the correlation coefficient was larger than 0.9.

Determination of tensile strength of gels prepared from fractionated whey proteins

1986 ◽  
Vol 53 (2) ◽  
pp. 285-292 ◽  
Author(s):  
Keith R. Langley ◽  
David Millard ◽  
E. William Evans
Keyword(s):  
Tensile Strength ◽  
Whey Protein ◽  
Power Law ◽  
Whey Proteins ◽  
Heat Setting ◽  
Protein Gels ◽  
Novel Method ◽  
Β Lactoglobulin

SUMMARYA novel method for measuring tensile strength of heat-setting gels is described and is applied to whey protein gels. Contributions made by β-lactoglobulin and α-lactalbumin individually to the tensile strength of the gel are calculated. The tensile strength can be found from power law equations related to concentration of α-lactalbumin and β-lactoglobulin in whey protein mixtures.

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