Apparatus for determination of boiling point-composition curves of miscible liquid pairs

1933 ◽  
Vol 10 (12) ◽  
pp. 749
Author(s):  
E. M. Collins ◽  
J. O. Morrison ◽  
J. R. Stone
Keyword(s):  
Boiling Point ◽  
Point Composition

Liquid-liquid equilibrium in the water-ethanol-toluene system. Experimental results

1989 ◽  
Vol 54 (3) ◽  
pp. 581-585 ◽  
Author(s):  
Květuše Říčná ◽  
Jaroslav Matouš ◽  
Josef P. Novák ◽  
Vladimír Kubíček
Keyword(s):  
Distribution Coefficient ◽  
Boiling Point ◽  
Normal Pressure ◽  
Experimental Results ◽  
Azeotropic Mixture ◽  
Liquid Equilibrium

Liquid-liquid equilibrium at 5, 25, and 50 °C was measured in the water-ethanol-toluene system. Special attention was paid to the determination of distribution coefficient of ethanol. Besides, the composition and boiling point of azeotropic mixture at normal pressure were determined.

scholarly journals Boiling-point-composition digram of the system dioxane-water

1937 ◽  
Vol 18 (4) ◽  
pp. 461 ◽  
Author(s):  
E.R. Smith ◽  
M. Wojceichowski
Keyword(s):  
Boiling Point ◽  
Point Composition

The boiling point-composition diagram of immiscible and partially miscible liquid systems

1940 ◽  
Vol 17 (11) ◽  
pp. 536
Author(s):  
Merle Randall ◽  
William Avila
Keyword(s):  
Boiling Point ◽  
Composition Diagram ◽  
Partially Miscible ◽  
Liquid Systems ◽  
Point Composition

Proposed Technique for the Determination of Both Moisture and Fat in the Same Sample of Meat or Meat Product

1972 ◽  
Vol 55 (3) ◽  
pp. 578-580
Author(s):  
Edward H Cohen ◽  
Charles P Kimmelman
Keyword(s):  
Moisture Content ◽  
Boiling Point ◽  
Meat Product ◽  
Meat Products ◽  
Ground Meat ◽  
Pork Sausage ◽  
Selective Solvents ◽  
Time Period ◽  
Oil Residue

Abstract The moisture content of ground meat, processed frankfurters, and uncooked pork sausage mixtures was determined within a 15-30 min time period and with a minimum of 95% recovery of moisture. Selective solvents, such as octane, nonane, toluene, xylene, ethylbenzene, and cumenc were evaluated. After removal of the moisture, the residue in the flask was sampled for the fat content . A 20 ml aliquot of the cooled total solution was removed, transferred to a tared vessel, and evaporated at its boiling point under a stream of nitrogen. The oil residue was weighed and calculated as percent fat. Recoveries of fat ranged from 95 to 100% for all solvents and meat products tested except for the uncooked pork sausage mixture. The latter product yielded 80–91% recovery of fat for all solvents. To obtain a 95–100% recovery from the uncooked pork sausage mixture required an additional 15–30 min digestion. The tim e required for fat determinations was from 15–30 min, depending upon the boiling point of the solvent.

scholarly journals Operational Tests of Brake Fluid in Passenger Cars

2020 ◽  
Author(s):  
Jacek Caban ◽  
Ján Vrábel ◽  
Branislav Šarkan ◽  
Andrzej Kuranc ◽  
Tomasz Słowik
Keyword(s):  
Water Content ◽  
Traffic Safety ◽  
Boiling Point ◽  
Road Traffic ◽  
Passenger Cars ◽  
Brake Fluid ◽  
Road Traffic Safety ◽  
Operational Information ◽  
Operational Tests

During the operation of vehicles, the properties of liquids and consumables deteriorate, which may affect the level of safety of technical systems and road traffic safety. The results of testing brake fluid aging as a function of boiling point and percentage of water content were presented on a selected group of passenger cars. The tested vehicles were varied in terms of age and kilometer mileage. The methodology for testing the quality of brake fluid based on glycol selected passenger cars remaining in service has been presented. In this study was shown a significant decrease in the brake fluids quality during the two years of operation in vehicles. The determination of boiling point was more efficient than the determination of water content. Despite the lack of full vehicle operational information, the obtained test results allow for exciting observations.

Vapor-Liquid Equilibria and Boiling-Point Composition Relations for Systems n-Butanol–Water and Isobutanol–Water1,2

1931 ◽  
Vol 23 (12) ◽  
pp. 1438-1440 ◽  
Author(s):  
J. S. Stockhardt ◽  
C. M. Hull
Keyword(s):  
Boiling Point ◽  
Point Composition ◽  
Vapor Liquid Equilibria ◽  
Vapor Liquid

scholarly journals The constitution of sulphur vapour

1919 ◽  
Vol 95 (672) ◽  
pp. 484-492 ◽  
Keyword(s):  
Boiling Point ◽  
Diatomic Molecules ◽  
Conclusive Evidence ◽  
The Other ◽  
Molecular Formula ◽  
Reduced Pressure ◽  
Vapour Density ◽  
Temperature And Pressure ◽  
Sulphur Vapour

The constitution of sulphur vapour has been studied by many investigators, the method usually employed being based upon the determination of the density. In 1835 Dumas and Mitscherlich found the vapour density at temperatures near the boiling point to be 6∙56, which corresponds closely with the molecular formula S 6 . Deville and Troost carried out determinations at temperatures ranging from 860°C to 1040°C. and obtained the value 2∙23 which is that required by the formula S 2 . More recently Biltz has shown that below 800°C. the density is greater than is required by the formula S 2 , and at 468°C. becomes 7∙8 which corresponds approximately to the formula S 7 , without any constant value being observed between these temperatures. Bleier and Kohn found that when determinations were made under reduced pressure between 192°C. and 310°C. the density of the vapour gradually rose with increase of pressure and slowly but asymptotically approached the value S 8 . Evidence of the existence of molecules containing eight atoms has also been obtained from an examination of solutions of sulphur. Biltz holds that the value obtained by Dumas and Mitscherlich is only of significance for the conditions of temperature and pressure under which it was determined, and affords no evidence of the presence of hexatomic molecules in the vapour. His view is that only octatomic and diatomic molecules have any existence, the former gradually dissociating into the latter as the temperature is raised until about 900° C., the dissociation of the heavier molecules is complete and the vapour is composed entirely of diatomic molecules. Above this temperature no further change appears to occur. Premier, on the other hand, from a study of the curve representing the change of density with change of pressure considers that it is not unlikely that hexatomic and tetratomic molecules are formed as intermediate pro­ducts of the dissociation of the octatomic molecules. Of this, however, the investigation of the vapour density does not afford any conclusive evidence.

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