Recommended Reference Materials for Realization of Physicochemical Properties PDF Download
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Author: E. F. G. Herington
Publisher: Elsevier
ISBN: 1483138461
Category : Science
Languages : en
Pages : 13
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Book Description
Recommended Reference Materials for Realization of Physicochemical Properties deals with recommended reference materials for realization of physicochemical properties, including water, mercury, 2,2,4-trimethylpentane, cyclohexane, and trans-bicyclo[4,4,0]decane for density measurement. Nomenclature and units are given, and the methods of measurement are described. This book first presents the nomenclature and units used in the determination of densities of liquids and solids, followed by a general description of the apparatus and the methods used in the measurement of density, with particular reference to the pycnometric, hydrostatic weighing, magnetic float, and temperature flotation methods. The use of water as a density reference material is then explained, focusing on the isotopic composition of Standard Mean Ocean Water (SMOW) and the absolute density of SMOW as a function of temperature. Problems due to the effect of pressure and dissolved gases on the density of water are also considered. Finally, the use of mercury, 2,2,4-trimethylpentane, cyclohexane, and trans-bicyclo[4,4,0]decane as reference materials in density measurement is discussed. This monograph will be a useful resource for physical chemists and chemistry students.
Author: E. F. G. Herington
Publisher: Elsevier
ISBN: 1483138461
Category : Science
Languages : en
Pages : 13
Get Book Here
Book Description
Recommended Reference Materials for Realization of Physicochemical Properties deals with recommended reference materials for realization of physicochemical properties, including water, mercury, 2,2,4-trimethylpentane, cyclohexane, and trans-bicyclo[4,4,0]decane for density measurement. Nomenclature and units are given, and the methods of measurement are described. This book first presents the nomenclature and units used in the determination of densities of liquids and solids, followed by a general description of the apparatus and the methods used in the measurement of density, with particular reference to the pycnometric, hydrostatic weighing, magnetic float, and temperature flotation methods. The use of water as a density reference material is then explained, focusing on the isotopic composition of Standard Mean Ocean Water (SMOW) and the absolute density of SMOW as a function of temperature. Problems due to the effect of pressure and dissolved gases on the density of water are also considered. Finally, the use of mercury, 2,2,4-trimethylpentane, cyclohexane, and trans-bicyclo[4,4,0]decane as reference materials in density measurement is discussed. This monograph will be a useful resource for physical chemists and chemistry students.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 9
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Book Description
Author: E. F. G. Herington
Publisher:
ISBN:
Category :
Languages : en
Pages : 80
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Book Description
Author: International Union of Pure and Applied Chemistry. Commission on Physicochemical Measurements and Standards. Sub-Committee on Calibration and Test Materials
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 28
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Book Description
Author: K. N. Marsh
Publisher: Wiley-Blackwell
ISBN: 9780632017188
Category : Science
Languages : en
Pages : 510
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Book Description
This definitive volume, containing contributions from internationally acclaimed experts, provides a comprehensive review of the various materials which can be used as references for checking the correct operation or for the calibration of equipment used for physicochemical measurement. The important areas covered include density, viscosity, enthalpy, thermal and electrolytic conductivity, optical rotation and refraction, and relative molar mass. It will become an essential reference text for all physical and analytical chemists and chemical engineers, and those working in standards laboratories.
Author: William M. Haynes
Publisher: CRC Press
ISBN: 1498754295
Category : Science
Languages : en
Pages : 2643
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Book Description
Proudly serving the scientific community for over a century, this 97th edition of the CRC Handbook of Chemistry and Physics is an update of a classic reference, mirroring the growth and direction of science. This venerable work continues to be the most accessed and respected scientific reference in the world. An authoritative resource consisting of tables of data and current international recommendations on nomenclature, symbols, and units, its usefulness spans not only the physical sciences but also related areas of biology, geology, and environmental science. The 97th edition of the Handbook includes 20 new or updated tables along with other updates and expansions. It is now also available as an eBook. This reference puts physical property data and mathematical formulas used in labs and classrooms every day within easy reach.
Author: David R. Lide
Publisher: CRC Press
ISBN: 9780849305948
Category : Science
Languages : en
Pages : 2580
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Book Description
Provides chemical and physical data.
Author:
Publisher:
ISBN:
Category : Chemistry, Physical and theoretical
Languages : en
Pages : 31
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Book Description
Author: William M. Haynes
Publisher: CRC Press
ISBN: 1439880492
Category : Science
Languages : en
Pages : 2657
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Book Description
Mirroring the growth and direction of science for a century, the Handbook, now in its 93rd edition, continues to be the most accessed and respected scientific reference in the world. An authoritative resource consisting tables of data, its usefulness spans every discipline. This edition includes 17 new tables in the Analytical Chemistry section, a major update of the CODATA Recommended Values of the Fundamental Physical Constants and updates to many other tables. The book puts physical formulas and mathematical tables used in labs every day within easy reach. The 93rd edition is the first edition to be available as an eBook.
Author: Hervé This vo Kientza
Publisher: CRC Press
ISBN: 1000682080
Category : Science
Languages : en
Pages : 315
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Book Description
While many books proliferate elucidating the science behind the transformations during cooking, none teach the concepts of physics chemistry through problem solving based on culinary experiments as this one by renowned chemist and one of the founders of molecular gastronomy. Calculating and Problem Solving Through Culinary Experimentation offers an appealing approach to teaching experimental design and scientific calculations. Given the fact that culinary phenomena need physics and chemistry to be interpreted, there are strong and legitimate reasons for introducing molecular gastronomy in scientific curriculum. As any scientific discipline, molecular gastronomy is based on experiments (to observe the phenomena to be studied) and calculation (to fit the many data obtained by quantitative characterization of the studied phenomena), but also for making the theoretical work without which no real science is done, including refuting consequences of the introduced theories. Often, no difficult calculations are needed, and many physicists, in particular, make their first steps in understanding phenomena with very crude calculations. Indeed, they simply apply what they learned, before moving to more difficult math. In this book, the students are invited first to make simple experiments in order to get a clear idea of the (culinary) phenomena that they will be invited to investigate, and then are asked simple questions about the phenomena, for which they have to transform their knowledge into skills, using a clear strategy that is explained throughout. Indeed, the is "problem solving based on experiments", and all this about food and cooking. Key Features: Introduces readers to tips for experimental work Shows how simple scientific knowledge can be applied in understanding questions Provides a sound method ("strategy") for calculation in physics and chemistry Presents important definitions and laws for physical chemistry Gives confidence in one’s calculation skill and problem solving skills Explore physical and chemical phenomena that occur during cooking A unique mix of culinary arts and correct calculations, this book is useful to students as well as professors in chemistry, physics, biology, food science and technology.
