Thermodynamic properties of liquid mixtures. II. Dimethylformamide-water

The excess enthalpy of mixing of DMF-water was measured at 25° C in the 0-1 molar fraction range. The maximum of heat is developed for a 0.33 DMF molar fraction. The excess partial molar and other excess quantities were also calculated for the DMF-water system at 25° C. The results suggest a strong interaction between DMF and water. © 1983.

Thermodynamic properties of liquid mixtures. III. Acetone-water

The excess enthalpy of mixing of acetone-water was measured at 25°C in the 0-1 molar fraction range. The minimum and the maximum in the H E (X 2) curve occurred at X 2 = 0.18 and X 2 = 0.85, respectively. The excess partial molar and other excess quantities were also calculated for the acetone-water system at 25°C. The results are interpreted in view of the influence of acetone on the structure of water. © 1983.

Modelling thermodynamic properties of banana waste by analytical derivation of desorption isotherms

Banana is an agricultural product of great economic importance for various developing countries. The relationship between moisture content and water activity provides useful information for the processing and storage of banana waste. The water activity and moisture content of three banana (Mussa spp. Haploid AAB cv. Nanica) waste items were analyzed to determine the desorption isotherms at six different temperatures (20, 30, 40, 50, 60 and 70°C). The desorption isotherms of the peel, pedicel and pulp of overripe bananas were determined in wide ranges of moisture content (0.001-6.360 kg kg-1 d.b.) and water activity (0.02-0.907). The theoretical GAB model was used for modelling the desorption isotherms. An analytical solution of the Clausius-Clapeyron equation was proposed to compute the isosteric heat of sorption, the differential entropy and Gibbs' free energy by way of the GAB model when the effect of temperature on the hygroscopic equilibrium was considered. © 2012 de Gruyter. All rights reserved.

Correlation and prediction of mixing thermodynamic properties of ester-containing systems Ester+alkane and ester+ester binary systems and the ternary dodecane+ethyl pentonoate+ethyl ethanoate

[EN]Excess thermodynamic properties VE m and HE m, have been measured for the ternary mixture dodecane + ethyl pentanoate + ethyl ethanoate and for the corresponding binaries dodecane + ethyl pentanoate, dodecane + ethyl ethanoate, ethyl pentanoate + ethyl ethanoate at 298.15 K. All mixtures show endothermic and expansive effects. Experimental results are correlated with a suitable equation whose final form for the excess ternary quantity ME contains the particular contributions of the three binaries (i–j) and a last term corresponding to the ternary, all of them obtained considering fourth-order interactions.

Physico-chemical and microstructural properties of food dispersions

The macroscopic properties of oily food dispersions, such as rheology, mechanical strength, sensory attributes (e.g. mouth feel, texture and even flavour release) and as well as engineering properties are strongly determined by their microstructure, that is considered a key parameter in the understanding of the foods behaviour . In particular the rheological properties of these matrices are largely influenced by their processing techniques, particle size distribution and composition of ingredients. During chocolate manufacturing, mixtures of sugar, cocoa and fat are heated, cooled, pressurized and refined. These steps not only affect particle size reduction, but also break agglomerates and distribute lipid and lecithin-coated particles through the continuous phase, this considerably modify the microstructure of final chocolate. The interactions between the suspended particles and the continuous phase provide information about the existing network and consequently can be associated to the properties and characteristics of the final dispersions. Moreover since the macroscopic properties of food materials, are strongly determined by their microstructure, the evaluation and study of the microstructural characteristics, can be very important for a through understanding of the food matrices characteristics and to get detailed information on their complexity. The aim of this study was investigate the influence of formulation and each process step on the microstructural properties of: chocolate type model systems, dark milk and white chocolate types, and cocoa creams. At the same time the relationships between microstructural changes and the resulting physico-chemical properties of: chocolate type dispersions model systems dark milk and white chocolate were investigated.

Experimental program to determine the thermodynamic properties of solutions of liquefied light gases /

"October 1964."

Tables and charts of equilibrium thermodynamic properties of ammonia for temperatures from 500 to 50 000 K /

Chiefly tables.

Physical and thermodynamic properties of sodium : a critical review /

Mode of access: Internet.

The thermodynamic properties of nitrogen from 114 to 540©� R between 1.0 and 3000 psia : Supplement A (British units) /

Includes bibliographical references (p. 15-16).

The thermodynamic properties of helium from 3 to 300⁰ K between 0.5 and 100 atmospheres

Bibliography: p. 13-14.

The thermodynamic properties of helium from 6 to 540⁰ R between 10 and 1500 psia /

Supplementary ed. of NBS technical note 154 "and presents the same data in the dimensional units of the British system."

Sodium: its manufacture, properties, and uses. With a chapter on the physical and thermodynamic properties of sodium,

Mode of access: Internet.

High Pressure Speed of Sound and Related Thermodynamic Properties of 1-Alkyl-3-methylimidazolium Bis[(trifluoromethyl)sulfonyl]imides (from 1-Propyl- to 1-Hexyl-)

The knowledge of thermodynamic high-pressure speed of sound in ionic liquids (ILs) is a crucial way either to study the nature of the molecular interactions, structure and packing effects or to determine other key thermodynamic properties of ILs essential for their applications in any chemical and industrial processes. Herein, we report the speed of sound as a function temperature at pressures up to 101 MPa in four ultrapure ILs: 1-propyl-3-methylimidazolium bis[(trifluoromethyl)sulfonyl]imide, 1-butyl-3-methylimidazolium bis[(trifluoromethyl)sulfonyl]imide, 1-pentyl-3-methylimidazolium bis[(trifluoromethyl)sulfonyl]imide, and 1-hexyl-3-methylimidazolium bis[(trifluoromethyl)sulfonyl]imide, taking into consideration their relaxation behavior. Additionally, to further improve the reliability of the speed of sound results, the density, isentropic compressibility, and isobaric heat capacity as a function of temperature and pressure are calculated using an acoustic method.