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Calorimetric methods for the characterization of porous materials /

Calorimetric Methods for the Characterization of Porous Materials presents calorimetric methods used in the characterization of porous materials using chemical thermodynamics. Among these materials, catalysts, supports and adsorbents (such as Activated Carbon, Metal-Organic-Frameworks, SBA-15, Zeoli...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Awduron Eraill: Moreno-Piraján, Juan Carlos
Fformat: eLyfr
Iaith:Saesneg
Cyhoeddwyd: [S.l.] : Elsevier, 2024.
Pynciau:
Porous materials > Analysis.
Matériaux poreux > Analyse.
Porous materials > Analysis
Mynediad Ar-lein:ScienceDirect
Tagiau: Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
Tabl Cynhwysion:
  • Front Cover
  • Calorimetric Methods for the Characterization of Porous Materials
  • Copyright Page
  • Contents
  • Preface
  • 1 Calorimetry: overview of historical development, instrumentation design, and construction criteria
  • 1.1 Historical development of calorimetry
  • 1.1.1 From the first civilizations to alchemy
  • 1.1.2 The 18th century
  • 1.1.3 The 19th century
  • 1.1.4 The 20th century
  • 1.2 Criteria for design and construction of calorimeters
  • 1.2.1 Thermal sensors
  • 1.2.1.1 Liquid-in-glass thermometer
  • 1.2.1.2 Beckmann thermometer
  • 1.2.1.3 Gas thermometer
  • 1.2.1.4 Vapor pressure thermometer
  • 1.2.1.5 Resistance thermometers
  • 1.2.1.6 Semiconductors (negative temperature coefficient resistors, thermistors)
  • 1.2.1.6.1 Thermistor types
  • 1.2.1.7 Pyrometers
  • 1.2.1.7.1 Optical pyrometer
  • 1.2.1.8 Current sensors
  • 1.2.1.9 Thermoelectric effects
  • 1.2.1.10 Joule effect
  • 1.2.1.10.1 The Joule effect in heating
  • 1.2.1.11 Seebeck effect
  • 1.2.1.12 Peltier effect
  • 1.2.1.13 Thomson effect
  • 1.2.1.13.1 Thermoelectric generators
  • 1.3 Conclusions
  • References
  • 2 Calorimetry and thermodynamics conceptualization
  • 2.1 From the first civilizations to alchemy: calorimeter development
  • 2.1.1 18th century
  • 2.1.2 19th century
  • 2.1.3 20th century
  • 2.1.4 21st century
  • 2.2 Concepts of calorimetry and thermodynamics: evolution of the main concepts
  • 2.2.1 Heat and temperature
  • 2.2.2 Heat power
  • 2.2.3 Specific heat capacity
  • 2.2.4 Latent heat
  • 2.2.5 Thermal conductivity
  • 2.3 Thermoelectric phenomena
  • 2.3.1 Joule effect
  • 2.3.2 Seebeck effect
  • 2.3.3 Peltier effect
  • 2.3.4 Thomson effect
  • 2.4 Temperature sensors
  • 2.4.1 Definitions
  • 2.4.2 Types of thermometers
  • 2.4.2.1 Liquid-in-glass thermometer
  • 2.4.2.2 Beckman thermometer
  • 2.4.2.3 Gas thermometer
  • 2.4.2.4 Vapor pressure thermometer
  • 2.4.3 Types of thermistors
  • 2.4.3.1 Negative temperature coefficient
  • 2.4.3.2 Positive temperature coefficient
  • 2.4.4 Temperature range and resistance values
  • 2.4.5 Electrical specifications
  • 2.4.6 Sensitivity
  • 2.4.7 Stability
  • 2.4.8 Size and shape
  • 2.4.9 Advantages and disadvantages
  • 2.4.10 Applications
  • 2.5 Modes of heat conduction
  • 2.5.1 Heat: conduction, convection and thermal radiation, heat capacity. Stefan-Boltzmann law
  • 2.5.1.1 Driving
  • 2.5.1.2 Convection
  • 2.5.1.3 Thermal radiation
  • 2.6 Conclusions
  • References
  • 3 Instrumental aspects
  • 3.1 Electrical calibration
  • 3.1.1 Electrical input calibration
  • 3.1.2 Steady-state calibration
  • 3.2 Chemical calibration systems for calorimeters of solutions
  • 3.2.1 Neutralization heat of the THAM-HCl system
  • 3.2.2 Neutralization heat of the HCL-NaOH system
  • 3.2.3 Dissolution heat of the NaCl-H2O system
  • 3.2.4 Heat related to aqueous solution and dilution of propan-1-ol in water
  • 3.2.5 Dilution heat for aqueous sucrose solutions

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