The temperature dependence of thermodynamic quantities, such as heat capacity, entropy and free enthalpy, may be obtained by using well-known equations that relate these quantities to the enthalpy of the molecular system of interest at a range of temperatures. In turn, the enthalpy of a molecular system can be estimated from molecular dynamics simulations of an appropriate model. To demonstrate...

Enthalpy (fuel mass fraction and/or temperature) fluctuations in the oncoming mixture are known to have important impacts on premixed combustion and in particular on combustion instability. Theoretical modeling has primarily been following an empirical approach. In Part I of the present study, an asymptotically reduced first-principle theory was derived from the reactive Navier-Stokes equations...

It has long been conjectured that spray ejected from the high-wind ocean surface enhances air/sea enthalpy fluxes, but a lack of observational data, particularly at wind speeds exceeding 20 m s−1, has prevented either confirmation or refutation of this hypothesis. The current study has two aims: first, to provide an estimate of surface enthalpy fluxes obtained from dropsonde data and second, to...

background: heat stress evaluation and timely notification, especially using meteorological data is an important issue attracted attention in recent years. therefore, this study aimed at answering the following research questions: 1) can enthalpy as a common environmental parameter reported by meteorological agencies be applied accurately for evaluation of thermal condition of outdoor settings,...

A study of the influence of the moisture and the grain size on the gelatinization temperature (Tp1) of starch from four industrial maize flours as well as an unprocessed maize sample is presented. The gelatinization is a phase transition that can be observed using Differential Scanning Calorimetry (DSC), and it is manifest as an endothermic peak in the DSC thermogram. Results show that for 60, ...

Butters, margarines and table spreads are water-in-oil emulsions. Melting characteristics of these products are important for flavor release and consumer acceptance. One characteristic that is believed to discriminate butters from margarines is a cooling sensation perceived in-mouth while consuming these products. Here, we investigated different methods to characterize sensorically and analytic...

The intensity of tropical cyclones is sensitive to the rates at which enthalpy and momentum are transferred between sea and air in the high-wind core of the storm. Present models of the wind dependence of these transfer rates suggest that the effective drag coefficient is more than twice the effective enthalpy transfer coefficient at wind speeds above 25 m s21. Using this ratio in numerical mod...

in this study at first , an azo dye, 2,7- naphthalenediol, 2-[(4-bromophenyl)azo (bpand) as a ligand has been synthesized by addition of p-bromoaniline to the modified montomorillonite k10 clay. this ligand was characterized using 1h-nmr, uv-vis and ir spectroscopies. subsequently, its interaction with calf thymus deoxyribonucleicacid ,ct-dna was investigated in 5 mm phosphate buffer solution, ...