Thermodynamic Properties of Aqueous Sulfuric Acid

Sippola, Hannu; Taskinen, Pekka

doi:10.1021/je4011147

Cited by 37 publications

(26 citation statements)

References 53 publications

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“…These correspond to the values 0.529, 0.441, 0.207, and 0.159 found here. Also, they reported a calculated E°(25°C) = -0.352768 V compared with our value of -0.3513 V. Similarly, Sippola and Taskinen [44] fit available data over a wide range of conditions using the Pitzer model. Their model estimated E°(25°C) = 0.3520 ± 0.0005 V.…”

Section: Discussionsupporting

confidence: 78%

Thermodynamics of Aqueous Sulfuric Acid up to 175 °C

2015

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The potential of a lead amalgam-lead sulfate electrode has been measured relative to a hydrogen electrode in sulfuric acid at temperatures up to 175°C to obtain the standard reduction potential of the electrode and activity coefficients of sulfuric acid up to 0.2 molÁkg -1 . The resulting values are in agreement with earlier published values for 25 and 50°C and provide new results at elevated temperatures. It was found that the amalgam electrode was not stable in more concentrated acid, but it is suggested that the new results may be used to calibrate a more practical reference electrode system such as lead oxidelead sulfate for use in studies of more complex sulfate solutions at elevated temperatures and at higher acid concentrations.

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Section: Discussionsupporting

confidence: 78%

Thermodynamics of Aqueous Sulfuric Acid up to 175 °C

2015

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“…Films specimens (0.25 g in triplicate) were placed in separate desiccators covering the desired water activity using the series of saturated salt solutions giving the water activities from 0.113 to 0.901 at 25 C (Ruegg, 1980). Thymol as a fungistatic substance was used in desiccators with water activity above 0.75 to avoid microbial growth.…”

Section: Moisture Sorption Isothermsmentioning

confidence: 99%

Optical, mechanical, and moisture sorption properties of whey protein edible films

Galus

Lenart

2019

J Food Process Engineering

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The impact of protein and glycerol concentration on the optical, mechanical, and moisture sorption properties of whey protein isolate edible films was determined. The increasing of protein concentration leads to decreasing opacity and moisture adsorption of films but improving its tensile strength and elongation at break. Color parameters for all films remain constant and were not dependent on the film composition. Films with increasing glycerol concentration showed weakened mechanical resistance and higher moisture adsorption rates. Moisture sorption isotherms data were well described by GAB, Peleg, and Lewicki equations. These findings can be used to better design applications of whey protein films containing plasticizers, in order to optimize film formulation in a rational manner considering their practical use as protective coatings or edible packaging. Practical applications The increased interest in the development of edible films for food packaging applications has been raised to minimize the use of synthetic petroleum‐based polymers. Moisture sensitivity of films showed the capacity of such materials to modify their physical properties which are influenced by different relative humidity or temperature conditions. The results presented in this study, concerning optical, mechanical, and sorption properties of whey protein‐based edible films, would provide the scientific basis for developing functional protein films and their application for food products including nuts, seeds, fruits, or vegetables.

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“…Article Sippola and Taskinen. 74 The difference by measured and calculated activity coefficients is shown in Figure 7. Brown and Prue 75 measured the freezing point depression of CaSO 4 with a precision of ±0.0002 K. The measured freezing point depression and the calculated osmotic coefficient on the ice curve are put together in Table 9.…”

Section: Journal Of Chemical and Engineering Datamentioning

confidence: 99%

Thermodynamic Modeling of Calcium Sulfate Hydrates in the CaSO₄–H₂O System from 273.15 to 473.15 K with Extension to 548.15 K

Shen

Sippola²,

et al. 2019

J. Chem. Eng. Data

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Calcium sulfate is one of the most common inorganic salts with a high scaling potential. The solubility of calcium sulfate was modeled with the Pitzer equation at a temperature range from 273.15 to 473.15 K from published solubility data, which was critically evaluated. Only two Pitzer parameters, β (1) and β (2) , with simple temperature dependency are required to model the solubility with excellent extrapolating capabilities up to 548.15 K. The stable temperature range for gypsum is 273.15−315.95 K, whereas above 315.95 K the stable phase is anhydrite. Hemihydrate is in the metastable phase in the whole temperature range, and the obtained metastable invariant temperature from gypsum to hemihydrate is 374.55 K. The obtained enthalpy and entropy changes at 298.15 K for the solubility reactions are in good agreement with literature values yielding solubility products of 2.40 × 10 −05 , 3.22 × 10 −05 , and 8.75 × 10 −05 for gypsum, anhydrite, and hemihydrate, respectively. The obtained Pitzer model for the CaSO 4 −H 2 O system is capable of predicting the independent activity and osmotic coefficient data with experimental accuracy. The mean absolute average error of activity coefficient data at 298.15 K is less than 2.2%. Our model predicts the osmotic coefficient on the ice curve within 1.5% maximum error.

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Thermodynamic Properties of Aqueous Sulfuric Acid

Cited by 37 publications

References 53 publications

Thermodynamics of Aqueous Sulfuric Acid up to 175 °C

Thermodynamics of Aqueous Sulfuric Acid up to 175 °C

Optical, mechanical, and moisture sorption properties of whey protein edible films

Thermodynamic Modeling of Calcium Sulfate Hydrates in the CaSO₄–H₂O System from 273.15 to 473.15 K with Extension to 548.15 K

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Thermodynamic Properties of Aqueous Sulfuric Acid

Cited by 37 publications

References 53 publications

Thermodynamics of Aqueous Sulfuric Acid up to 175 °C

Thermodynamics of Aqueous Sulfuric Acid up to 175 °C

Optical, mechanical, and moisture sorption properties of whey protein edible films

Thermodynamic Modeling of Calcium Sulfate Hydrates in the CaSO4–H2O System from 273.15 to 473.15 K with Extension to 548.15 K

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Product

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Thermodynamic Modeling of Calcium Sulfate Hydrates in the CaSO₄–H₂O System from 273.15 to 473.15 K with Extension to 548.15 K