Group contribution (GC) methods to predict thermochemical properties are eminently important process design. We report on a GC parametrization for the heat of formation organic molecules exhibiting chemical accuracy, i.e., maximum 1 kcal/mol (4.2 kJ/mol) difference between experimental and model values, whilst having minimum number parameters avoid overfitting. an extension recent findings chlo...

The characteristic association time constant describing the formation of iron-acceptor pairs in crystalline silicon has been measured for samples of various p-type dopant concentrations and species B, Ga, and In near room temperature. The results show that the dopant species has no impact on the pairing kinetics, suggesting that the pairing process is entirely limited by iron diffusion. This co...

The interactions two synthetic triazinyl reactive dyes Mono-s-chloro Triazinyl reactive dyes DI and DII with the cationic surfactant N-hexadecyl pyridinium chloride CPC were studied using a conductometric method in 25, 30, 35, 40 and 45ºC. The equilibrium constants and other thermodynamic parameters for the ion pair formation were calculated on the basis of a theoretical model using the data ob...

Standard enthalpies of formation of ternary phases in the Cu-Ni-Sn system were determined along sections at 25, 41 and 45.5 at.% Sn applying tin solution drop calorimetry. Generally, the interaction of Ni with Sn is much stronger than that of Cu with Sn. Along all sections the enthalpy of formation changes almost linearly with the mutual substitution of Cu and Ni within the respective homogenei...

Background. Marination is a good method to enhance attractiveness of chicken wings, which are considered by consumers as least attractive. Sensory value of marinated wings is dependent largely on the flavour of skin, because they contain proportionally more skin than other carcass elements. Moreover, skin constitutes a natural barrier, which may facilitate or hinder the penetration of marinade ...