Comment on "Thermodynamics of solvent mixtures. I. Density and viscosity of binary mixtures of N-methylpyrrolidinone – tetrahydrofuran and propylene carbonate – acetonitrile"

1987 ◽  
Vol 65 (2) ◽  
pp. 456-457 ◽  
Author(s):  
Norman Gee ◽  
Gordon R. Freeman ◽  
A. V. Anantaraman
Keyword(s):  
Recent Work ◽  
Binary Mixtures ◽  
Propylene Carbonate ◽  
Interaction Parameter ◽  
Dynamic Viscosity ◽  
Kinematic Viscosity ◽  
Solvent Mixtures ◽  
Ideal Mixture ◽  
Deviation Parameter ◽  
The Ideal

In the recent work of Anantaraman (Can. J. Chem. 64, 46 (1986)) the conversion from kinematic viscosity to dynamic viscosity was incorrect. We calculated correct values from the tabulated data. We also give corrected values of the ideal mixture viscosity, the Grunberg–Nissan deviation parameter, and the Hind interaction parameter.

scholarly journals Modelling Sorption Thermodynamics and Mass Transport of n-Hexane in a Propylene-Ethylene Elastomer

Polymers ◽  
2021 ◽  
Vol 13 (7) ◽  
pp. 1157
Author(s):  
Daniele Tammaro ◽  
Lorenzo Lombardi ◽  
Giuseppe Scherillo ◽  
Ernesto Di Maio ◽  
Navanshu Ahuja ◽  
...  
Keyword(s):  
Mass Transport ◽  
Interaction Parameter ◽  
Sorption Isotherms ◽  
Binary Interaction ◽  
Binary Interaction Parameter ◽  
Theoretical Interpretation ◽  
Sorption Behavior ◽  
Solvent Mixtures ◽  
Random Lattice ◽  
Hexane Vapor

Optimization of post polymerization processes of polyolefin elastomers (POE) involving solvents is of considerable industrial interest. To this aim, experimental determination and theoretical interpretation of the thermodynamics and mass transport properties of POE-solvent mixtures is relevant. Sorption behavior of n-hexane vapor in a commercial propylene-ethylene elastomer (V8880 VistamaxxTM from ExxonMobil, Machelen, Belgium) is addressed here, determining experimentally the sorption isotherms at temperatures ranging from 115 to 140 °C and pressure values of n-hexane vapor up to 1 atm. Sorption isotherms have been interpreted using a Non Random Lattice Fluid (NRLF) Equation of State model retrieving, from data fitting, the value of the binary interaction parameter for the n-hexane/V8880 system. Both the cases of temperature-independent and of temperature-dependent binary interaction parameter have been considered. Sorption kinetics was also investigated at different pressures and has been interpreted using a Fick’s model determining values of the mutual diffusivity as a function of temperature and of n-hexane/V8880 mixture composition. From these values, n-hexane intra-diffusion coefficient has been calculated interpreting its dependence on mixture concentration and temperature by a semi-empiric model based on free volume arguments.

scholarly journals Effect of Temperature and Used Ingredients on Rheological Parameters of Pancake Dough

2013 ◽  
Vol 16 (3) ◽  
pp. 63-66
Author(s):  
Peter Hlaváč ◽  
Monika Božiková
Keyword(s):  
Rheological Properties ◽  
Dynamic Viscosity ◽  
Kinematic Viscosity ◽  
Fat Content ◽  
Effect Of Temperature ◽  
Rheological Parameters ◽  
Rotational Viscometer ◽  
Two Samples ◽  
Dynamic And Kinematic Viscosity ◽  
Temperature Dynamic

Abstract This paper presents the selected rheological properties of pancake dough such as dynamic and kinematic viscosity and fluidity. The effect of used ingredients and temperature on rheological properties is investigated. Measurements were performed on three pancake dough samples. In two samples, there was used milk with a different fat content, and in the third sample, all ingredients were in a powder state. A digital rotational viscometer Anton Paar DV-3P was used for measuring the rheological properties. The principle of viscometer measurement is based on the dependence of sample resistance to probe rotation. Results of measurements are shown as graphical dependencies of rheological parameters on temperature. Exponential functions were used to express the dependencies of all rheological parameters on temperature. Dynamic and kinematic viscosity decreased, and fluidity increased with temperature. The highest values of dynamic viscosity were obtained for pancake dough from powder ingredients. A higher fat content of used milk caused higher values of dynamic viscosity.

Viscosity Of Molten Rare Earth Metal Trichlorides I. Cecl3, Ndcl3, Smcl3, Dycl3 And Ercl3

2003 ◽  
Vol 58 (7-8) ◽  
pp. 457-463 ◽  
Author(s):  
A. Potapov ◽  
V. Khokhlov ◽  
Y. Satoa
Keyword(s):  
Activation Energy ◽  
Rare Earth ◽  
Viscous Flow ◽  
Rare Earth Metal ◽  
Dynamic Viscosity ◽  
Kinematic Viscosity ◽  
Arrhenius Equation ◽  
Earth Metal ◽  
Capillary Viscometer ◽  
Density Data

The kinematic viscosity of molten CeCl3, NdCl3, SmCl3, DyCl3 and ErCl3 has been measured by using a capillary viscometer. The dynamic viscosity was computed by using density data taken from the literature. The viscosity increases with going from CeCl3 to ErCl3. The activation energy of the viscous flow, calculated by the Arrhenius equation, rises in the same order.

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