Zobrazeno 1 - 10
of 8 288
pro vyhledávání: '"Thermodynamic Parameters"'
Autor:
Juan S. Jiménez, María J. Benítez
Publikováno v:
Biophysica, Vol 4, Iss 2, Pp 298-309 (2024)
The thermodynamics of protein–ligand interactions seems to be associated with a narrow range of Gibbs free energy. As a consequence, a linear enthalpy–entropy relationship showing an apparent enthalpy–entropy compensation (EEC) is frequently as
Externí odkaz:
https://doaj.org/article/43227e40a9c14276a817a66ee4e4576d
Autor:
Fatemeh Dabagh, Fatemeh Khalili, Aynaz Zarghampour, Salar Hemmati, Jalal Hanaee, Elaheh Rahimpour, Abolghasem Jouyban
Publikováno v:
BMC Chemistry, Vol 18, Iss 1, Pp 1-12 (2024)
Abstract This study aimed to measure both the solubility and thermodynamics of salicylic acid in binary solvent mixtures of (2-propanol + ethylene glycol) and (2-propanol + propylene glycol) at different temperatures in the range of 293.2–313.2 K.
Externí odkaz:
https://doaj.org/article/40a6320bba5a4c889a9da84056482187
Autor:
Bohren, Craig, author, Albrecht, Bruce, author
Externí odkaz:
https://doi.org/10.1093/oso/9780198872702.001.0001
Autor:
Andrii Babenko, Ehsan Ghasali, Saleem Raza, Kahila Baghchesaraee, Ye Cheng, Asif Hayat, Peng Liu, Shuaifei Zhao, Yasin Orooji
Publikováno v:
Journal of Magnesium and Alloys, Vol 12, Iss 4, Pp 1311-1345 (2024)
This review focuses on thermodynamic and physical parameters, synthesis methods, and reported phases of Magnesium (Mg) containing high-entropy alloys (HEAs). Statistical data of publications concerning Mg-containing HEAs were collected and analyzed.
Externí odkaz:
https://doaj.org/article/6f5d9d2bd5934ef29c6293e76cb4d023
Publikováno v:
Омский научный вестник: Серия "Авиационно-ракетное и энергетическое машиностроение", Vol 8, Iss 1, Pp 57-68 (2024)
In the course of work on the energy perfection of thermal control systems for spacecraft with a twophase circuit, the issue of partial regeneration of thermal energy into electrical energy in a low-speed turbogenerator is considered, part of the des
Externí odkaz:
https://doaj.org/article/b2848ac83c15436ca7a7d8ea20a5d4dc
Autor:
Somayeh Moharami
Publikováno v:
محیط زیست و مهندسی آب, Vol 10, Iss 1, Pp 18-36 (2024)
Phosphorus (P) is considered the leading cause of eutrophication in natural waters and has received considerable attention recently from the scientific community. In this study, P removal from aqueous solutions was investigated using bentonite, kaoli
Externí odkaz:
https://doaj.org/article/1d37cab731f54cf9a8291d2672bf2ddc
Publikováno v:
Chemical Physics Impact, Vol 9, Iss , Pp 100738- (2024)
Lightweight high-entropy alloys (LWHEAs) present new opportunities for exploring innovative, low-cost materials with a high strength-to-weight ratio, thanks to their expansive alloy-design space. This study introduces the newly designed AlMgxTiSnZn H
Externí odkaz:
https://doaj.org/article/b65daf46cf2d44379dd2faf1585fa6c0
Publikováno v:
Sustainable Chemistry for the Environment, Vol 6, Iss , Pp 100089- (2024)
Pyrolysis conversion offers the advantages of significant waste reduction and potential energy recovery. This work examined the potential of combining plastic and agricultural wastes as pyrolysis feedstocks. The mixture of waste low-density polyethyl
Externí odkaz:
https://doaj.org/article/6483e00a2cf94028ba4bc76d6c155020
Autor:
Hanae Ouaddari, Brahim Abbou, Imane Lebkiri, Amar Habsaoui, Mohamed Ouzzine, Rabie Fath Allah
Publikováno v:
Chemical Physics Impact, Vol 8, Iss , Pp 100405- (2024)
The present work explores the optimization of experimental conditions for the adsorption of the organic cationic dye methylene blue (MB) by natural and purified clays. The adsorption capacities of samples were determinate to evaluate the efficiency o
Externí odkaz:
https://doaj.org/article/05a7749f97b54a56a53b07cc53131252
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
IntroductionThe effectiveness of ultra-high pressure (UHP) technology in retaining the flavor of fresh fruit and vegetable juices has been acknowledged in recent years. Along with previously hypothesized conclusions, the improvement in melon juice fl
Externí odkaz:
https://doaj.org/article/24e8f3754e3b4f5ba424f38c33769587