Thermodynamics of aqueous solutions of orthophosphoric acid from the freezing point to 298.15�K

Modeling of excess properties and vapor–liquid equilibrium of the system H3PO4–H2O

“…The osmotic coefficient values calculated from the relation (12) using the water activities data of Elmore et al [20] concord well with the experimental data of Platford [22] obtained by means of the isopiestic method in the concentration range 0.12-18.5 mol kg −1 on the basis of total dissociation of H 3 PO 4 in PO 4 3− and 3H + . The relation between the osmotic coefficient and the water activity is:…”

“…Fig. 1; for comparison, we include the data measured by Platford [22], the data obtained from Elmore et al [20], and the osmotic coefficient values determined from Jiang's approach [3] and Pitzer and Silvester's approach [1]. One remarks that the quality of the parameters estimations for the two mechanisms is very satisfactory.…”

A new thermodynamic representation of binary electrolyte solutions nonideality in the whole range of concentrations

“…An additional advantage of using an excess Gibbs energy is the direct derivation of consistent 7 s and without integration of the Gibbs-Duhem equation, which is automatically verified, Table 1 shows the results of the representation of osmotic coefficient data of the Iiterature for fifteen systems at 298.15"K and atmospheric pressure (Robinson and Stokes, 1970;Platford, 1975).…”

“…But, for a concentration of M, H2P04-represents 95% of the anion species (Platford, 1975). So, a 1:l dissociation was chosen in the range of concentrations of the data.…”

Experiment and correlation of osmotic coefficient for aqueous solution of carboxylic acids using NRTL nonrandom factor model

“…Thermodynamic modeling of weak acid is rare so that only for phosphoric acid correlation of osmotic coefficient data was already obtained [5]. Moreover, experimental data for thermodynamic properties of phosphoric acid such as osmotic coefficient, pH, vapor pressure, conductivity and degree of dissociation were already proposed by few investigators [6][7][8][9][10][11][12]. Experimental osmotic coefficient data of citric acid, as another common weak electrolyte in food industries, was presented by Apelblat et al [13].…”