Search results
Results from the WOW.Com Content Network
The Joback method, often named Joback–Reid method, predicts eleven important and commonly used pure component thermodynamic properties from molecular structure only. It is named after Kevin G. Joback in 1984 [1] and developed it further with Robert C. Reid. [2] The Joback method is an extension of the Lydersen method [3] and uses very similar groups, formulas, and parameters for the three ...
While chemically pure materials have a single melting point, chemical mixtures often partially melt at the temperature known as the solidus (T S or T sol), and fully melt at the higher liquidus temperature (T L or T liq). The solidus is always less than or equal to the liquidus, but they need not coincide.
The benefit of this procedure is the ability to separate overlapping DSC effects by calculating the reversing and the non-reversing signals. The reversing heat flow is related to the changes in specific heat capacity (→ glass transition) while the non-reversing heat flow corresponds to time-dependent phenomena such as curing, dehydration and ...
While the outward designs of apparatuses can vary greatly, most apparatuses use a sample loaded into a sealed capillary tube (melting-point tube), which is then placed in the apparatus. The sample is then heated, either by a heating block or an oil bath, and as the temperature increases, the sample is observed to determine when the phase change ...
The melting point (or, rarely, liquefaction point) of a substance is the temperature at which it changes state from solid to liquid. At the melting point the solid and liquid phase exist in equilibrium. The melting point of a substance depends on pressure and is usually specified at a standard pressure such as 1 atmosphere or 100 kPa.
Melting ice cubes illustrate the process of fusion. Melting, or fusion, is a physical process that results in the phase transition of a substance from a solid to a liquid. This occurs when the internal energy of the solid increases, typically by the application of heat or pressure, which increases the substance's temperature to the melting point.
In the food industry and biochemistry, interesterification (IE) is a process that rearranges the fatty acids of a fat product, typically a mixture of triglycerides.The process implies breaking and reforming the ester bonds C–O–C that connect the fatty acid chains to the glycerol hubs of the fat molecules.
Freeze drying or lyophilization is a drying method where the solvent is frozen prior to drying and is then sublimed, i.e., passed to the gas phase directly from the solid phase, below the melting point of the solvent. It is increasingly applied to dry foods, beyond its already classical pharmaceutical or medical applications.