Issue Information :
روزنامه با شماره پیاپی سال 2004
Pages :
3
From page :
231
To page :
233
Abstract :
Enthalpies of solution of Sm2O3, BaCO3, CuO, Sm2BaCuO5, and Sm1+xBa2–xCu3Oy solid solutions (x = 0.1, 0.7) were measured by solution calorimetry using 2 N HCl solvent at 323 K. The obtained values were used to give thermodynamic data for reactions of formation of Sm2BaCuO5, Sm1.1Ba1.9Cu3O6.95, Sm1.7Ba1.3Cu3O7.24 from the mixture including BaCO3. The enthalpies of reactions were determined as +185 ± 3 kJ/mol for Sm2BaCuO5, +357 ± 5 kJ/mol for Sm1.1Ba1.9Cu3O6.95, +216 ± 5 kJ/mol for Sm1.7Ba1.3Cu3O7.24. The data obtained showed that the above mentioned phases were thermodynamically stable with respect to mixture with BaCuO2, Sm2O3, CuO.
Journal title :
Food Microbiology
Serial Year :
2004
Journal title :
Food Microbiology
Record number :
1193862
Link To Document :
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