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Alligation is an old and practical method of solving arithmetic problems related to mixtures of ingredients. There are two types of alligation: alligation medial, used to find the quantity of a mixture given the quantities of its ingredients, and alligation alternate, used to find the amount of each ingredient needed to make a mixture of a given quantity.
In the wine/water mixing problem, one starts with two barrels, one holding wine and the other an equal volume of water. A cup of wine is taken from the wine barrel and added to the water. A cup of the wine/water mixture is then returned to the wine barrel, so that the volumes in the barrels are again equal.
The early identification of self-similar solutions of the second kind can be found in problems of imploding shock waves (Guderley–Landau–Stanyukovich problem), analyzed by G. Guderley (1942) and Lev Landau and K. P. Stanyukovich (1944), [3] and propagation of shock waves by a short impulse, analysed by Carl Friedrich von Weizsäcker [4] and ...
The condition to get a partially ideal solution on mixing is that the volume of the resulting mixture V to equal double the volume V s of each solution mixed in equal volumes due to the additivity of volumes. The resulting volume can be found from the mass balance equation involving densities of the mixed and resulting solutions and equalising ...
Dilution is the process of decreasing the concentration of a solute in a solution, usually simply by mixing with more solvent like adding more water to the solution. To dilute a solution means to add more solvent without the addition of more solute. The resulting solution is thoroughly mixed so as to ensure that all parts of the solution are ...
The upper critical solution temperature (UCST) or upper consolute temperature is the critical temperature above which the components of a mixture are miscible in all proportions. [1] The word upper indicates that the UCST is an upper bound to a temperature range of partial miscibility, or miscibility for certain compositions only.
Making a saline water solution by dissolving table salt in water.The salt is the solute and the water the solvent. In chemistry, a solution is defined by IUPAC as "A liquid or solid phase containing more than one substance, when for convenience one (or more) substance, which is called the solvent, is treated differently from the other substances, which are called solutes.
Thus, the change of the free energy in mixing is the sum of the enthalpy of mixing and the entropy of mixing. The enthalpy of mixing is zero for ideal mixtures, and ideal mixtures are enough to describe many common solutions. Thus, in many cases, mixing (or phase separation) is driven primarily by the entropy of mixing.