𝔖 Bobbio Scriptorium
✦   LIBER   ✦

On the latent heat of crystallization of water in cooled solutions

✍ Scribed by O.I. Mikhalev; A.M. Kaplan; V.I. Trofimov


Publisher
Elsevier Science
Year
1985
Tongue
English
Weight
338 KB
Volume
121
Category
Article
ISSN
0009-2614

No coin nor oath required. For personal study only.

✦ Synopsis


DrfferenM scannin g calorimeky and ESR have been apphed to determine the latent heat of water crystalkation at temperatures rangmg from -50 to -lIS"C, ESR being used to derive the amount of nonzrystalhue water Crystalkation has been caused by heating cooled concentrated and dilute solutions of a senes of salts and polymers. Over the temperature range and for the systems studied, the latent heat of ~stalhzation is 17 + 05 kJ m01-~.


πŸ“œ SIMILAR VOLUMES


Anomalies in the β€œlatent heat” of solidi
✍ D. Bertolini; M. Cassettari; G. Salvetti πŸ“‚ Article πŸ“… 1985 πŸ› Elsevier Science 🌐 English βš– 232 KB

The latent heat for the solid-liquid transition, measured in supercooled water down to -30Β°C, is reported for the first time. These values do not agree with those calculated using the specific heat values at constant pressure cL(T), reported in the literature for supercooled water in emulsions. How

The mathematical model of solidification
✍ Yao Shan; Gong Xuena; Dai Lixin; Ma Chunying; Jin Junze; Abuliti Abudula πŸ“‚ Article πŸ“… 2006 πŸ› John Wiley and Sons 🌐 English βš– 174 KB

## Abstract Treatment of solidification latent heat is a key point in solidification simulation by the finite difference method. When latent heat is dealt with in a traditional method of equivalent latent heat, it was found that heat was increased when casting with a high cooling rate, and then the

Study of lactose crystallization in wate
✍ A. B. N. Brito; M. Giulietti πŸ“‚ Article πŸ“… 2007 πŸ› John Wiley and Sons 🌐 English βš– 253 KB

## Abstract This paper describes a study on the process of lactose crystallization using a water‐acetone solution. The selection of lactose was based on its significance for the pharmaceutical and food industries and on the fact that the crystallization of this organic compound has been little stud