نتایج جستجو برای: arrhenius

تعداد نتایج: 3018  

Journal: :The Review of scientific instruments 2010
Jian V Li Steven W Johnston Yanfa Yan Dean H Levi

Thermally activated processes are characterized by two key quantities, activation energy (E(a)) and pre-exponential factor (nu(0)), which may be temperature dependent. The accurate measurement of E(a), nu(0), and their temperature dependence is critical for understanding the thermal activation mechanisms of non-Arrhenius processes. However, the classic 1D Arrhenius plot-based methods cannot una...

Journal: :The Journal of chemical physics 2011
Silvina Cerveny Silvia Arrese-Igor Jorge S Dolado Juan J Gaitero Angel Alegría Juan Colmenero

The behavior of water dynamics confined in hydrated calcium silicate hydrate (C-S-H) gel has been investigated using broadband dielectric spectroscopy (BDS; 10(-2)-10(6) Hz) in the low-temperature range (110-250 K). Different water contents in C-S-H gel were explored (from 6 to 15 wt%) where water remains amorphous for all the studied temperatures. Three relaxation processes were found by BDS (...

Journal: :The Journal of biological chemistry 1988
V Kalabokis P Hardwicke

Methods for preparing native scallop sarcoplasmic reticulum vesicles, largely purified membranous scallop sarcoplasmic reticulum Ca2+-ATPase, and nonionic detergent-solubilized sarcoplasmic reticulum Ca2+-ATPase are described. The effect of a range of polyoxyethylene-based detergents on the solubilized Ca2+-ATPase was tested. Decaethylene glycol dodecyl ether (C12E10) supported the highest leve...

Journal: :Journal of the Korean Society of Propulsion Engineers 2016

Journal: :Catalysts 2021

In this study, we elucidate the reaction kinetics for simultaneous hydrodeoxygenation of xylitol to 1,2-dideoxypentitol and 1,2,5-pentanetriol over a ReOx-Pd/CeO2 (2.0 weight% Re, 0.30 Pd) catalyst. The was determined be zero-order with respect xylitol. activation energy elucidated through an Arrhenius relationship as well non-Arrhenius kinetics. investigated at 150–170 °C constant H2 pressure ...

جعفری, سید مهدی, قادری, سجاد, گنجه, محمد,

Color is an important qualitative factor in tomato products such as tomato paste which is affected by heat processing. The main goal of this study was to evaluate the degradation kinetics of tomato paste color during heat processing by Arrhenius equation and modeling of these changes by response surface methodology (RSM). Considering this purpose, tomato paste was processed at three temperature...

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