首页> 外文期刊>The Journal of Chemical Thermodynamics >Heat capacity and thermodynamic properties of pyrimethanil myristic salt (C_(26)H_(41)N_3O_2)
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Heat capacity and thermodynamic properties of pyrimethanil myristic salt (C_(26)H_(41)N_3O_2)

机译:嘧霉胺肉豆蔻盐(C_(26)H_(41)N_3O_2)的热容和热力学性质

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Pyrimethanil myristic salt was synthesized and its heat capacities were measured with an automated adiabatic calorimeter over the temperature range from T=(79 to 360) K.The melting point,molar enthalpy,DELTA_(fus)H_m and entropy,DELTA_(fus)S_m,of fusion of this compound were determined to be (321.84+-0.05) K,(56.53+-0.03) kJ·mol~(-1) and (175.64+-0.05) J·mol~(-1)·K~(-1),respectively.The purity of the compound was calculated to be 98.99 mol% by using the fractional melting technique.The thermodynamic functions relative to the reference temperature,T=298.15 K,were calculated based on the heat capacity measurements in the temperature ranges from T=(80 to 360) K.The TG-DTG results demonstrate that the mass loss of the sample takes place in one step with the maximum rate at T=500 K,which was caused by evaporation of the sample.
机译:合成了嘧菌胺肉豆蔻盐,并用自动绝热热量计在T =(79-360)K的温度范围内测量了其热容。确定该化合物的融合度为(321.84 + -0.05)K·(56.53 + -0.03)kJ·mol〜(-1)和(175.64 + -0.05)J·mol〜(-1)·K〜 (-1)分别使用分步熔融技术计算出化合物的纯度为98.99 mol%。根据热容测量中相对于参考温度T = 298.15 K的热力学函数TG-DTG结果表明,样品的质量损失发生在一个步骤中,最大速率在T = 500 K时发生,这是由样品的蒸发引起的。

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