THE FREEZING OF WATER IN FISH MUSCLE AND IN GELATIN

1932 ◽  
Vol 7 (2) ◽  
pp. 178-186 ◽  
Author(s):  
J. H. Mennie
Keyword(s):  
Heat Capacity ◽  
Freezing Point ◽  
Bound Water ◽  
Fish Muscle ◽  
Unfrozen Water ◽  
Capacity Curves ◽  
Calorimetric Measurements ◽  
Point Curve ◽  
Thermal Data ◽  
Heat Capacity Measurements

From the calorimetric measurements of Chipman and Langstroth (4) an estimate is made of the percentage of water frozen at temperatures down to − 20 °C. in samples of muscle from different species of fish. It is pointed out that if such measurements are to be used for the estimation of "bound" water, it must be known what portion of the water is kept from freezing by any inorganic salts that are present. Heat-capacity measurements on a 1.7% sodium chloride solution are given, and are shown to agree well with values calculated from available thermal data with the aid of the freezing-point curve. Heat-capacity curves for dry gelatin and 20, 40 and 66% gels are given. The unfrozen water in these gels at temperatures down to − 20 °C. is estimated and compared with results obtained by other methods.

HEAT CAPACITY MEASUREMENTS ON GELATIN GELS. II.

1934 ◽  
Vol 10 (4) ◽  
pp. 452-462 ◽  
Author(s):  
W. F. Hampton ◽  
J. H. Mennie
Keyword(s):  
Experimental Data ◽  
Heat Capacity ◽  
Heat Effect ◽  
Freezing Point ◽  
Temperature Range ◽  
Calorimetric Measurements ◽  
Gelatin Gels ◽  
Heat Capacity Measurements

Measurements of the heat capacity of gelatin gels, prepared from ash-free, electric gelatin, have been extended to cover the temperature range between − 180° and 25 °C. and the concentration range from 9 to 100% gelatin. Change in the temperature of the gel above the freezing point is found to be accompanied by a heat effect which has not previously been taken into account in calorimetric measurements on gels and which renders the interpretation of the experimental data uncertain.

HEAT CAPACITY MEASUREMENTS ON GELATIN GELS. I.

1932 ◽  
Vol 7 (2) ◽  
pp. 187-197 ◽  
Author(s):  
W. F. Hampton ◽  
J. H. Mennie
Keyword(s):  
Heat Capacity ◽  
Bound Water ◽  
Adiabatic Calorimeter ◽  
Calorimetric Measurements ◽  
Gelatin Gels ◽  
Heat Capacity Measurements ◽  
New Equation

Heat capacity measurements using an adiabatic calorimeter have been made on a 24% gel, on dry gelatin and on gelatin containing 12.5% water. The calculation of bound water from calorimetric measurements is discussed, and the limitations of the method used by previous workers indicated. A new equation is derived and an estimate of bound water in the 24% gel given. Further work is in progress.

scholarly journals BOUND WATER IN MUSCLE

1934 ◽  
Vol 17 (6) ◽  
pp. 783-790 ◽  
Author(s):  
J. Brooks
Keyword(s):  
Vapour Pressure ◽  
Freezing Point ◽  
Bound Water ◽  
Free Water ◽  
Unfrozen Water ◽  
Initial Freezing

1. The amount of free unfrozen water, i.e. water acting as normal solvent, in frog's muscle at temperatures below the initial freezing-point has been calculated from the vapour pressure isotherm of the muscle. 2. Significant amounts of free water are present at –20°C. The total amount of unfrozen water at –20°C. cannot, therefore, be taken as a measure of the bound water in muscle. 3. The calculated values of free water, when compared with experimentally determined values of total unfrozen water, indicate that the amount of bound water in muscle at various temperatures is small. 4. A temperature considerably below –20°C., roughly between –40° and –60°C., is required to freeze completely the free water in muscle.

HEAT CAPACITY MEASUREMENTS ON GELATIN GELS. III.

1935 ◽  
Vol 12 (5) ◽  
pp. 702-706 ◽  
Author(s):  
W. R. Horn ◽  
J. H. Mennie
Keyword(s):  
Heat Capacity ◽  
Bound Water ◽  
Heat Capacities ◽  
Sharp Discontinuity ◽  
Gelatin Gels ◽  
Heat Capacity Measurements

The heat required to warm a gelatin gel from 0° to 25 °C. is greater than the sum of the heat capacities of the water and the gelatin present by an amount which varies with the concentration of the gel, and which equals 6.7 cal. per gram of dry gelatin for gels of concentration below about 52%. It is inferred that there is less bound water, or the water is less firmly bound, at 25° than it is at 0° C. If the heat capacity measurements are plotted against gel concentration there is a sharp discontinuity at 0. 52 gm. water per gram of dry gelatin which is interpreted as meaning that this is the amount of water which is closely bound at 0° C.

HEAT CAPACITY MEASUREMENTS ON THE DILUTED ISING SYSTEM Cs3CopZn1-pCl5

1971 ◽  
Vol 32 (C1) ◽  
pp. C1-1008-C1-1009 ◽  
Author(s):  
E. LAGENDIJK ◽  
W. J. HUISKAMP ◽  
P. F. BONGERS
Keyword(s):  
Heat Capacity ◽  
Ising System ◽  
Heat Capacity Measurements

Carbon and thick film chip resistors as thermometers for heat capacity measurements below 1 K

Cryogenics ◽  
1991 ◽  
Vol 31 (9) ◽  
pp. 796-800 ◽  
Author(s):  
M.L. Siqueira ◽  
R.J. Viana ◽  
R.E. Rapp
Keyword(s):  
Heat Capacity ◽  
Thick Film ◽  
Heat Capacity Measurements

Studies on rhenium (Re) solubility and heat capacity measurements onCa10-xRex(PO4)6(OH)2±δ, x= 0 to 0.7for radwaste immobilization

2021 ◽  
Vol 696 ◽  
pp. 178824
Author(s):  
L. Shirley Auxilia ◽  
Hrudananda Jena ◽  
Abhiram Senapati ◽  
R. Sudha
Keyword(s):  
Heat Capacity ◽  
Heat Capacity Measurements

The heat capacity measurements of CoSb3-based Skutterudite compounds

2010 ◽  
Vol 101 (6) ◽  
pp. 808-811 ◽  
Author(s):  
Yubi Zhang ◽  
Changrong Li ◽  
Guiying Xu ◽  
Zhenmin Du ◽  
Cuiping Guo ◽  
...  
Keyword(s):  
Heat Capacity ◽  
Heat Capacity Measurements
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