Topic is specific heat capacity of water oo U Mobil Densitie

oo U Mobil Densities of solutions of H20 in C.HOH and D.O in C H OD, with a watcer mole fraction ranging up to 0.037, were measured with an error 10 10 g emat -(278.15, 288.15, 298.15, 308.15, and 318.15) K and at atmospheric pressure using a precise sealed vibrating tube densimeter Apparent molar volumes and isobaric expansibilities down to infinite dilution of a solute were calculated of behavior of solute HD quantities studied isotope effects on the volumetric was analyzed taking account of structure-related peculiarities of the solvating media in question. Evgeniy V Ivanov, The Journal of Chemical Thermodynamics. Volume 47, April 2012, Pages 162-170 Heterogeneous distillation processes are widely used in industry for the separation of boiling mixtures. Thi optimization of a heterogeneous distillation for the separation of an azeotropic ethanol/water mixture using cyclohexane as an entrainer. Starting from a given process superstructure a MINLP problem is set up to consider continuous as well as discrete decision variables such as the foed locations and the number of stages of the distillation columns A modified Generalized Benders Decomposition algorithm to account for non-convexities of the model equations solves the MINLP problem. The algorithm can be attached via Visual Basic for Applications (VBA) to any commercial process simulator with NLP and VBA capabilities. Various optimization runs show that the algorithm is casily applicable and returns solutions independent of the initial values. Meik B. Franke. Computers&Chemical; Engineering. Volume 89,9 June 2016, Pages 204 221 separation of azcotropic and close- is paper addresses the Boiling crisis and cvaporation of droplets of cthanol water solution on a horizontal ceramic heating surface were studied experimentally. The experiment was performed on duralumin substrate with SiO2. The coating was obtained by nanoparticles plasma spraying. Measarements of the contact angle of the aqucous solution onto the ceramic surface were performed. Most evaporation relates to an increase in the area of the wetting droplet surface and only 10- 20% of evaporation relates to the effect of diffusion and change in the thermal physical cocfficients Maximal instability of the bubble microlayer for alcohol solution with CO-20-0 mass% is

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Title: Measurement of the specific heat capacity of water-based Al₂O₃ nanofluid

Authors: Sheng-Qi Zhoua and Rui Ni

Journal: APPLIED PHYSICS LETTERS 92, 093123, 2008

Abstract: In this letter, we have presented an experimental investigation of the specific heat ccapacity of water-based Al₂O₃ nanofluid with a differential scanning calorimeter. The result indicates that the specific heat capacity of nanofluid decreases gradually as the nanoparticle volume fraction increases from 0.0% to 21.7%. The relationship between them exhibits good agreement with the prediction from a thermal equilibrium model. Another simple mixing model fails to predict the specific heat capacity of nanofluid.

Title: On the Specific Heat Capacity of CuO Nanofluid

Authors: Le-Ping Zhou, Bu-Xuan Wang, Xiao-Feng Peng, Xiao-Ze Du, Yong-Ping Yang

Journal: Advances in Mechanical Engineering, 2010, vol. 2, 172085

Abstract: This paper reviews briefly the definition of heat capacity and clarifies the defined specific heat capacity and volumetric heat capacity. The specific heat capacity and volumetric heat capacity, with our measured experimental data for CuO nanofluids, are discussed as an illustrating example. The result indicates that the specific heat capacity of CuO nanofluid decreases gradually with increasing volume concentration of nanoparticles. The measurement and the prediction from the thermal equilibrium model exhibit good agreement. The other simple mixing model fails to predict the specific heat capacity of CuO nanofluid. The nanoparticle size effect and solid-liquid interface effect on the specific heat capacity of nanofluid are discussed.

Title: A study of the heat capacity of starch/water mixtures

Authors: Timothy R. Noel, Stephen G. Ring

Journal: Carbohydrate Research, Volume 227, 6 April 1992, Pages 203-213

Abstract: The heat capacity of starch/water mixtures was investigated as a function of temperature and composition by differential scanning calorimetry. For amorphous amylopectin/water mixtures, the polysaccharide made the major contribution to the observed heat capacity increment at the glass-transition temperature of the mixture. In the glass, the apparent partial specific heat capacity of the water was comparable to that of liquid water. The heat capacity increment observed on gelatinisation of maize and potato starches was compared to that observed on melting and dissolution of highly crystalline A and B polymorphs of short-chain amylose. The role of melting and glass transitions in starch gelatinisation is discussed.