Studies in Natural Solid-liquid Equilibrium
Author : Mark Stefan Ghiorso
Publisher :
Page : 371 pages
File Size : 22,78 MB
Release : 1982
Category :
ISBN :
Author : Mark Stefan Ghiorso
Publisher :
Page : 371 pages
File Size : 22,78 MB
Release : 1982
Category :
ISBN :
Author : Mark Stefan Ghiorso
Publisher :
Page : 394 pages
File Size : 49,78 MB
Release : 1985
Category : Quartz
ISBN :
Author : Rolf Haase
Publisher : Pergamon
Page : 280 pages
File Size : 31,57 MB
Release : 1969
Category : Science
ISBN :
Author : Dee Edward Oyler
Publisher :
Page : 184 pages
File Size : 34,19 MB
Release : 1971
Category : Liquids
ISBN :
Author : E. Dendy Sloan
Publisher :
Page : 101 pages
File Size : 16,80 MB
Release : 1986*
Category : Carbon dioxide
ISBN :
There were two major objectives for the work. The first objective was the experimental measurement and thermodynamic modeling of ternary vapor liquid equilibria of carbon dioxide systems of interest to the natural gas industry. The second objective was the measurement and thermodynamic modeling of solid-liquid-vapor phase behavior in binary carbon dixide systems.
Author : Dee Edward Oyler
Publisher :
Page : 0 pages
File Size : 50,85 MB
Release : 1971
Category : Liquids
ISBN :
Solid-liquid phase equilibria studies were used to investigate possible compound formation in solutions of (i) N,N-dimethylformamide (DMF) and (ii) N,N-dimethylacetamide (DMA) with a series of halogenated hydrocarbons that were selected to give a wide range of acceptor properties. Solid 1:1 intermolecular compounds were identified from solutions of (i) DMF and (ii) DMA with CCl_4, CBrCl_3, and C_6H_5CCl_3. The intermolecular compounds (DMF)_2•CCl_4 and (DMF)_2•CBrCl_3 were also found. The results suggest charge transfer from DMF or DMA to the chlorine atoms of the acceptor molecule as the process for compound formation. Thermal methods were used to determine with high precision the solid-liquid phase equilibria diagram for the sodium-cesium system. Results differ greatly from those of earlier workers, especially near the eutectic composition where differences in melting points as large as 35°K occur. Although not conclusive, results support the proposal that the peritectic halt results from the formation of an Na_2Cs intermetallic compound by a very sluggish reaction. Thermal methods were also used to determine the mesophase transition temperatures for cholesteryl formate.
Author : Josef P. Novák
Publisher : Elsevier Publishing Company
Page : 334 pages
File Size : 14,29 MB
Release : 1987
Category : Science
ISBN :
While a satisfactory description of liquid-vapour equilibria in binary and multi-component systems had been developed by the end of the fifties, a similar situation has only been attained for liquid-liquid equilibria in the last ten years. There are several reasons for this, the most important of which is the necessity to employ more complex thermodynamic models for a quantitative description of liquid-liquid equilibria. These models require very sophisticated calculation techniques that cannot be carried out without the assistance of a computer. The authors have attempted to provide a theoretical description of liquid-liquid equilibria at a level permitting routine chemical engineering applications similar to those common for liquid-vapour equilibria. Consequently, a great deal of attention is paid to the calculation of parameters for heterogeneous and homogeneous binary systems, and to the qualitative evaluation of the suitability of the most frequently used thermodynamic models.
Author : Camila Gambini Pereira
Publisher : Academic Press
Page : 684 pages
File Size : 39,70 MB
Release : 2018-10-17
Category : Technology & Engineering
ISBN : 0128115572
Thermodynamics of Phase Equilibria in Food Engineering is the definitive book on thermodynamics of equilibrium applied to food engineering. Food is a complex matrix consisting of different groups of compounds divided into macronutrients (lipids, carbohydrates, and proteins), and micronutrients (vitamins, minerals, and phytochemicals). The quality characteristics of food products associated with the sensorial, physical and microbiological attributes are directly related to the thermodynamic properties of specific compounds and complexes that are formed during processing or by the action of diverse interventions, such as the environment, biochemical reactions, and others. In addition, in obtaining bioactive substances using separation processes, the knowledge of phase equilibria of food systems is essential to provide an efficient separation, with a low cost in the process and high selectivity in the recovery of the desired component. This book combines theory and application of phase equilibria data of systems containing food compounds to help food engineers and researchers to solve complex problems found in food processing. It provides support to researchers from academia and industry to better understand the behavior of food materials in the face of processing effects, and to develop ways to improve the quality of the food products. - Presents the fundamentals of phase equilibria in the food industry - Describes both classic and advanced models, including cubic equations of state and activity coefficient - Encompasses distillation, solid-liquid extraction, liquid-liquid extraction, adsorption, crystallization and supercritical fluid extraction - Explores equilibrium in advanced systems, including colloidal, electrolyte and protein systems
Author : Urszula Domańska
Publisher :
Page : 465 pages
File Size : 10,1 MB
Release : 1988
Category : Organic compounds
ISBN : 9788301085513
Author : Helmut Knapp
Publisher :
Page : pages
File Size : 21,36 MB
Release : 1987
Category :
ISBN :