Estimation of infinite dilution activity coefficients of hydrocarbons in water from molar refraction

Dutt, N. V. K.; Prasad, D. H. L.

doi:10.1016/0378-3812(89)80163-3

Cited by 16 publications

(19 citation statements)

References 1 publication

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“…1 and 2 may be ascribed to the different experimental techniques employed to achieve equilibrium between water and the organic phase and to different analytical procedures used for the determination of alkyl acetates in a saturated aqueous solution. Some correlations between the structural features of a solute molecule and its solubility have been reported, including the number of carbon atoms n [9, 10], molar volume V 0 2 [9], molecular surface areas S [11,12], molecular refraction R M [13], and dipole moment " [9]. Thus, for example, the solubility of hydrocarbons [14] or polynuclear aromatic hydrocarbons [10] has been successfully correlated with the number of carbon atoms using either a linear or parabolic equation.…”

Section: Resultsmentioning

confidence: 96%

Thermodynamics of Solution of Some Alkyl Acetates in Water

Šegatin

Klofutar

2001

Monatshefte Für Chemie/Chemical Monthly

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The temperature dependence of the solubility of methyl acetate (MeOAc), ethyl acetate (EtOAc), 1-propyl acetate (1-PrOAc), 1-butyl acetate (1-BuOAc), 2-methyl-1-propyl acetate (isoBuOAc), 2-butyl acetate (sec-BuOAc), and 2-methyl-2-propyl acetate (tert-BuOAc) in water in the temperature range from 298.2 to 318.2 K was determined. The experimental solubility data together with some literature values are presented as a function of temperature and given in analytical form. The solubilities of the investigated compounds at 298.2 K were correlated with the number of carbon atoms in the solute molecule. The standard thermodynamic functions for solubility, i.e. Gibbs free energy, enthalpy, heat capacity, and entropy, were calculated. The Gibbs free energy is positive and increases linearly with the number of carbon atoms, whereas the enthalpy and entropy are negative. The standard thermodynamic functions were converted to thermodynamic quantities for hydration. The Gibbs free energies of hydration of alkyl acetates, which are negative, are compared with the Gibbs free energy of hydration of some n-alkanes, 1-alcohols, and 1-alkylamines. The standard thermodynamic functions of hydration were analyzed using a modi®ed version of the theoretical approach developed by Lee and Graziano [1].

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Section: Resultsmentioning

confidence: 96%

Thermodynamics of Solution of Some Alkyl Acetates in Water

Šegatin

Klofutar

2001

Monatshefte Für Chemie/Chemical Monthly

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“…Raal and Muhlbauer 1998 have briefly reviewed these four methods. An additional procedure, involving measurement of Ž molar refraction, has recently been used Dutt and Prasad, . 1989 , but has received little attention.…”

Section: Introductionmentioning

confidence: 99%

Characterization of differential ebulliometers for measuring activity coefficients

Raal

2000

AIChE Journal

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“…K›zartma s›ras›nda ya¤›n viskozitesi yüksek molekül a¤›rl›kl› polimerlerin oluflumuyla birlikte artmaktad›r (25). Yap›lan bir çal›flmada da k›zartma süresi ve ya¤ s›cakl›¤›n›n ya¤›n viskozitesini önemli oranda etkiledi¤i belirtilmifltir (26).…”

Section: Viskozite üZerine Kızartma İşlemlerinin Etkisiunclassified

Ayçi̇çek Ve Pi̇ri̇na Yağlarinin Kizartma Stabi̇li̇teleri̇ni̇n Karşilaştirilmasi

Yaşdağ¹,

Tekin²

2017

GIDA

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Çal›flman›n amac›, ayçiçek ve pirina ya¤lar›n›n k›zartma stabilitelerinin karfl›laflt›r›lmas›d›r. Materyal olarak rafine ayçiçek ya¤› ile pirina-rafine pirina kar›fl›m› (50:50) kullan›lm›flt›r. Patatesle yap›lan k›zartma ifllemleri 180°C'de 3 dakika olarak gerçeklefltirilmifl ve toplamda 40 k›zartma yap›lm›flt›r. K›zartma ifllemleri boyunca ya¤larda serbest ya¤ asitleri, dumanlanma noktas›, p-anisidin, toplam polar madde, viskozite, polimer trigliserit ve renk analizleri yap›lm›flt›r. Ya¤larda serbest ya¤ asitleri, p-anisidin, toplam polar madde, viskozite, polimer trigliserit ve renk de¤erlerinde art›fl, dumanlanma noktas› de¤erlerinde ise azalma gözlenmifltir. Pirina ya¤›n›n dumanlanma noktas› ayçiçek ya¤›na göre daha k›sa sürede 170°C'den daha düflük bir de¤ere ulaflt›¤› görülmüfltür. Buna karfl›n oluflan polimer trigliserit ve buna ba¤l› olarak gerçekleflen viskozite de¤erlerindeki art›fllar, pirina ya¤›nda ayçiçe¤i ya¤›na göre oldukça düflük de¤erlerdedir. Tüm incelenen de¤erler aras›ndaki farkl›l›klar incelendi¤inde, pirina ya¤›nda elde edilen de¤erlerin, ayçiçe¤i ya¤›na oranla daha düflük kald›¤› belirlenmifltir. Bu sonuçlar, doymam›fll›k derecesi düflük olan pirina ya¤›n›n k›zartma ifllemleri s›ras›nda bozulma reaksiyonlar›na daha düflük düzeyde maruz kald›¤›n› göstermektedir.Anahtar kelimeler: K›zartma, ayçiçek ya¤›, pirina ya¤›, kimyasal ve fiziksel özellikler COMPARISON OF FRYING STABILITY OF SUNFLOWER AND OLIVE POMACE OIL AbstractThe purpose of this study is comparison of frying stability of sunflower and olive pomace oil. Refined sunflower oil and olive pomace oil-refined olive pomace oil blend (50:50) were used as material. Frying was performed 40 times using potatoes at 180°C for 3 min. Along these frying treatments, free fatty acids, smoke point, p-anisidine, polar material, viscosity, polymer triglyceride and color of the oils were performed. Considerable increases in free fatty acids, p-anisidine, polar material, viscosity, polymer triglyceride and color of the oils were observed in oils while smoke points decreased. Smoke point of olive pomace oil deceased less than 170°C before sunflower oil. However, compared to sunflower oil, olive pomace oil had less polymer triglyceride and lower viscosity. The differences in the oil properties before and after frying were also lower in olive pomace oil. These results indicate that oxidation rate in olive pomace oil during frying is lower than that of sunflower oil, which is possibly because of its lower iodine value.

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Estimation of infinite dilution activity coefficients of hydrocarbons in water from molar refraction

Cited by 16 publications

References 1 publication

Thermodynamics of Solution of Some Alkyl Acetates in Water

Thermodynamics of Solution of Some Alkyl Acetates in Water

Characterization of differential ebulliometers for measuring activity coefficients

Ayçi̇çek Ve Pi̇ri̇na Yağlarinin Kizartma Stabi̇li̇teleri̇ni̇n Karşilaştirilmasi

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