Issue Information
روزنامه با شماره پیاپی سال 2002
Pages
17
From page
3
To page
19
Abstract
Structural, thermodynamic and phase properties in the Na2S–H2O system for application in a chemical heat pump have been investigated using XRD, TG/DTA and melting point and vapour pressure determinations. Apart from the known crystalline phases Na2S·9H2O, Na2S·5H2O and Na2S a new phase Na2S·2H2O has been proven to exist. Na2S·12H2O is not a phase but a 3:1 mixture of Na2S and Na2S·2H2O, presumably stabilised by very slow dehydration kinetics. The vapour pressure–temperature equilibria of the sodium sulphide hydrates have been determined and a consistent set of thermodynamic functions for these compounds has been derived. XRD measurements indicate the topotactic character of the transitions between the hydration states.
Journal title
Food Microbiology
Serial Year
2002
Journal title
Food Microbiology
Record number
1191187
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