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The reaction of acid-triethylamin in liquid phase is known. The study has been carried out in classical calorimetry (Tian-Calvet) and the enthalpy is determined. This work is accomplished in dynamycal model with variable coefficients for this chemical system is worked out. We have obtained identical results with those of classical calorimetry. The validity of the model has been proved.

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Abstract  

The control of the alcoholic fermentation is necessary to obtain a wine having good organoleptic properties. Our study consists in applying the overall dynamical and phenomenological modelling to this kind of reaction suggesting however hypothesis concerning kinetic laws (order zero and order one). The first proposed models are not perfect but they allowed us to access certain chemical parameters such as the reaction enthalpy. Our aim is to determine a model of simple state (for its application) to allow the conception of the alcoholic fermentation reaction of a real-time command.

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Abstract  

All thermal systems are subject to problems of thermal regulation. These can be understood through the use of thermochemical systems, in particular for those in the liquid phase. A dynamic linear model was earlier applied to obtain both the reaction enthalpy and the rate constant at constant temperature for the catalytic decomposition of hydrogen peroxide. This first model did not yield a good fitting between the calculated and experimental data. The hypothesis that the rate constant was independent of temperature was too strong. In the present study, a more elaborate, non-linear model was developed, which takes into account the rate constant variations as a function of temperature (Arrhenius law). This model allowed the activation energy to be determined. The calculated data then successfully fitted the experimental data. The literature indicates that the first-order rate law is not valid for a certain range of concentrations; the present model verified this. The results of dynamic modelling confirm and increase the precision of results obtained in different ways. The developed model is validated through these comparisons.

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Fermentation alcoolique

Détermination des Grandeurs Thermocinétiques par Modélisation

Journal of Thermal Analysis and Calorimetry
Authors:
N. Chiaramonti
,
B. Khoumeri
,
N. Balbi
, and
J. H. Balbi

The control of alcoholic fermentation is necessary to obtain a quality wine.

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