A convenient method for the evaluation o
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W. Jost; H. RΓΆck
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Article
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1954
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Elsevier Science
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English
β 655 KB
In the evaluation of thermodynamic measurements of mixtures a development of the excess Gibbs free energy, Ai@, in orthogonal functions has proved advantageous. Since measurements do not give a smooth curve but a set of discontinuous values, a method appropriate for the evaluation of equidistant dis