The Definition and Unit of Ionic Strength

Solomon, Theodros

doi:10.1021/ed078p1691

Cited by 75 publications

(48 citation statements)

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“…where I is the non-dimensional ionic strength (Solomon 2001),  is the water dielectric constant (78.3 × 8.85419 × 10 -12 F·m -1 at 298 K), F is the Faraday constant (96 485 C·mol -1 ), R is the gas constant (8.3145 J·mol -1 ·K -1 ) and T is the temperature (K).…”

Section: Clay Mineral Surfaces and Related Propertiesmentioning

confidence: 99%

Ionic Transport in Nano-Porous Clays with Consideration of Electrostatic Effects

Tournassat

Steefel

2015

Reviews in Mineralogy and Geochemistry

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Section: Clay Mineral Surfaces and Related Propertiesmentioning

confidence: 99%

Ionic Transport in Nano-Porous Clays with Consideration of Electrostatic Effects

Tournassat

Steefel

2015

Reviews in Mineralogy and Geochemistry

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“…All the other chemicals were analytical reagent grade and were used without further purification. In all experiments, the ionic strength [17] was kept constant (l = 1.5 mol dm -3 ) by adjusting the Na 2 SO 4 and NaCl concentrations. Solutions were prepared with high-purity water from a Millipore Milli-Q system.…”

Section: Reagentsmentioning

confidence: 99%

Electrochemical degradation of glyphosate formulations at DSA® anodes in chloride medium: an AOX formation study

Neto

Andrade

2009

J Appl Electrochem

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The electrochemical degradation of different glyphosate herbicide formulations on RuO 2 and IrO 2 DSA Ò electrodes is investigated. Parameters that could influence the formation of organochloride compounds during electrolysis are studied. The effects of chloride concentration, electrodic composition, current density, and electrolysis time are reported. The influence of the oxide composition on herbicide degradation seems to be almost insignificant; however, there is a straight relationship between anode composition and organic halides formation. Commercial herbicide formulations have lower degradation rates and lead to the formation of a larger quantities of organochloride compounds. In high chloride concentrations, there is a significant increase in organic mineralization, and the relationship between chloride concentration and organic halides formation is direct. Only in low chloride medium investigated the organochloride concentration obtained was below the limit values allowed in Brazil. The determination of organic halides absorbable (AOX) during electrolysis increases significantly with the applied current. Even during long-term electrolysis, a large amount of organochloride compounds is formed.

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“…Solutions and acetate buffer were mixed at appropriate ratios to obtain a final Blg concentration of 1 g kg −1 , while the final concentrations of pectin and salt were varied by experiment. Added quantities of salt were presented in terms of ionic strength, given in units of mmol kg −1 based on the classical definition of ionic strength:

I = \frac{1}{2} \sum m_{i} z_{i}^{2}

, where m is the molal concentration and z is the ion valence (Solomon, ). After thorough mixing, the pH value of the mixtures was reduced using HCl solution, and aliquots were removed at desired pH value increments for characterisation.…”

Section: Methodsmentioning

confidence: 97%

Effects of chloride, thiocyanate and sulphate salts on β‐lactoglobulin–pectin associative complexes

Hirt

Jones

2014

Int J of Food Sci Tech

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Summary Protein–polysaccharide complexes are used to improve protein stability and encapsulate high‐value ingredients, yet the influence of different salts on their formation has not been investigated. Using light scattering and turbidimetry, effects of chloride, sulphate and thiocyanate salts on β‐lactoglobulin and pectin complexes (protein/pectin ratio = 2:1 and 4:1) were determined in relation to effects of pH and ionic strength. Effects of anions on complex formation were significant at 25 mmol kg−1 added ionic strength. Cation effects were not significant. At 100 mmol kg−1 ionic strength, pH of complex formation increased with sulphate salts (pH 5.1) relative to chloride and thiocyanate salts (pH 4.9), while pH of coacervation increased with sulphate salts (pH 4.7) and decreased with thiocyanate salts (pH 4.4) relative to chloride salts (pH 4.6). Pure β‐lactoglobulin stability was otherwise reduced with thiocyanate salts below pH 5, implying a significant effect of pectin interactions.

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The Definition and Unit of Ionic Strength

Cited by 75 publications

References 0 publications

Ionic Transport in Nano-Porous Clays with Consideration of Electrostatic Effects

Ionic Transport in Nano-Porous Clays with Consideration of Electrostatic Effects

Electrochemical degradation of glyphosate formulations at DSA® anodes in chloride medium: an AOX formation study

Effects of chloride, thiocyanate and sulphate salts on β‐lactoglobulin–pectin associative complexes

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