Freezing depression

Enzymes not only produce characteristic and desirable flavor (79) but also cause flavor deterioration (80,81) (see Enzyme Applications, Industrial). The latter enzyme types must be inactivated in order to stabilize and preserve a food. Freezing depresses enzymatic action. A more complete elimination of enzymatic action is accompHshed by pasteurization. 

The coUigative properties of antifreeze chemicals may also result in boiling point elevation. As the chemical is added to water, the boiling point of the mixture increases. Unlike the freeze depression, the boiling elevation does not experience a maximum the boiling point versus concentration curve is a smooth curve that achieves its maximum at the 100% antifreeze level. The boiling point elevation can be another important characteristic for antifreeze fluids in certain heat-transfer appHcations. 

K Vapor pressure osmometry End-group titration Proton NMR Boiling point elevation Freezing depression (cryoscopy) GPC... 

Beckmann thermometer A very sensitive mercury thermometer with a small temperature range which can be changed by transferring mercury between the capillary and a bulb reservoir. Used for accurate temperature measurements in the determination of molecular weights by freezing point depression or boiling point elevation. 

Raoult s law When a solute is dissolved in a solvent, the vapour pressure of the latter is lowered proportionally to the mole fraction of solute present. Since the lowering of vapour pressure causes an elevation of the boiling point and a depression of the freezing point, Raoult s law also applies and leads to the conclusion that the elevation of boiling point or depression of freezing point is proportional to the weight of the solute and inversely proportional to its molecular weight. Raoult s law is strictly only applicable to ideal solutions since it assumes that there is no chemical interaction between the solute and solvent molecules. 

The second equilibrium is the more important, giving rise to the nitronium ion, NOj, already mentioned as a product of the dis sociation of dinitrogen tetroxide. Several nitronium salts have been identified, for example nitronium chlorate(VII), (N02) (C104) . If pure nitric acid is dissolved in concentrated sulphuric acid, the freezing point of the latter is depressed to an extent suggesting the formation of four ions, thus ... 

III. Depression of the Freezing-point of Camphor (Rast s Method). 

The depression of the freezing point of sulphuric acid by the addition of nitric acid has historically been the subject of confusion. Hantzsch suggested that, because sulphuric acid is the stronger acid, the following equilibria might exist in these solutions ... 

This is an expression of Raoult s law which we have used previously. Freezing point depression. A solute which does not form solid solutions with the solvent and is therefore excluded from the solid phase lowers the freezing point of the solvent. It is the chemical potential of the solvent which is lowered by the solute, so the pure solvent reaches the same (lower) value at a lower temperature. At equilibrium... 

Since the principal hazard of contamination of acrolein is base-catalyzed polymerization, a "buffer" solution to shortstop such a polymerization is often employed for emergency addition to a reacting tank. A typical composition of this solution is 78% acetic acid, 15% water, and 7% hydroquinone. The acetic acid is the primary active ingredient. Water is added to depress the freezing point and to increase the solubiUty of hydroquinone. Hydroquinone (HQ) prevents free-radical polymerization. Such polymerization is not expected to be a safety hazard, but there is no reason to exclude HQ from the formulation. Sodium acetate may be included as well to stop polymerization by very strong acids. There is, however, a temperature rise when it is added to acrolein due to catalysis of the acetic acid-acrolein addition reaction. 

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