Ultrasonic velocity measurements on some liquids under thermal cycle: Ultrasonic velocity hysteresis

Koc, A. Bulent; Vatandas, Mustafa

doi:10.1016/j.foodres.2006.09.004

Cited by 16 publications

(4 citation statements)

References 15 publications

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“…Similar data for glycerol was taken as r(295 K) z 1.26 g cm À3 , 37,44 and v l (295 K) z 1930 m s À1 . 34,37,38,45 The maximum pressure (0.6 GPa) achieved during the measurement of liquid glycerol (Fig. 2) was restricted by the strong absorption of ultrasonic waves in the sample due to approach to the glass transition region.…”

Section: Resultsmentioning

confidence: 99%

Elastic properties of the hydrogen-bonded liquid and glassy glycerol under high pressure: comparison with propylene carbonate

et al. 2017

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Section: Resultsmentioning

confidence: 99%

Elastic properties of the hydrogen-bonded liquid and glassy glycerol under high pressure: comparison with propylene carbonate

et al. 2017

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“…By reviewing relevant publications, a report of similar phenomena was found in Koc and Vatandas (). As the measurement cell in (Koc & Vatandas, ) was also made of PMMA, the observed USV hysteresis might not be the property of the liquid but a result of the PMMA's dimension change combined with time‐delayed thermal conduction and expansion phenomena.…”

Section: Resultsmentioning

confidence: 99%

Critical process parameter of alcoholic yeast fermentation: speed of sound and density in the temperature range 5–30 °C

Hoche

Hussein

Becker

2014

Int J of Food Sci Tech

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Summary To implement process analytical technology in beer manufacturing, a systematic study of the ternary system water–maltose–ethanol with respect to the critical process parameters, density, speed of sound and temperature was performed. The results are presented in the form of temperature and mass‐fraction‐dependent polynomial expressions. On average, a variation of 1% mass fraction maltose results in variations of 3.548 m s−1 ultrasound velocity and 0.0041 g cm−³ density, whereas in the case of ethanol, the variations are 8.060 m s−1 and −0.0018 g cm−3. Indeed, the relations are strictly nonlinear. Nevertheless, the determined data show the feasibility to predict online, concentrations of multicomponent mixtures of polar liquids by determining density and ultrasound velocity. With <0.1% error, the measured data show excellent agreement with reference data of binary mixtures as given in literature.

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“…At all investigated concentrations (from 0.05 up to 10 g L –1 ), DOM exhibited structural hysteresis as temperature was varied, which was explained as a difference between the rate of structural collapse and H-bond regeneration . In the past, hysteresis in ultrasonic velocities has already been observed as well for pure water and its mixtures with other liquids . This implies that DOM structural hysteresis might be caused primarily by water-cluster dynamics.…”

Section: Introductionmentioning

confidence: 83%

“…32 In the past, hysteresis in ultrasonic velocities has already been observed as well for pure water and its mixtures with other liquids. 40 This implies that DOM structural hysteresis might be caused primarily by water-cluster dynamics. However, this hypothesis requires additional experimental verifications.…”

Section: ■ Introductionmentioning

confidence: 99%

Water Dynamics and Its Role in Structural Hysteresis of Dissolved Organic Matter

Conte

Kučerík

2016

Environ. Sci. Technol.

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Knowledge of structural dynamics of dissolved organic matter (DOM) is of paramount importance for understanding DOM stability and role in the fate of solubilized organic and inorganic compounds (e.g., nutrients and pollutants), either in soils or aquatic systems. In this study, fast field cycling (FFC) (1)H NMR relaxometry was applied to elucidate structural dynamics of terrestrial DOM, represented by two structurally contrasting DOM models such as Suwanee River (SRFA) and Pahokee peat (PPFA) fulvic acids purchased by the International Humic Substance Society. Measurement of NMR relaxation rate of water protons in heating-cooling cycles revealed structural hysteresis in both fulvic acids. In particular, structural hysteresis was related to the delay in re-establishing water network around fulvic molecules as a result of temperature fluctuations. The experiments revealed that the structural temperature dependency and hysteresis were more pronounced in SRFA than in PPFA. This was attributed to the larger content of hydrogel-like structure in SRFA stabilized, at a larger extent, by H-bonds between carboxylic and phenolic groups. Moreover, results supported the view that terrestrial DOM consist of a hydrophobic rigid core surrounded by progressively assembling amphiphilic and polar molecules, which form an elastic structure that can mediate reactivity of the whole DOM.

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Ultrasonic velocity measurements on some liquids under thermal cycle: Ultrasonic velocity hysteresis

Cited by 16 publications

References 15 publications

Elastic properties of the hydrogen-bonded liquid and glassy glycerol under high pressure: comparison with propylene carbonate

Elastic properties of the hydrogen-bonded liquid and glassy glycerol under high pressure: comparison with propylene carbonate

Critical process parameter of alcoholic yeast fermentation: speed of sound and density in the temperature range 5–30 °C

Water Dynamics and Its Role in Structural Hysteresis of Dissolved Organic Matter

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