Effects of surface heterogeneity on the sensitivity of sulfide ion-selective electrodes

1978 ◽  
Vol 50 (6) ◽  
pp. 782-787 ◽  
Author(s):  
Janis. Gulens ◽  
Brian. Ikeda
Keyword(s):  
Surface Heterogeneity ◽  
Ion Selective Electrodes ◽  
Sulfide Ion

Use of iodide and silver/sulfide ion-selective electrodes for the determination of some tertiary amines and alkaloids

1988 ◽  
Vol 330 (2) ◽  
pp. 155-157 ◽  
Author(s):  
M. Tarek M. Zaki ◽  
M. H. Fawzy ◽  
M. Mokhtar Assey
Keyword(s):  
Silver Sulfide ◽  
Ion Selective Electrodes ◽  
Tertiary Amines ◽  
Sulfide Ion

Continuous flow two-point titration system for chloride using a pair of silver/sulfide ion selective electrodes

1986 ◽  
Vol 58 (7) ◽  
pp. 1502-1506 ◽  
Author(s):  
Hirokazu. Hara ◽  
Yoshiki. Wakizaka ◽  
Satoshi. Okazaki
Keyword(s):  
Continuous Flow ◽  
Silver Sulfide ◽  
Ion Selective Electrodes ◽  
Sulfide Ion ◽  
Titration System

Microanalytical techniques with inverted solid state ion-selective electrodes. II. Microliter volumes

1980 ◽  
Vol 52 (5) ◽  
pp. 384-384
Author(s):  
Gerald L. Vogel ◽  
W. E. Brown
Keyword(s):  
Solid State ◽  
Ion Selective Electrodes

Ion-Selective Electrodes

1975 ◽  
Vol 95 (4-6) ◽  
pp. 333-334
Author(s):  
R. Wachter
Keyword(s):  
Ion Selective Electrodes

Residual phase lignin in haft cooking related to the conditions in the cook

1997 ◽  
Vol 12 (4) ◽  
pp. 225-229
Author(s):  
Cart-in A-S. Gustavsson ◽  
Chritofer T. Lindgren ◽  
Mikael E. Lindström
Keyword(s):  
Hydrogen Sulfide ◽  
Ionic Strength ◽  
Sodium Ion ◽  
Ion Concentration ◽  
Constant Composition ◽  
Hydroxide Ion ◽  
Sulfide Ion ◽  
Residual Phase ◽  
Kraft Cooking ◽  
Very High

Abstract The amount of lignin reacting according to the slow residual phase, i.e. the residual phase lignin, is in many perspectives an interesting issue. The purpose of the present investigation was to develop a mathematical model to show how the amount of residual phase lignin in the kraft cooking of spruce chips (Picm ahies) depends on the conditions in the earlier phases of the cook. The variables studied were hydroxide ion concentration, hydrogen sulfide ion concentration and ionic strength. The liquor-to-wood ratio during pulping was very high to maintain approximately constant chemical concentrations throughout each experiment (so called "constant composition" cooks). An increase in hydroxide ion concentration andtor hydrogen sulfide ion concentration leads to a decrease in the amount of residual phase lignin, while an increase in ionic strength, i.e. sodium ion concentration, leads to an increase. A signiticant result is that the hydrogen sulfide ion concentration has a pronounced influence on the amount of residual phase lignin during a cook at a low hydroxide ion concentration. The amount of residual phase lignin expressed as % lignin on wood, L,, can be described by the following equation developed for "constant composition" cooks (when cooking with a constant sodium ion concentration of 2 mol/L): LT=0,55-0.32*[HO-](-1,3)*ln[HS-] This equation is valid for a concentration of HO- in the range from 0.17 to 1.4, and a hydrogen sulfide ion concentration from 0.07 to 0.6 mol/L.

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