scholarly journals Thermodynamic properties of the NiCl2–CoCl2–KCl system

1995 ◽  
Vol 73 (10) ◽  
pp. 1596-1599 ◽  
Author(s):  
Peter J. Tumidajski ◽  
Christopher A. Pickles
Keyword(s):  
Experimental Data ◽  
Thermodynamic Properties ◽  
Molten Salt ◽  
Activity Coefficients ◽  
Polynomial Equation ◽  
Nickel Chloride ◽  
Ideal Solution ◽  
Complex Species ◽  
Ternary Solutions ◽  
Ideal System

The thermodynamic behavior of NiCl2 in NiCl2–CoCl2–KCl ternary solutions was investigated using formation cells of the type, (−) Ni/NiCl2–CoCl2–KCl/C, Cl2(gas, 1 atm)(+). The values of the NiCl2 activity coefficients indicate a non-ideal system consonant with the formation of complex species. The NiCl2 activity coefficients at 1000 K were fitted to the polynomial equation,[Formula: see text]where[Formula: see text]The experimental data were limited to the ranges 0 ≤ t ≤ 0.80 and 0.10 ≤ y ≤ 0.5. Keywords: molten salt, thermodynamic properties, nickel chloride, non-ideal solution, complex species.

Thermodynamic properties of the binary molten salt systems, PbBr2-KBr, PbBr2-RbBr and PbBr2-CsBr, by measurement of the electromotive forces of galvanic cells

1981 ◽  
Vol 34 (3) ◽  
pp. 479 ◽  
Author(s):  
H Bloom ◽  
MS White
Keyword(s):  
Thermodynamic Properties ◽  
Molten Salt ◽  
Activity Coefficients ◽  
Molten Salts ◽  
Free Energies ◽  
Complex Ions ◽  
Galvanic Cells ◽  
Salt Systems

The electromotive forces of galvanic cells for the formation of PbBr2 in the molten binary salt systems, PbBr2-KBr, PbBr2,-RbBr and PbBr2-CsBr, have been measured. Activities, activity coefficients and partial molar free energies have been calculated for each component of the three systems. Integral free energies of mixing have also been calculated. Various models of mixing of molten salts have been applied to the results. The systems contain complex ions, probably mixtures of PbBr42-, PbBr64- with some PbBr3-.

Theory of Enthalpy of Mixing in Reactive Charge Asymmetrical Molten Salt Systems. Part II. Ternary Solutions

1972 ◽  
Vol 50 (9) ◽  
pp. 1345-1352
Author(s):  
S. N. Flengas ◽  
J. M. Skeaff
Keyword(s):  
Ternary System ◽  
Molten Salt ◽  
Binary Systems ◽  
Enthalpy Of Mixing ◽  
Complex Species ◽  
Enthalpies Of Mixing ◽  
Ternary Solutions ◽  
Products Of Reaction ◽  
Molten Salt System ◽  
Salt Systems

The enthalpies of mixing for a reacting charge asymmetrical ternary molten salt system have been calculated on the basis of an extension of a previously developed model for binary systems. The enthalpy of mixing is considered to consist of a reaction term and a mixing term; the former results from the formation of the tetrahedrally coordinated complex species [Formula: see text] and the latter from the mixing of the products of reaction according to quasichemical theory modified to account for charge asymmetry.The ternary model enables the prediction of the integral enthalpies from a knowledge of the interaction parameters determined for the two charge asymmetrical binary systems. The calculations are compared with experimentally measured integral enthalpies of mixing in the ternary system MnCl2–NaCl–CsCl, and shown to give accurate predictions of the behaviour of the system.

scholarly journals New Experimental Data on Thermodynamic Properties of the Aqueous Solution of N,N-Diethyl-N-methylammonium Bromide and N,N-Diethyl-N-methylammonium Methanesulfonate

2021 ◽  
Author(s):  
Marta Królikowska ◽  
Katarzyna Grzeszyk ◽  
Michał Skonieczny ◽  
Marek Królikowski ◽  
Maciej Zawadzki
Keyword(s):  
Experimental Data ◽  
Aqueous Solution ◽  
Thermodynamic Properties

Calculation of phase diagrams and thermodynamic properties of 14 additive and reciprocal ternary systems containing Li2CO3, Na2CO3, K2CO3, Li2SO4, Na2SO4, K2SO4, LiOH, NaOH, and KOH

1984 ◽  
Vol 62 (3) ◽  
pp. 457-474 ◽  
Author(s):  
A. D. Pelton ◽  
C. W. Bale ◽  
P. L. Lin
Keyword(s):  
Phase Diagram ◽  
Thermodynamic Properties ◽  
Molten Salt ◽  
Phase Diagrams ◽  
Binary Systems ◽  
Ternary Phase ◽  
Ternary Phase Diagram ◽  
Ternary Systems ◽  
Maximum Error ◽  
Critical Assessment

Phase diagrams and thermodynamic properties of five additive molten salt ternary systems and nine reciprocal molten salt ternary systems containing the ions Li+, Na+, [Formula: see text], OH− are calculated from the thermodynamic properties of their binary subsystems which were obtained previously by a critical assessment of the thermodynamic data and the phase diagrams in these binary systems. Thermodynamic properties of ternary liquid phases are estimated from the binary properties by means of the Conformal Ionic Solution Theory. The ternary phase diagrams are then calculated from these thermodynamic properties by means of computer programs designed for the purpose. It is found that a ternary phase diagram can generally be calculated in this way with a maximum error about twice that of the maximum error in the binary phase diagrams upon which the calculations are based. If, in addition, some reliable ternary phase diagram measurements are available, these can be used to obtain small ternary correction terms. In this way, ternary phase diagram measurements can be smoothed and the isotherms drawn in a thermodynamically correct way. The thermodynamic approach permits experimental data to be critically assessed in the light of thermodynamic principles and accepted solution models. A critical assessment of error limits on all the calculated ternary diagrams is made, and suggestions as to which composition regions merit further experimental study are given.

scholarly journals Kinetics and thermodynamic properties related to the drying of 'Cabacinha' pepper fruits

2016 ◽  
Vol 20 (2) ◽  
pp. 174-180 ◽  
Author(s):  
Hellismar W. da Silva ◽  
Renato S. Rodovalho ◽  
Marya F. Velasco ◽  
Camila F. Silva ◽  
Luís S. R. Vale
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Free Energy ◽  
Thermodynamic Properties ◽  
Gibbs Free Energy ◽  
Removal Rate ◽  
Effective Diffusion ◽  
Drying Time ◽  
Three Samples ◽  
Different Temperatures

ABSTRACT The objective of this study was to determine and model the drying kinetics of 'Cabacinha' pepper fruits at different temperatures of the drying air, as well as obtain the thermodynamic properties involved in the drying process of the product. Drying was carried out under controlled conductions of temperature (60, 70, 80, 90 and 100 °C) using three samples of 130 g of fruit, which were weighed periodically until constant mass. The experimental data were adjusted to different mathematical models often used in the representation of fruit drying. Effective diffusion coefficients, calculated from the mathematical model of liquid diffusion, were used to obtain activation energy, enthalpy, entropy and Gibbs free energy. The Midilli model showed the best fit to the experimental data of drying of 'Cabacinha' pepper fruits. The increase in drying temperature promoted an increase in water removal rate, effective diffusion coefficient and Gibbs free energy, besides a reduction in fruit drying time and in the values of entropy and enthalpy. The activation energy for the drying of pepper fruits was 36.09 kJ mol-1.

Theoretical calculations and experimental data on spectral, kinetic and thermodynamic properties of Se∴N and S∴N three-electron-bonded, structurally stabilized σ2σ* radicals

2009 ◽  
Vol 35 (4) ◽  
pp. 479-496 ◽  
Author(s):  
Sergej Naumov ◽  
Marija Bonifačić ◽  
Richard S. Glass ◽  
Klaus-Dieter Asmus
Keyword(s):  
Experimental Data ◽  
Thermodynamic Properties ◽  
Theoretical Calculations

Solid-Fluid Phase Equilibria Measurement for Mixtures of Methane, Carbon-Dioxide and N-Hexadecane

2021 ◽  
Author(s):  
Oluwakemi Victoria Eniolorunda ◽  
Antonin Chapoy ◽  
Rod Burgass
Keyword(s):  
Experimental Data ◽  
Carbon Dioxide ◽  
Equation Of State ◽  
Phase Equilibria ◽  
Activity Coefficients ◽  
Fluid Phase ◽  
Ternary Mixtures ◽  
Binary Interaction ◽  
Thermodynamic Models ◽  
Methane Carbon

Abstract In this study, new experimental data using a reliable approach are reported for solid-fluid phase equilibrium of ternary mixtures of Methane-Carbon-dioxide- n-Hexadecane for 30-73 mol% CO2 and pressures up to 24 MPa. The effect of varying CO2 composition on the overall phase transition of the systems were investigated. Three thermodynamic models were used to predict the liquid phase fugacity, this includes the Peng Robison equation of state (PR-EoS), Soave Redlich-Kwong equation of state (SRK-EoS) and the Cubic plus Association (CPA) equation of state with the classical mixing rule and a group contribution approach for calculating binary interaction parameters in all cases. To describe the wax (solid) phase, three activity coefficient models based on the solid solution theory were investigated: the predictive universal quasichemical activity coefficients (UNIQUAC), Universal quasi-chemical Functional Group activity coefficients (UNIFAC) and the predictive Wilson approach. The solid-fluid equilibria experimental data gathered in this experimental work including those from saturated and under-saturated conditions were used to check the reliability of the various phase equilibria thermodynamic models.

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.

The thermodynamic properties of mixed phospholipid bilayers: a theoretical analysis

1984 ◽  
Vol 62 (8) ◽  
pp. 796-802 ◽  
Author(s):  
Maryse Mondat ◽  
A. Georgallas ◽  
D. A. Pink ◽  
M. J. Zuckermann
Keyword(s):  
Experimental Data ◽  
Thermodynamic Properties ◽  
Reasonable Agreement ◽  
Phospholipid Bilayers ◽  
Scanning Calorimetry ◽  
Phase Separations ◽  
Lipid Mixtures ◽  
Wide Range ◽  
Acyl Chains ◽  
Gel Phase

A theoretical model is presented with the intention of describing lateral phase separations in binary lipid mixtures in which the acyl chains of the components differ in their length. The model includes explicitly interactions between the acyl chains and between polar heads of the lipid molecules. Phase diagrams and thermodynamic properties of binary lipid mixtures were calculated using a wide range of interaction parameters. It is shown that the occurrence of immiscibility in the gel phase is related to the interactions between the polar heads of the lipid molecules. The calculated results for binary lipid mixtures are compared with the available experimental data. In particular, the calculated specific heat for dilauroyl phosphatidylcholine – distearoyl phosphatidylcholine is in reasonable agreement with experimental results obtained from differential scanning calorimetry measurements.

scholarly journals Thermodynamic properties and moisture sorption isotherms of two pharmaceutical compounds

2018 ◽  
Author(s):  
Amel Zammouri ◽  
M. Ben Zid ◽  
N. Kechaou ◽  
N. Boudhrioua Mihoubi
Keyword(s):  
Experimental Data ◽  
Thermodynamic Properties ◽  
Moisture Content ◽  
Equilibrium Moisture Content ◽  
Water Sorption ◽  
Pharmaceutical Preparations ◽  
Sorption Isotherms ◽  
Integral Enthalpy ◽  
Isotherm Models ◽  
Water Sorption Isotherms

This investigation examines and compares the water sorption isotherms and the thermodynamic properties of two pharmaceutical preparations (Hypril and Azix) intended to be manufactured with the same process plant and equipment. The moisture equilibrium isotherms were determined at 50, 60 and 70 °C using a gravimetric technique. Five isotherm models were explored for their fitting to the experimental data. Azix showed sigmoid type II isotherms while Hypril showed type III isotherms according to the BET classification. All investigated models fitted well the water sorption isotherms of Hypril. By contrast, only GAB and Adam and Shove equations gave appropriate fit to the experimental data of Azix. For both formulations, the isosteric heat and the differential entropy decreased sharply with the increase of equilibrium moisture content to minimum values and thereafter remain constant. In the case of Azix, the integral enthalpy decreased with equilibrium moisture content while the integral entropy increased until reaching a constant value. Contrariwise, Hypril showed decreasing of the integral enthalpy and entropy with the equilibrium moisture content. Keywords: sorption isotherm, enthalpy, entropy, spreading pressure, pharmaceutical formulations  

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