THE HEAT CONTENT OF WATER ADSORBED ON CELLULOSE

1939 ◽  
Vol 17b (1) ◽  
pp. 40-50 ◽  
Author(s):  
J. H. Shipley ◽  
W. Boyd Campbell ◽  
O. Maass
Keyword(s):  
Heat Capacity ◽  
Experimental Technique ◽  
Heat Content ◽  
Bound Water ◽  
Adsorbed Water ◽  
Adiabatic Calorimeter ◽  
Temperature Range ◽  
Specific Heats ◽  
New Type

The heat capacity of water adsorbed on cellulose has been measured by means of a new type of adiabatic calorimeter and a new experimental technique. Measurements have been made with 2, 4, 8, and 12% adsorbed water over the temperature range − 35° to + 25 °C. with considerable accuracy. A mechanism, that of a change in the amount of bound water with the temperature, has been suggested to explain the high values obtained for the apparent specific heats of adsorbed water.

SPECIFIC HEATS AND LATENT HEAT OF FUSION OF ICE

1930 ◽  
Vol 3 (3) ◽  
pp. 205-213 ◽  
Author(s):  
W. H. Barnes ◽  
O. Maass
Keyword(s):  
Heat Capacity ◽  
Latent Heat ◽  
Adiabatic Calorimeter ◽  
Heat Capacities ◽  
Heat Of Fusion ◽  
Final Temperature ◽  
Latent Heat Of Fusion ◽  
Temperature Range ◽  
Specific Heats

Values for the heat capacities of ice and resulting water from initial temperatures of between 0 °C. and − 78.5 °C. to a final temperature of + 25.00 °C. are measured to ± 0.05% or better with an improved adiabatic calorimeter previously described. The specific heats of ice over the temperature range 0° C. to − 80 °C. are found and the latent heat of fusion of ice at 0 °C. is obtained from these heat capacity determinations.

Influence of temperature and composition on some physical properties of milk and milk concentrates. I. Heat capacity

1972 ◽  
Vol 39 (1) ◽  
pp. 65-73 ◽  
Author(s):  
F. Fernández-Martín
Keyword(s):  
Heat Capacity ◽  
Skim Milk ◽  
Heat Content ◽  
Linear Regression Equation ◽  
Total Solids ◽  
Temperature Range ◽  
Apparent Heat Capacity ◽  
Whole Milk ◽  
Set Up ◽  
Solids Content

SummaryAn isothermal jacket calorimeter was set up and apparent heat capacities of skim-milk, half-and-half milk, whole milk, and their concentrates up to about 30 % total solids were measured throughout the 5–70°C temperature range. Above the butterfat melting interval, the heat capacity of every sample was linearly related to temperature and a linear regression equation was found to relate heat capacity and total solids content for each one of the 3 milk sets. By means of an overall approximation, a single expression relating heat capacity, temperature and total solids content was also derived. To facilitate calculations of relative heat content for practical purposes, an average apparent heat capacity was computed for the whole temperature range and a nomogram was constructed for its determination from fat and solids-not-fat contents in any sample.

scholarly journals THE HEAT CONTENT OF WATER SORBED ON CELLULOSE

1937 ◽  
Vol 15b (5) ◽  
pp. 224-228 ◽  
Author(s):  
J. H. Shipley ◽  
W. Boyd Campbell ◽  
O. Maass
Keyword(s):  
Heat Capacity ◽  
Specific Heat ◽  
Pure Water ◽  
Heat Content ◽  
Temperature Range

The specific heat of cellulose has been determined for the temperature range − 70° to 25 °C. The heat capacity of water sorbed to the extent of 5.92 and 12.0% by cellulose has been determined for the range − 78.5° to 25 °C. These data are compared with the heat capacity of pure water for the same range of temperature, viz., − 78.5° to 25 °C.

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.

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