Heat transfer water clusters

Because eluent molecules (e.g., water, methanol) are present in excess relative to the analytes in the sample, they are predommantly ionized and then act as a reagent gas that reacts secondarily to ionize analyte molecules (Figure 7-5, B). Because the products of these secondary reactions may contain clusters of solvent and analyte molecules, either a heated transfer tube or a countercurrent flow of a curtain gas, such as nitrogen, is used to decluster the ions. There is relatively little fragmentation, so much work with APCI has been for quantitative analysis or for tandem MS. As a well-proven interface, APCI sources are available from the major instrument manufacturers (see ESI section above). 

Gaspaii, G.P., Hassid, A., and F. Lucchini. 1975. A rod-centered subchannel analysis with turbulent (enthalpy) mixing for critical heat flux prediction in rod clusters cooled by boiling water. Proceedings of the 5th International Heat Transfer Conference, September 3-7,1974. CONF-740925, Tokyo, Japan. 

Scrape out the bulk of the solid product and transfer it to a 25-mL Erlenmeyer flask. Add 1-2 mL of water to the 125-mL flask, heat to boiling to dissolve residual solid, and pour the solution into the 25-mL flask. Bring the material into solution at the boiling point with a total of not more than 3 mL of water (as a guide, measure 3 mL of water into a second 25-mL Erlenmeyer). With a Pasteur pipette add 3 drops of concentrated hydrochloric acid and let the solution stand for crystallization. Clusters of heavy prismatic needles soon separate the recovery is about 90%. The product should give a negative test for unsaturation with acidified permanganate solution. 

Treat mash water with gypsum and sodium chloride. Mash-in grains and cornstarch at 125° for 30 minutes. Raise temperature to 152° and hold for 90 minutes to allow for conversion of cornstarch. Sparge and bring to a boil. Add Cluster hops and boil for 60 minutes. Add Kent Goldings hops and boil for 29 minutes. Add Fuggles hops, boil for one additional minute, then turn off heat. Cool, transfer to the primary fermenter and pitch yeast. Ferment for 4 days at 65° and rack to the secondary fermenter. Ferment another 20 days at 65°. Prime with % cup corn sugar and bottle. 

Bring water and malt extracts to a boil. Add 1 ounce of Cluster hops, V2 ounce of Cascade hops, and boil for 45 minutes. Add Irish moss and boil for 9 minutes. Add V2 ounce of Cascade hops and boil for a final 6 minutes, then turn off heat. Cool, transfer to primary fermenter, and pitch yeast. Prime with Vb cup corn sugar and bottle when fermentation is complete. 

Bring water to a boil and add malt extracts, honey, gypsum, 1 ounce of Cluster hops, and Vfe ounce of Fuggles hops. Boil for 50 minutes and turn off heat. Add 1 ounce of Cluster hops, and lh ounce of Fuggles hops. Let sit for 5 minutes and add Irish moss. Let sit another 5 minutes. Cool, transfer to the primary fermenter, and pitch yeast. Ferment for 4 days. Rack to the secondary fermenter and ferment another 3V2 months. Prime with % cup com sugar and bottle. 

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