Thermodynamic properties of water under pressure up to 5 kbar and between 28 and 120 °C. Estimations in the supercooled region down to −40 °C

Minassian, L. Ter; Pruzan, Ph.; Soulard, Alain

doi:10.1063/1.442402

Cited by 137 publications

(100 citation statements)

References 16 publications

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“…In this region, we depend upon the correlating equation to provide an accurate estimation of the sound speed in the metastable regions. Although we cannot validate this estimation directly, we remark that our derived values of α were found to compare very favourably with the experimental data of Ter Minassian et al [10] and also the recent equation of state of Holten et al [6] in both the stable and metastable regions down to T = 253.15 K.…”

Section: Application To Watersupporting

confidence: 75%

Determination of the thermodynamic properties of water from the speed of sound

Trusler

Lemmon

2017

The Journal of Chemical Thermodynamics

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Thermodynamic properties of compressed liquids may be obtained from measurements of the speed of sound by means of thermodynamic integration subject to initial values of density and isobaric specific heat capacity along a single low-pressure isobar. In this paper, we present an analysis of the errors in the derived properties arising from perturbations in both the speedof-sound surface and the initial values. These errors are described in first order by a pair of partial differential equations that we integrate for the example case of water with various scenarios for the errors in the sound speed and the initial values. The analysis shows that errors in either the speed of sound or the initial values of density that are rapidly oscillating functions of temperature have a disproportionately large influence on the derived properties, especially at low temperatures. In view of this, we have obtained a more accurate empirical representation of the recent experimental speed-of-sound data for water [Lin and Trusler, J. Chem. Phys. 136, (2012) 094511] and use this in a new thermodynamic integration to obtain derived properties including density, isobaric heat capacity and isobaric thermal expansivity at temperatures between (253.15 and 473.15) K at pressures up to 400 MPa. The densities obtained in this way are in very close agreement with those reported by Lin and Trusler, but the isobaric specific heat capacity and the isobaric expansivity both differ significantly in the extremes of low temperatures and high pressures.

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Section: Application To Watersupporting

confidence: 75%

Determination of the thermodynamic properties of water from the speed of sound

Trusler

Lemmon

2017

The Journal of Chemical Thermodynamics

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“…The structure in the higher density region (23-26 ) is consistent with water at high pressure, based on the OO-PDF. It is known that water at high pressure shows higher thermal expansion than normal bulk water, [22] so the enhanced CTE shown in Figure 1 can be attributed to this high density region. The change in density as temperature is increased in the confined water shows that the interior region (35-38 , and even thicker interior regions) behaves similarly to bulk water; however, the density of water near the interface (23-26 ) decreases faster than bulk water (again, consistent with the effect of high pressure on expansion).…”

Section: Cause Of High Expansion In Nanoconfined Watermentioning

confidence: 98%

Molecular Mechanisms Causing Anomalously High Thermal Expansion of Nanoconfined Water

Garofalini

Mahadevan

et al. 2008

ChemPhysChem

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Anomalously high thermal expansion is measured in water confined in nanoscale pores in amorphous silica and the molecular mechanisms are identified by molecular dynamics (MD) simulations using an accurate dissociative water potential. The experimentally measured coefficient of thermal expansion (CTE) of nanoconfined water increases as pore dimension decreases. The simulations match this behavior for water confined in 30 A and 70 A pores in silica. The cause of the high expansion is associated with the structure and increased CTE of a region of water approximately 6 A thick adjacent to the silica. The structure of water in the first 3 A of this interface is templated by the atomically rough silica surface, while the water in the second 3 A just beyond the atomically rough silica surface sits in an asymmetric potential well and displays a high density, with a structure comparable to bulk water at higher pressure.

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“…The behaviour of the thermodynamic properties has Ž . been studied by Ter Minassian et al 10 . In the high pressure thawing of foods with a high water content, the reduction of the thawing time is mainly related to the reduction of the phase change temperature which allows a high heat flux rate during phase change.…”

Section: Introductionmentioning

confidence: 99%