نتایج جستجو برای: virial coefficient

تعداد نتایج: 171755  

Journal: :iranian journal of chemistry and chemical engineering (ijcce) 2012
reza golhosseini bidgoli abbas naderifar ali reza mohammadrezaei mohammad reza jafari nasr

thermodynamic restrictions and simultaneous effects of operational conditions on the homogeneous rhodium-catalyzed carbonylation of methanol are studied in this line of research. it is shown that the general nrtl-virial model can be appropriated to study thermodynamics of the carbonylation. it is obtained that the reaction is kinetically and thermodynamically reasonable at temperatures above 42...

In this work, a Genetic Algorithm boosted Least Square Support Vector Machine model by a set of linear equations instead of a quadratic program, which is improved version of Support Vector Machine model, was used for estimation of 98 pure compounds second virial coefficient. Compounds were classified to the different groups. Finest parameters were obtained by Genetic Algorithm method ...

Journal: :journal of physical & theoretical chemistry 2007
r. faham m. monajjemi f. mollaamin m. khaleghian

hf level of ab initio calculations with basis-set 6-31g including full counterpoise correction hasbeen applied to compute the asphis potential with the ser and hisser potential with the asp inasphisser trimer. the potential energy surface has a minimum of -16.765 kcal/mol in r1=1.912nm and r2=2.719 nm. the optimum computed curves for two interactions were fitted withintermolecular pair potentia...

Journal: :The Journal of chemical physics 2006
Robert Bukowski Krzysztof Szalewicz Gerrit Groenenboom Ad van der Avoird

A new six-dimensional interaction potential for the water dimer has been obtained by fitting interaction energies computed at 2510 geometries using a variant of symmetry-adapted perturbation theory (SAPT) based on density functional theory (DFT) description of monomers, referred to as SAPT(DFT). The stationary points, second virial coefficient, vibration-rotation-tunneling spectrum, and structu...

2002
R. Tuinier C. G. de Kruif

Casein micelles in milk are proteinaceous colloidal particles and are essential for the production of flocculated and gelled products such as yogurt, cheese, and ice-cream. The colloidal stability of casein micelles is described here by a calculation of the pair potential, containing the essential contributions of brush repulsion, electrostatic repulsion, and van der Waals attraction. The param...

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