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.

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.

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. 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.

An automated adiabatic calorimeter for heat-capacity measurements between 20 and 90 K

1988 ◽  
Vol 123 ◽  
pp. 105-111 ◽  
Author(s):  
Tan Zhicheng ◽  
Yin Anxue ◽  
Chen Shuxia ◽  
Zhou Lixing ◽  
Li Fuxue ◽  
...  
Keyword(s):  
Heat Capacity ◽  
Adiabatic Calorimeter ◽  
Heat Capacity Measurements

An adiabatic calorimeter for heat capacity measurements of small samples

2000 ◽  
Vol 352-353 ◽  
pp. 247-253 ◽  
Author(s):  
Zhi-Cheng Tan ◽  
Guang-Yu Sun ◽  
Yong-Ji Song ◽  
Lan Wang ◽  
Jian-Ru Han ◽  
...  
Keyword(s):  
Heat Capacity ◽  
Adiabatic Calorimeter ◽  
Small Samples ◽  
Heat Capacity Measurements

Low-Temperature Heat Capacities and Thermodynamic Properties of a New Complex [Na(H2O)2]6[MoCo6O12(H2O)12]•4.3H2O(s)

2014 ◽  
Vol 525 ◽  
pp. 141-145
Author(s):  
Qing Fen Meng ◽  
Xiao San Xia
Keyword(s):  
Heat Capacity ◽  
Low Temperature ◽  
Adiabatic Calorimeter ◽  
Heat Capacities ◽  
Dehydration Process ◽  
X Ray ◽  
X Ray Crystallography ◽  
Temperature Heat ◽  
Enthalpy And Entropy ◽  
Heat Capacity Measurements

A new complex [Na (H2O)2]6[MoCo6O12(H2O)12]·4.3H2O(s) was synthesized and determined by X-ray crystallography. Low-temperature heat capacities of the compound was measured by a precision automated adiabatic calorimeter over the temperature range from 78 to 380 K. An obvious dehydration process was found in the heat capacity curve of the title compound. The temperature, enthalpy and entropy of the dehydration process were determined to be (370.266±0.292) K, (187.455±0.354) kJ·mol-1, (50.627±0.078) J·K-1·mol-1 by three series of repeated heat capacity measurements in the region of thermal decomposition.

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