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.

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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