Measurement of the vapour pressure curve of water

1993 ◽  
Vol 28 (3) ◽  
pp. 190-192
Author(s):  
John N Fox
Keyword(s):  
Vapour Pressure ◽  
Pressure Curve ◽  
Vapour Pressure Curve

An Interesting Feature of the Vapour Pressure Curve

2002 ◽  
Vol 216 (12) ◽  
Author(s):  
K. Srinivasan
Keyword(s):  
Vapour Pressure ◽  
Pressure Curve ◽  
Saturation Properties ◽  
Vapour Pressure Curve

There exists a maximum in the products of the saturation properties such as

Relation of the temperature derivative of heat of vaporization to the difference of heat capacities along the saturated vapour pressure curve

1981 ◽  
Vol 46 (10) ◽  
pp. 2446-2454
Author(s):  
Václav Svoboda ◽  
Zdeněk Wagner ◽  
Petr Voňka ◽  
Jiří Pick
Keyword(s):  
Heat Capacity ◽  
Vapour Pressure ◽  
Pressure Curve ◽  
Temperature Derivative ◽  
Heat Of Vaporization ◽  
Saturated Vapour Pressure ◽  
Saturated Vapour ◽  
Vapour Pressure Curve ◽  
Pure Substances ◽  
The Difference

A method of calculating the heat capacity difference of liquid and its vapour along saturated vapour pressure curve is discussed. The qualitative course of this difference in dependence on temperature obtained from the data on the temperature dependence of heat of vaporization of pure substances is judged.

scholarly journals The determination of the vapour-pressure curve of liquid helium below 1.6° K using a magnetic thermometer

1941 ◽  
Vol 178 (972) ◽  
pp. 74-85 ◽  
Keyword(s):  
Liquid Helium ◽  
Vapour Pressure ◽  
Experimental Error ◽  
Theoretical Curve ◽  
Pressure Curve ◽  
Vapour Pressure Curve

The vapour-pressure curve of liquid helium below 1.6° K has been determined using the susceptibility of various paramagnetic salts as the thermometer. It is found that the results agree with the theoretical curve recently calculated by Bleaney and Simon to within the experimental error of 0.004° down to 1° K, and differ from the ‘scale 1937’ of Schmidt and Keesom, e.g. by 0.03° at 1° K.

SODIUM CHLORIDE SOLUTIONS AS AN ISOPIESTIC STANDARD

1939 ◽  
Vol 17b (8) ◽  
pp. 215-230 ◽  
Author(s):  
A. A. Janis ◽  
J. B. Ferguson
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Vapour Pressure ◽  
Accurate Determination ◽  
Pressure Curve ◽  
Sodium Chloride Solutions ◽  
Vapour Pressure Curve ◽  
C 30 ◽  
The One

A method is described for the accurate determination of the vapour pressure of aqueous solutions of non-volatile salts. Solutions of two salts contained in a large silver dish are rocked in an evacuated desiccator until equilibrium is attained, then the vapour pressure of the one solution is determined from the known vapour pressure of the other. Results on the rate of attainment of equilibrium are given for various types of containers.Sodium chloride is chosen as the standard. Results are given for the system sodium-chloride–potassium-chloride at 25 °C., 30 °C., and 35 °C. Since there is a disagreement amongst the results for sodium chloride calculated from e.m.f. data and those determined from direct vapour pressure data, an arbitrarily selected vapour pressure curve is adopted. This curve is found to yield the activity coefficients of potassium chloride remarkably well. The method yields results whose accuracy is comparable with that of the best e.m.f. measurements.

274. Preliminary experiments on the vapour pressure of dairy products

1941 ◽  
Vol 12 (1) ◽  
pp. 55-62 ◽  
Author(s):  
G. W. Scott Blair ◽  
F. J. Dix ◽  
A. Wagstaff
Keyword(s):  
Vapour Pressure ◽  
Dairy Products ◽  
Early Stage ◽  
Pressure Curve ◽  
Artificial Damping ◽  
Vapour Pressure Curve ◽  
The Relationship

1. Methods for measuring the vapour pressure of cheese and milk are discussed, and vapour pressure/moisture curves are given for a number of different varieties of cheese. The progressive artificial damping and drying of cheese produces no appreciable hysteresis in these curves.2. The vapour pressure curve is much influenced by the amount of salt in the cheese, but differences between varieties cannot be accounted for entirely in terms of differences in NaCl content.3. A preliminary experiment on the relationship between vapour pressure of Stilton cheese and amount of blueing indicated that such a relationship does in fact exist but that a much larger experiment is required before the connexion is fully understood.4. Preliminary experiments on the measurement of the vapour pressure of milk, although interrupted at rather an early stage, showed that, even so, additions of 2–3% of water in milk can be satisfactorily detected.

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