Thermodynamic Properties: Determination of the (NaCl + l-Proline + H2O) Ternary System Based on Potentiometric Measurements at T = (293.2, 303.2 and 313.2) K

2021 ◽  
Author(s):  
Mojgan Shafaghat-Lonbar ◽  
Bahram Ghalami-Choobar
Keyword(s):  
Thermodynamic Properties ◽  
Ternary System ◽  
Potentiometric Measurements

Potentiometric determination of the thermodynamic properties for the ternary system (KCl+KNO3+H2O) at T=298.15K

2010 ◽  
Vol 42 (4) ◽  
pp. 454-461 ◽  
Author(s):  
Bahram Ghalami-Choobar ◽  
Majid Moghimi ◽  
Nosratollah Mahmoodi ◽  
Mohsen Mohammadian
Keyword(s):  
Thermodynamic Properties ◽  
Ternary System ◽  
Potentiometric Determination

scholarly journals Determination of the thermodynamic properties for Cr.Co.Me (Me = Mo, Al) systems by using the general solution model for predicting

1999 ◽  
Vol 64 (12) ◽  
pp. 765-774 ◽  
Author(s):  
Dragana Zivkovic ◽  
Zivan Zivkovic
Keyword(s):  
General Solution ◽  
Thermodynamic Properties ◽  
Ternary System ◽  
Ternary Systems ◽  
Solution Model ◽  
Molar Excess ◽  
Gibbs Energies ◽  
General Solution Model ◽  
Excess Gibbs Energies

The results of the determination of the thermodynamic properties for ternary systems Cr.Co.Me (Me = Mo, Al) using a new general solution model for the predictions are presented in this work. For five sections (with mole ratio Co :Me = 2:8, 4:6, 5:5, 6:4, 8:2) investigated in each ternary system at temperature of 2000 K, integral molar excess Gibbs energies and partial molar thermodynamic properties of chromium were calculated.

Models of Thermodynamic Properties of Prominences

1979 ◽  
Vol 44 ◽  
pp. 349-355
Author(s):  
R.W. Milkey
Keyword(s):  
Thermodynamic Properties ◽  
Mass Transport ◽  
Emission Spectrum ◽  
Thermodynamic Parameters ◽  
Working Group ◽  
Physical Processes ◽  
Theoretical Concepts ◽  
Group 3 ◽  
Observational Techniques

The focus of discussion in Working Group 3 was on the Thermodynamic Properties as determined spectroscopically, including the observational techniques and the theoretical modeling of physical processes responsible for the emission spectrum. Recent advances in observational techniques and theoretical concepts make this discussion particularly timely. It is wise to remember that the determination of thermodynamic parameters is not an end in itself and that these are interesting chiefly for what they can tell us about the energetics and mass transport in prominences.

First-principles investigation of structural, elastic, electronic and thermodynamic properties of strongly correlated ternary system: The DFT+U approach

2021 ◽  
Vol 127 ◽  
pp. 105741
Author(s):  
Idris Muhammad Chiromawa ◽  
Amiruddin Shaari ◽  
Razif Razali ◽  
Abdullahi Lawal ◽  
Afiq Radzwan ◽  
...  
Keyword(s):  
Thermodynamic Properties ◽  
Ternary System ◽  
First Principles ◽  
Strongly Correlated

scholarly journals Mathematical modeling and determination of thermodynamic properties of jabuticaba peel during the drying process

2016 ◽  
Vol 20 (6) ◽  
pp. 576-580 ◽  
Author(s):  
Cristian F. Costa ◽  
Paulo C. Corrêa ◽  
Jaime D. B. Vanegas ◽  
Fernanda M. Baptestini ◽  
Renata C. Campos ◽  
...  
Keyword(s):  
Experimental Data ◽  
Thermodynamic Properties ◽  
Drying Process ◽  
Drying Temperature ◽  
Air Temperatures ◽  
Nutritional Qualities ◽  
Forced Air ◽  
Air Circulation ◽  
Best Fit

ABSTRACT Jabuticaba is a fruit native of Brazil and, besides containing many nutritional qualities, it also has a good field for use in products such as flour for cakes and biscuits, juice, liqueur, jelly and others. This study aimed to model the drying kinetics and determine the thermodynamic properties of jabuticaba peel at different drying air temperatures. Ripe fruits of jabuticaba (Myrciaria jaboticaba) were collected and pulped manually. Drying was carried out in a forced-air circulation oven with a flow of 5.6 m s-1 at temperatures of 40, 50, 60 and 70 °C. Six mathematical models commonly used to represent the drying process of agricultural products were fitted to the experimental data. The Arrhenius model was used to represent the drying constant as a function of temperature. The Midilli model showed the best fit to the experimental data of drying. The drying constant increased with the increment in drying temperature and promoted an activation energy of 37.29 kJ mol-1. Enthalpy and Gibbs free energy decreased with the increase in drying temperature, while entropy decreased and was negative.

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