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Standard molar entropy
About: Standard molar entropy is a research topic. Over the lifetime, 1586 publications have been published within this topic receiving 29886 citations.
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TL;DR: In this article, the specific conductivities of (0.001 − 0.012) m sodium dodecyl sulfate have been determined in water and in the presence of 0.10 m aqueous glycine/alanine/glycylglycine at 298.15, 303.15 and 313.15 K.
Abstract: Conductivities of (0.001–0.012) m sodium dodecyl sulfate have been determined in water and in the presence of 0.10 m aqueous glycine/alanine/glycylglycine at 298.15, 303.15, 308.15, and 313.15 K. From the specific conductivity data, the critical micellar concentration, degree of counter ion association, degree of counterion dissociation, free energy of transfer of hydrophobic chain from the medium to interior of the micelle, and surface contribution, standard free energy of micellization, standard enthalpy of micellization, and standard entropy of micellization of sodium dodecyl sulfate have been computed. The thermodynamic parameters of micellization and the effect of additives on these parameters have been used to study the interactions present in the micellar systems.
52 citations
TL;DR: In this article, the oxygen potentials for (U, Nd)O2 were measured at 1000, 1300 and 1500°C by using a thermogravimetric technique with CO2−CO−O2 equilibria.
51 citations
TL;DR: In this article, water transfer through various hydrophilic and hydrophobic polymer membranes was observed under a temperature gradient and analyzed by a theory based on nonequilibrium thermodynamics.
51 citations
TL;DR: The interaction of the synthetic azo dye and food colorant carmoisine with human and bovine serum albumins was studied by microcalorimetric techniques and the thermal stability of the serum proteins was found to be remarkably enhanced on binding to carmo cuisine.
51 citations
TL;DR: An experimental Raman study on how the addition of sodium chloride to CO2-hydrate-forming systems inhibits the hydrate formation thermodynamically, using the Raman spectrum of the water-stretching vibration.
Abstract: We present an experimental Raman study on how the addition of sodium chloride to CO2-hydrate-forming systems inhibits the hydrate formation thermodynamically. For this purpose, the molar enthalpy of reaction and the molar entropy of reaction for the reaction of weakly hydrogen-bonded water molecules to strongly hydrogen bonded water molecules are determined for different salinities from the Raman spectrum of the water-stretching vibration. Simultaneously, the influence of the salinity on the solubility of CO2 in the liquid water-rich phase right before the start of hydrate formation is analyzed. The results demonstrate that various mechanisms contribute to the inhibition of gas hydrate formation. For the highest salt concentration of 20 wt % investigated, the temperature of gas hydrate formation is lowered by 12 K. For this concentration the molar enthalpy and entropy of reaction become smaller by 50 and 20%, respectively. Concurrently, the solubility of carbon dioxide is reduced by 70%. These results are...
51 citations