Issue Information :
روزنامه با شماره پیاپی سال 2004
Pages :
6
From page :
115
To page :
120
Abstract :
The thermodynamic properties of the liquid Ag–Sb alloys were determined using solid oxide galvanic cells with zirconia electrolyte. The emfs of the cells:AgxSb(1−x),Sb2O3/O2−/airwere measured in the temperatures range 950–1100 K in the whole range of the alloy compositions. First, the Gibbs free energy of formation of liquid Sb2O3 from pure elements was derived:ΔG°f(Sb2O3) (J/mol)=−687100+243.23T. Next, the activities of antimony were measured as a function of the alloy compositions, x. Redlich–Kister polynomial expansion was used to describe the thermodynamic properties of the liquid phase. From the model equations the limiting value of the logarithm of activity coefficient of antimony in silver was obtained as a function of temperature:ln γSb0=−3812.5/T+0.4112. The obtained results were compared with the experimental values reported in the literature.
Journal title :
Food Microbiology
Serial Year :
2004
Journal title :
Food Microbiology
Record number :
1193618
Link To Document :
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