Search results for "THERMODYNAMICS"

showing 10 items of 2774 documents

Vaporization Characteristics of Ethanol Droplets: Influence of the Environment Humidity

2011

The study of the gasification of a droplet via vaporization, which involves heat, mass and momentum transfer processes in gas and liquid phases, and their coupling at the droplet interface, is necessary for better understanding and modeling of complex spray and mixture formation issues. A detailed description of the vaporization of an isolated droplet has been realized in this experimental study aimed at investigating the impact of the water vapor contained in the surrounding gas on the evaporation of an ethanol droplet. The experimental set-up consists of a heated chamber with a cross quartz fibers configuration as droplet support. An ethanol droplet is located at the intersection of the c…

endocrine system010304 chemical physicsChemistry020209 energy[SPI.FLUID]Engineering Sciences [physics]/Reactive fluid environmentMomentum transferCondensationEvaporationtechnology industry and agricultureThermodynamicsHumidity02 engineering and technology01 natural sciencescomplex mixtureseye diseasesPhysics::Fluid Dynamics0103 physical sciencesVaporization0202 electrical engineering electronic engineering information engineeringCoupling (piping)QuartzWater vapor
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Partition of volatile compounds in pea globulin–maltodextrin aqueous two-phase system

2014

International audience; This study is based on the assumption that the off-flavour of pea proteins might be decreased using the retention of volatile compounds by a mixture with another biopolymer. The partition of volatile compounds in an aqueous system containing pea protein and maltodextrins was followed under thermodynamic incompatibility conditions. Firstly, the phase diagram of the system was established. Then, the partition of aroma compounds between the phase rich in protein and the phase rich in maltodextrin was measured by SPME–GC–MS. There was a transfer of volatile compounds during phase separation. Variations of pH were also used to vary the retention of volatile compounds by p…

engineering.materialGas Chromatography-Mass SpectrometryAnalytical Chemistrychemistry.chemical_compoundMaltodextrinPolysaccharidesPhase (matter)[SDV.IDA]Life Sciences [q-bio]/Food engineeringOrganic chemistry[SDV.BBM]Life Sciences [q-bio]/Biochemistry Molecular BiologySPME–GC–MSSolid Phase MicroextractionAromaPlant ProteinsPhase diagramVolatile Organic CompoundsChromatographyAqueous solutionbiologyChemistryPea proteinPeasAqueous two-phase systemfood and beveragesGlobulinsGeneral MedicineMaltodextrinbiology.organism_classificationPhase diagramSolutionsTasteOdorantsPea proteinengineeringVolatile compoundsThermodynamicsBiopolymerFood SciencePartition
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An implicit mesh discontinuous Galerkin formulation for higher-order plate theories

2019

In this work, a discontinuous Galerkin formulation for higher-order plate theories is presented. The starting point of the formulation is the strong form of the governing equations, which are derived in the context of the Generalized Unified Formulation and the Equivalent Single Layer approach from the Principle of Virtual Displacements. To express the problem within the discontinuous Galerkin framework, an auxiliary flux variable is introduced and the governing equations are rewritten as a system of first-order partial differential equations, which are weakly stated over each mesh element. The link among neighboring mesh elements is then retrieved by introducing suitably defined numerical …

equivalent single layer plate theorieWork (thermodynamics)generalized unified formulationMechanical EngineeringGeneral Mathematics02 engineering and technology021001 nanoscience & nanotechnologymultilayered plates020303 mechanical engineering & transportsimplicitly defined mesh0203 mechanical engineeringMechanics of MaterialsDiscontinuous Galerkin methodOrder (business)Plate theoryApplied mathematicsGeneral Materials SciencePoint (geometry)Interior penalty discontinuous Galerkin0210 nano-technologySettore ING-IND/04 - Costruzioni E Strutture AerospazialiCivil and Structural EngineeringMathematics
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Equilibrium fluid-crystal interfacial free energy of bcc-crystallizing aqueous suspensions of polydisperse charged spheres

2015

The interfacial free energy is a central quantity in crystallization from the meta-stable melt. In suspensions of charged colloidal spheres, nucleation and growth kinetics can be accurately measured from optical experiments. In previous work, from this data effective non-equilibrium values for the interfacial free energy between the emerging bcc-nuclei and the adjacent melt in dependence on the chemical potential difference between melt phase and crystal phase were derived using classical nucleation theory. A strictly linear increase of the interfacial free energy was observed as a function of increased meta-stability. Here, we further analyze this data for five aqueous suspensions of charg…

fluid-crystalMaterials scienceNucleationFOS: Physical sciencesThermodynamicsNon-equilibrium thermodynamicsCondensed Matter - Soft Condensed Matter01 natural scienceslaw.inventionColloidlawMetastability0103 physical sciencesCrystallization010306 general physicsCondensed Matter - Statistical MechanicsCondensed Matter - Materials ScienceAqueous solutionStatistical Mechanics (cond-mat.stat-mech)010304 chemical physicsMaterials Science (cond-mat.mtrl-sci)Condensed Matter::Soft Condensed Matterpolydisperseinterfacial free energySoft Condensed Matter (cond-mat.soft)SPHERESClassical nucleation theoryPhysical Review E
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Mixtures of lecithin with polymerizable derivatives of cholesterol. A monolayer film balance study.

1986

One of the best investigated binary lipid mixtures is the lecithin-cholesterol system. We show here that it is possible to modify the cholesterol in such a way that it can be polymerized without changing its behaviour in mixtures with lecithin. The polymerizable derivatives exhibit a very similar phase diagram in the mixture with dipalmitoyl-phosphatidylcholine as the cholesterol itself. This is demonstrated by filmbalance measurements.

food.ingredient12-DipalmitoylphosphatidylcholinePolymersUltraviolet RaysBiophysicsMembrane biologyLecithinchemistry.chemical_compoundMembrane LipidsfoodMonolayerPhase diagramCholesterolBalance studyViscositytechnology industry and agricultureWaterGeneral MedicineCholesterolchemistryChemical engineeringPolymerizationModels ChemicalThermodynamicslipids (amino acids peptides and proteins)Cholesterol EstersEuropean biophysics journal : EBJ
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Dielectric properties of water/lecithin/cyclohexane gels

1993

Dielectric relaxation measurements in the frequency range 0.1–15 GHz have been carried out on water/lecithin/cyclohexane gels using a time domain reflectometry method (TDR). Dielectric dispersions describable in terms of a power law typical of percolated systems, but with exponents significantly different from those characterizing statically or dynamically percolated systems are observed. The dielectric dispersions, attributed to water and/or lecithin head group rotational motions, indicate that these motions are characterized by a wide spectrum of relaxation times.

food.ingredientAqueous solutionPolymers and PlasticsCyclohexaneChemistryThermodynamicsDielectricLecithinPower lawchemistry.chemical_compoundColloid and Surface ChemistryfoodNuclear magnetic resonanceMaterials ChemistryRelaxation (physics)MicroemulsionPhysics::Chemical PhysicsPhysical and Theoretical ChemistryReflectometryColloid and Polymer Science
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Small-angle neutron scattering from lecithin reverse micelles

1996

Abstract We report new results of small-angle neutron scattering from cyclohexane- d 12 /lecithin/water micellar solutions, performed as a function of the water content, w 0 , the temperature, T and the dispersed-phase volume fraction, ф. The data from dilute samples can be interpreted in terms of the existence of giant cylindrical reverse micelles, in good agreement with the current idea of an unlimited micellar growth with ф. In contrast, the appearance of a sharp interference maximum at high concentrations ( ф > 0.15 ) suggests that the current hypothesis of a gel structure interpreted as a random network of entangled micelles can be assumed to be incorrect, and that there must be some c…

food.ingredientORGANOGELSCyclohexaneChemistrymicellesOrganic ChemistryThermodynamicsNeutron scatteringsmall angle neutron scatteringLecithinMicelleSmall-angle neutron scatteringAnalytical ChemistryInorganic ChemistryCondensed Matter::Soft Condensed Matterchemistry.chemical_compoundCrystallographyfoodlecithinMICROEMULSIONSVolume fractionMicellar solutionsSpectroscopy
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Free-volume Study in GeS2-Ga2S3-CsCl Chalcohalide Glasses Using Positron Annihilation Technique

2015

Abstract Positron annihilation lifetime spectroscopy combined with Doppler broadening of annihilation radiation was applied to study free-volume entities in Ge-Ga-S glasses having different amount of CsCl additives. It is shown that the structural changes caused by CsCl additives can be adequately described by positron trapping modes determined within two-state model. The results testify in a favor of rather unchanged nature of corresponding free-volume voids responsible for positron trapping in the studied glasses, when mainly concentration of these traps is a subject to most significant changes with composition.

free-volume entitiesMaterials scienceChalcogenidePhysics and Astronomy(all)Positron trappingMolecular physicschemistry.chemical_compoundchalcogenideVolume (thermodynamics)chemistryAnnihilation radiationchalcohalidepositron trappingSpectroscopyDoppler broadeningPositron annihilationglassPhysics Procedia
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Equilibrium Studies in Natural Fluids. A Chemical Speciation Model for the Major Constituents of Seawater.

1994

AbstractThe speciation of CI−, OH− and SO42- in synthetic sea water has been studied by Potentiometric measurements (pH-metric and ISE-Na methods) and by literature data analysis, using a well tested complex formation model. Stability constants, together with distribution of hypothesised species in synthetic sea water, as a function of temperature and salinity, are reported. The speciation model proposed in this work is discussed on the basis of chemical and statistical considerations. Comparison with some literature sea water models is given.

geographyWork (thermodynamics)Chemical Health and Safetygeography.geographical_feature_categoryChemical speciationChemistryHealth Toxicology and MutagenesisComplex formationPotentiometric titrationTemperature salinity diagramsToxicologyEnvironmental chemistryGenetic algorithmSeawaterWater well
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CO 2 output and δ 13 C(CO 2 ) from Mount Etna as indicators of degassing of shallow asthenosphere

1997

An estimated average CO2 output from Etna's summit craters in the range of 13±3 Mt/a has recently been determined from the measured SO2 output and measured CO2/SO2 molar ratios. To this amount the CO2 output emitted diffusely from the soil (≈ 1 Mt/a) and the amount of CO2 dissolved in Etna's aquifers (≈ 0.25 Mt/a) must be added. Data on the solubility of CO2 in Etnean magmas at high temperature and pressure allow the volume of magma involved in the release of such an amount of this gas to be estimated. This volume of magma (≈ 0.7 km3/a) is approximately 20 times greater than the volume of magma erupted annually during the period 1971–1995. On the basis of C-isotopic data of CO2 collected in…

geographygeography.geographical_feature_categoryStable isotope ratioMineralogyAquiferchemistry.chemical_compoundImpact craterVolume (thermodynamics)VolcanochemistryGeochemistry and PetrologyAsthenosphereMagmaCarbon dioxideGeologyBulletin of Volcanology
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