A new approach to evaluate the thermodiffusion factor for associating mixtures

被引：12

作者：

Abbasi, Alireza ^{[1
,2
]}

Saghir, M. Ziad ^{[1
]}

Kawaji, Masahiro ^{[2
]}

机构：

[1] Ryerson Univ, Dept Mech Engn, Toronto, ON M5B 2K3, Canada

[2] Univ Toronto, Dept Chem Engn, Toronto, ON M5S 3E5, Canada

来源：

JOURNAL OF CHEMICAL PHYSICS | 2009年 / 130卷 / 06期

关键词：

association; liquid mixtures; liquid structure; liquid theory; organic compounds; thermal diffusion; water; THERMAL-DIFFUSION COEFFICIENTS; SORET COEFFICIENT; THERMODYNAMIC THEORY; WATER-METHANOL; SAFT EQUATION; LATTICE MODEL; ETHANOL; LIQUID;

D O I：

10.1063/1.3076926

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：

Diffusion behaviors in associating mixtures present a larger degree of complexity than nonassociating mixtures. The direction of flow in associating mixtures may change with the variation of composition and temperature. In this paper a new viscous energy model is proposed for predicting the ratio of evaporation energy to viscous energy. The new model was implemented for prediction of thermodiffusion for acetone-water, ethanol-water, and isopropanol-water mixtures. In particular, this approach is implemented to predict the sign changes in the thermodiffusion factor for associating mixtures, which has been a major step forward in thermodiffusion studies for associating mixtures.

引用

页数：6

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