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  • 1
    Electronic Resource
    Electronic Resource
    Thermal properties of some α-amino acids in aqueous solutions (1992)
    Springer
    International journal of thermophysics 13 (1992), S. 827-835 
    Details
    ISSN: 1572-9567
    Keywords: dl-alanine ; dl-leucine ; glycine ; heat capacity ; hot-wire ; l-valine ; thermal conductivity ; thermal diffusivity
    Source: Springer Online Journal Archives 1860-2000
    Topics: Physics
    Notes: Abstract The thermal properties (thermal conductivity, thermal diffusivity, and volumetric heat capacity) of aqueous solutions of α-amino acids [R-CH(NH2)COOH]—glycine, dl-alanine, l-valine, and dl-leucine, were measured in the temperature range 20–90
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00503910
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  • 2
    Electronic Resource
    Electronic Resource
    Measurement of thermal conductivity, heat capacity, and thermal diffusivity of sulfur and selenium in the liquid state (1983)
    Springer
    International journal of thermophysics 4 (1983), S. 115-125 
    Details
    ISSN: 1572-9567
    Keywords: heat capacity ; selenium ; sulfur ; thermal conductivity ; thermal diffusivity
    Source: Springer Online Journal Archives 1860-2000
    Topics: Physics
    Notes: Abstract The thermal properties (thermal activity, heat capacity, thermal conductivity, and thermal diffusivity) of liquid sulfur and selenium were measured in the temperature range 160–400°C. These measurements were performed using an experimental apparatus, based on the ac heated-wire (strip) technique. Liquid sulfur shows a second order phase transition at 225°C. The present study has considered four different mechanisms of heat transfer: conduction, electrons, internal electromagnetic radiation, and convection. The results showed that heat transfer is mainly due to conduction, whereas that due to electrons and electromagnetic radiation is very small indeed. Suppression of convection by the cell configuration was studied, as well as the effect of locating the strip or the wire in horizontal form, which permits heat flow in one direction. Moreover, stability of the third harmonic shows that there is no hydrodynamic flow inside the liquid, which means that the convection is taken in consideration within the time of measurements.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00500135
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  • 3
    Electronic Resource
    Electronic Resource
    Measurement of thermal properties of liquids with an AC heated-wire technique (1981)
    Springer
    International journal of thermophysics 2 (1981), S. 155-162 
    Details
    ISSN: 1572-9567
    Keywords: AC heated-wire technique ; heat capacity ; liquids ; thermal conductivity ; thermal diffusivity
    Source: Springer Online Journal Archives 1860-2000
    Topics: Physics
    Notes: Abstract An apparatus for the simultaneous absolute measurement of the thermal activity, thermal diffusivity, thermal conductivity, and heat capacity of nonconducting liquids with the AC heated-wire (strip) technique is described. The main advantage of this technique is that the temperature oscillations field can be confined around the sensor in a liquid layer thin enough to suppress the hydrodynamic currents. This leads to the elimination of the convective heat transport. Carrying measurements at different frequencies, the inertia of the sensor can be considered, and the radiative heat transport can be estimated for liquids with known optical properties. The apparatus was constructed and tested using six different liquids in a limited temperature range. The thermal properties of these liquids at 20°C are reported. The thermal conductivity data of toluene and n-heptane (recommended as proposed thermal conductivity standards) are given in the temperature range 10–40°C. Good agreement was found with data reported by other investigators at 20°C, but there is still a considerable discrepancy in the temperature coefficient of thermal conductivity.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00503938
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  • 4
    Electronic Resource
    Electronic Resource
    Thermophysical properties of polycrystalline PbS, PbSe, and PbTe in the temperature range 300–700 K (1983)
    Springer
    International journal of thermophysics 4 (1983), S. 261-269 
    Details
    ISSN: 1572-9567
    Keywords: electrical conductivity ; heat capacity ; lead chalcogenides ; thermal conductivity ; thermal diffusivity
    Source: Springer Online Journal Archives 1860-2000
    Topics: Physics
    Notes: Abstract Thermal properties (thermal conductivity λ, thermal diffusivity a, and specific heat capacity c p of polycrystalline PbS, PbSe, and PbTe were measured in the temperature range 300–700 K. The electrical conductivity was also measured for the three substances. Lattice, electronic and bipolar components of thermal conductivity are much larger than the electronic part. The specific heat capacity is observed to increase slightly with temperature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00502357
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  • 5
    Electronic Resource
    Electronic Resource
    Thermal properties of aqueous solutions of polyvinylpyrrolidone in the temperature range 20–80°C (1990)
    Springer
    International journal of thermophysics 11 (1990), S. 515-523 
    Details
    ISSN: 1572-9567
    Keywords: heat capacity ; hot-wire technique ; polyvinylpyrrolidone ; thermal conductivity ; thermal diffusivity
    Source: Springer Online Journal Archives 1860-2000
    Topics: Physics
    Notes: Abstract The thermal properties (thermal diffusivity a, thermal conductivity λ, and volumetric heat capacity ρC p) of aqueous solutions of polyvinylpyrrolidone (PVP) were measured in the temperature range 20–80°C. The measurements were carried out using the hot-wire (strip) technique. Three different average molecular weights of PVP were used [M = 10,000 (PVP-10), M = 24,500 (PVP-24.5), and M = 40,000 (PVP-40)], i.e., the average degrees of polymerization are 90, 220, and 360, respectively. The results show that the values of the thermal properties depend on the temperature and the concentration of PVP in the medium. The mechanism of heat transfer was discussed. The role of convection and radiation were taken into consideration.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00500843
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