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The Margules activity model is a simple thermodynamic model for the excess Gibbs free energy of a liquid mixture introduced in 1895 by Max Margules. [1] [2] After Lewis had introduced the concept of the activity coefficient, the model could be used to derive an expression for the activity coefficients of a compound i in a liquid, a measure for the deviation from ideal solubility, also known as ...
For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.
The term molality is formed in analogy to molarity which is the molar concentration of a solution. The earliest known use of the intensive property molality and of its adjectival unit, the now-deprecated molal, appears to have been published by G. N. Lewis and M. Randall in the 1923 publication of Thermodynamics and the Free Energies of Chemical Substances. [3]
K w is the constant for self-ionization of water. There are two non-linear simultaneous equations in two unknown quantities [A 3−] and [H +]. Many computer programs are available to do this calculation. The speciation diagram for citric acid was produced with the program HySS. [11] N.B.
Tumlirz-Tammann-Tait equation of state based on fits to experimental data on pure water. A related equation of state that can be used to model liquids is the Tumlirz equation (sometimes called the Tammann equation and originally proposed by Tumlirz in 1909 and Tammann in 1911 for pure water). [4] [10] This relation has the form
Churchill equation [24] (1977) is the only equation that can be evaluated for very slow flow (Reynolds number < 1), but the Cheng (2008), [25] and Bellos et al. (2018) [8] equations also return an approximately correct value for friction factor in the laminar flow region (Reynolds number < 2300). All of the others are for transitional and ...
A liquid is a nearly incompressible fluid that conforms to the shape of its container but retains a nearly constant volume independent of pressure. It is one of the four fundamental states of matter (the others being solid, gas, and plasma), and is the only state with a definite volume but no fixed shape.
The artificial solution described by Dennis Hoagland in 1933, [1] known as Hoagland solution (0), has been modified several times, mainly to add ferric chelates to keep iron effectively in solution, [6] and to optimize the composition and concentration of other trace elements, some of which are not generally credited with a function in plant nutrition. [7]