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Abstract  

In order to enrich the thermokinetic research methods and enlarge the applicable range of the thermokinetic time-parameter method, the integral and differential thermokinetic equations of consecutive first-order reaction have been deduced, and the mathematical models of the time-parameter method for consecutive first-order reactions have been proposed in this paper. The rate constants of two steps can be calculated from the same thermoanalytical curve measured in a batch conduction calorimeter simultaneously with this method. The thermokinetics of saponifications of diester in aqueoushanol solvent has been studied. The experimental results indicate that the time-parameter method for the consecutive first-order reaction is correct.

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Abstract  

On the basis of the theory of thermokinetics proposed in the literature, a novel thermokinetic method for determination of the reaction rate, the characteristic parameter method, is proposed in this paper. Mathematical models were established to determine the kinetic parameters and rate constants. In order to test the validity of this method, the saponifications of ethyl benzoate, ethyl acetate and ethyl propionate, and the formation of hexamethylenetetramine were studied with this method. The rate constants calculated with this method are in agreement with those in the literature, and the characteristic parameter method is therefore believed to be correct.In the light of the characteristic parameter method, we have developed further two thermo-kinetic methods, the thermoanalytical single and multi-curve methods, which are convenient for simultaneous determination of the reaction order and the rate constant. The reaction orders and rate constants of the saponifications of ethyl acetate and ethyl butyrate and the ring-opening reaction of epichlorohydrin with hydrobromic acid were determined with these methods, and their validity was verified by the experimental results.

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Abstract  

This paper presents a novel data processing method for thermokinetics of faster first-order reaction on the basis of the double-parameter theoretical model of a conduction calorimeter, in which the rate constant of a first-order reaction can be calculated from only four peak height data from the same thermoanalytical curve without using any peak-area. The saponifications of ethyl acetate and methyl acetate in aqueous solution and ethyl benzoate in aqueous alcohol have been studied to test the validity of this method. The rate constants calculated with this method are in fair agreement with those in literature; hence the validity of this method is demonstrated.

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Abstract  

A complex of N,N'-ethylenebis(salicylideneiminato)diaquochromium(III) nitrate, [Cr(salen)(H2O)2]NO3 was characterized and its decomposition mechanism was studied by TG. The IR spectrum and X-ray analysis were examined for the complex. The non-isothermal kinetic data were analyzed by means of the Achar method and the Coats—Redfern method. The most probable kinetic model function was suggested by comparison of the kinetic parameters.

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Abstract  

The power-time curves of the growth of three strains of petroleum bacteria at different temperatures have been determined. A novel equation of a power-time curve has been proposed in this paper. The general formula to calculate the rate constant of the bacterial growth has been derived. The rate constants of the bacterial growth at different temperatures, the heat production per newly formed bacterium, the bacterial number at the end of the bacterial growth and the deceleration rate constant of the bacterial growth at 50.00°C, have been calculated. The optimum growth temperatures of the three strains have been obtained.

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Abstract

In this paper, organic phase change materials (PCM)/Ag nanoparticles composite materials were prepared and characterized for the first time. The effect of Ag nanoparticles on the thermal conductivity of PCM was investigated. 1-tetradecanol (TD) was selected as a PCM. A series of nano-Ag-TD composite materials in aqueous solution were in-situ synthesized and characterized by means of thermal conductivity evaluation method, TG-DSC, IR, XRD and TEM. The results showed that the thermal conductivity of the composite material was enhanced as the loading of Ag nanoparticles increased. The composite materials still had relatively large phase change enthalpy. Their phase change enthalpy could be correlated linearly with the loading of TD, but their phase change temperature was a little bite lower than that of pure TD. The thermal stability of the composite materials was close to that of pure TD. It appeared that there was no strong interaction between the Ag nanoparticles and the TD. Furthermore, the experiment results indicated that the Ag nanoparticles dispersed uniformly in the materials, occurred in the forms of pure metal.

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Cereal Research Communications
Authors: H.Y. Li, Z.L. Li, X.X. Zeng, L.B. Zhao, G. Chen, C.L. Kou, S.Z. Ning, Z.W. Yuan, Y.L. Zheng, D.C. Liu, and L.Q. Zhang

High-molecular-weight glutenin subunits (HMW-GSs) are important seed storage proteins associated with bread-making quality in common wheat (Triticum aestivum L., 2n = 6x = 42, AABBDD). Variation in the Glu-A1x locus in common wheat is scare. Diploid Triticum monococcum ssp. monococcum (2n = 2x = 14, AmAm) is the first cultivated wheat. In the present study, allelic variations at the Glu-A1 m x locus were systematically investigated in 197 T. monococcum ssp. monococcum accessions. Out of the 8 detected Glu-A1 m x alleles, 5 were novel, including Glu-A1 m-b, Glu-A1 m-c, Glu-A1 m-d, Glu-A1 m-g, and Glu-A1 m-h. This diversity is higher than that of common wheat. Compared with 1Ax1 and 1Ax2*, which are present in common wheat, these alleles contained three deletions/insertions as well as some single nucleotide polymorphism variations that might affect the elastic properties of wheat flour. New variations in T. monococcum probably occurred after the divergence between A and Am and are excluded in common wheat populations. These allelic variations could be used as novel resources to further improve wheat quality.

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