论文部分内容阅读
应用流动式等温精密微量热技术测定4个温度(293.15、303.15、308.15和318.15 K)下D-山梨醇在纯水和卤化钠水溶液中的稀释焓。根据改进的McMillan-Mayer理论对所测数据进行关联,得到了表观摩尔稀释焓对浓度变化的经验方程和各阶焓相互作用系数(h2,h3和h4)和二阶熵相互作用系数(s2),根据溶质-溶质、溶质-溶剂等弱相互作用对二阶焓、熵及吉布斯自由能相互作用系数进行了讨论,并探讨了温度对稀释焓的影响。结果表明,在山梨醇的纯水溶液和卤化钠水溶液中,其二阶焓相互作用系数h2随温度的升高而逐渐增大;不同温度下的二阶焓相互作用系数与温度成线性关系,因而二阶熵相互作用系数在实验温度范围内为一常量。
The enthalpy of dilution of D-sorbitol in pure water and sodium halide aqueous solution at four temperatures (293.15, 303.15, 308.15 and 318.15 K) was determined by flow-based isothermal microcalorimetry. According to the improved McMillan-Mayer theory, the empirical equation of the apparent molar dilution enthalpies and the enthalpy interaction coefficients (h2, h3 and h4) and the second-order entropy interaction coefficients (s2 ), The second-order enthalpy, entropy and Gibbs free energy interaction coefficients are discussed according to the weak interactions such as solute-solute, solute-solvent, and the influence of temperature on the enthalpy of dilution is discussed. The results show that the second-order enthalpy interaction coefficient h2 increases with the increase of temperature in sorbitol pure water solution and sodium halide aqueous solution. The second-order enthalpy interaction coefficient at different temperatures has a linear relationship with temperature The second-order entropy interaction coefficient is a constant over the experimental temperature range.