Excess Gibbs Energies of Aqueous Mixtures of Sodium Chloride, Potassium Chloride, Sodium Acetate, and Potassium Acetate at 25 degrees C

被引：9

作者：

Jones, R. A. ^{[1
]}

Prue, J. E. ^{[1
]}

机构：

[1] Univ Reading, Dept Chem, Reading RG6 2AD, Berks, England

来源：

JOURNAL OF SOLUTION CHEMISTRY | 1974年 / 3卷 / 08期

关键词：

Excess Gibbs energy of mixing; mixed salt solutions; osmotic coefficients; potassium acetate; potassium chloride; sodium-acetate; sodium chloride;

D O I：

10.1007/BF00650402

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

Measurements have been made on the systems NaCl-NaOAc, NaOAc-KOAc, KCl-KOAc, NaCl-KOAc, and KCl-NaOAc. The results are consistent with binary Na-K and Cl-OAc interactions, and there is no evidence for triple-ion interaction.

引用

页码：585 / 592

页数：8

共 50 条

[21] LACTIC-ACID BACTERIA IN CHEDDAR-CHEESE MADE WITH SODIUM-CHLORIDE, POTASSIUM-CHLORIDE OR MIXTURES OF THE 2 SALTS
REDDY, KA
MARTH, EH
JOURNAL OF FOOD PROTECTION, 1995, 58 (01) : 62 - 69
[22] The vapour pressures of saturated aqueous solutions of sodium chloride, sodium bromide, sodium nitrate, sodium nitrite, potassium iodate, and rubidium chloride at temperatures from 227 K to 323 K
Apelblat, A
Korin, E
JOURNAL OF CHEMICAL THERMODYNAMICS, 1998, 30 (01) : 59 - 71
[23] Effects of potassium lactate, sodium chloride, and sodium acetate on surface shininess/gloss and sensory properties of injection-enhanced beef strip-loin steaks
Knock, R. C.
Seyfert, M.
Hunt, M. C.
Dikeman, M. E.
Mancini, R. A.
Unruh, J. A.
Higgins, J. J.
Monderen, R. A.
MEAT SCIENCE, 2006, 74 (02) : 319 - 326
[24] Activity coefficients of potassium chloride and sodium chloride in the quaternary system KCl-NaCl-water-ethanol
Farelo, F
Lopes, A
Ferra, MIA
JOURNAL OF SOLUTION CHEMISTRY, 2002, 31 (10) : 845 - 860
[25] Activity Coefficients of Potassium Chloride and Sodium Chloride in the Quaternary System KCl-NaCl-Water-Ethanol
F. Farelo
A. Lopes
M. I. A. Ferra
Journal of Solution Chemistry, 2002, 31 : 845 - 860
[26] Mercury passivation solutions of potassium chloride and sodium hydroxide and hypochlorite
I. P. Sizeneva
Yu. A. Shchurov
V. A. Val’tsifer
Russian Journal of Applied Chemistry, 2009, 82 : 52 - 56
[27] Beef sausage structure affected by sodium chloride and potassium lactate
Astruc, Thierry
Labas, Roland
Vendeuvre, Jean Luc
Martin, Jean Luc
Taylor, Richard Georges
MEAT SCIENCE, 2008, 80 (04) : 1092 - 1099
[28] Effects of Partial Replacement of Sodium Chloride by Potassium Chloride on Rheological, Sensory, Qualitative and Microbial Characteristics of Baguettes
Panahi, Pouya Marzieh
Darani, Khosravi Kianoush
Asadi, Gholamhassan
Zoghi, Alaleh
IRANIAN JOURNAL OF CHEMISTRY & CHEMICAL ENGINEERING-INTERNATIONAL ENGLISH EDITION, 2022, 41 (03): : 1034 - 1047
[29] Effects of Sodium Chloride, Potassium Chloride, and Calcium Chloride on the Formation of α-Dicarbonyl Compounds and Furfurals and the Development of Browning in Cookies during Baking
Kocadagli, Tolgahan
Gokmen, Vural
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2016, 64 (41) : 7838 - 7848
[30] Salt microspheres and potassium chloride usage for sodium reduction: Case study with sushi
Dordevic, Dani
Buchtova, Hana
Macharackova, Blanka
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2018, 24 (01) : 3 - 14

← 1 2 3 4 5 →