Enthalpy change

Ebook "Titration calorimetry: From concept to application" describes the calibration of titration calorimeters (ITCs) and calculation of stoichiometry, equilibrium constants, enthalpy changes, and rate constants for reactions in solution. A framework/methodology for model development for analysis of ITC data is presented together with methods for assessing the uncertainties in determined parameters and test data sets.

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Part 2 book "Phase equilibria in chemical engineering" includes content: Vapor liquid equilibrium, liquid liquid equilibria, liquid solid equilibrium, other topics, chemical equilibria, evaluation of changes in enthalpy and entropy, principles of experimental methods for phase equilibria.

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The influence of heterogeneity, however, cannot be studied experimentally. In this study, we employed two reversed phase columns with different retention mechanisms to show that by serially coupling the columns, the obtained thermodynamic parameters are not related to the results obtained on the respective individual columns.

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On the basis of slope analysis, the compositions of the extracted species were formulated as Pr(NO3)3.2Cyanex 921 and Pr(NO3)3.Cyanex 923. The percentage of extraction of Pr(III) was found to decrease with increases in temperature. The standard enthalpy and entropy changes were negative owing to the complexation with decrease in randomness without a compensatory disruption of the hydration sphere of the metal ion. Mineral acids like hydrochloric acid (0.008 M) and sulfuric acid (0.03/0.02 M) were effective for the stripping of Pr(III) from the loaded organic phase with 0.

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A model was proposed and used to calculated the changes in enthalpy (∆Ho), entropy (∆So), and Gibbs energy (∆Go), as well as equilibrium constant (K) relating to the sintering of alumina compacts. Specific nanopore volume (V) of the compacts was assumed as a thermodynamic variable. A hypothetical equilibrium constant (Kh) and corresponding Gibbs energy (∆Goh) were calculated depending on the V value measured after each sintering.

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Sweet chestnut (Castanea sativa Mill.) belongs to the family Fagaceae and sub family Castaneoideae. Bioactive components such as tannins are present in sweet chestnut in high proportion giving astringent bitter taste and reducing their palatability. Roasting reduces the anti-nutritional factors in chestnut. This study was conducted to compare the effects of pan and microwave roasting on physicochemical, functional, rheological and antioxidant properties of sweet chestnut. Antioxidant activity was determined using DPPH inhibition activity, reducing power, and total phenolic content.

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A clear difference in the enthalpy changes derived from spectroscopic and calorimetric measurements has recently been shown. The exact interpretation of this deviation varied from study to study, but it was generally attributed to the non-two-state transition and heat capacity change. Although the temperature-dependent thermodynamics of the duplex formation was often implied, systemic and extensive studies have been lacking in universally assigning the appropriate thermodynamic parameter sets.

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Calorimetry, as a technique for thermal analysis, has a wide range of applications which are not only limited to studying the thermal characterisation (e.g. melting temperature, denaturation temperature and enthalpy change) of small and large drug molecules, but are also extended to characterisation of fuel, metals and oils.

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Thermodynamics is an applied science used in several branches of engineering, including mechanical and chemical engineering. At its simplest, thermodynamics is the study of energy, its use and transformation through a system. Typically, engineering thermodynamics is concerned with changing energy from one form to another. As an example, automotive engines convert chemical energy (enthalpy) from the fuel into heat, and then into mechanical work that eventually turns the wheels.

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A rigorous understanding of any biological system that undergoes some change requires quantification of its thermodynamic and kinetic properties. Combined with structural detail, these data can be assimilated to enable a picture of the mechanism of the change (for example, going from the free to bound state in a biomolecular interaction, or from the folded to the unfolded state of a biomolecule). Isothermal titration calorimetry (ITC) and differential scanning calorimetry (DSC) provide the thermodynamic data required for developing this understanding.

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