Since NK must be a linear and homogeneous function of the numbers of cavities of different types, it follows directly from the previous equation that [Pg.14]

Since AGM is a state function that is extensive in nu n2, and n3, i.e., a homogeneous function of the first degree in nu n2, and n3, Euler s theorem gives [Pg.182]

Euler s Theorem. The statement of the theorem can be made as follows If fix, y) is a homogeneous function of degree n, then [Pg.19]

Like the entropy expression the fundamental relation as a function of U is also a first-order homogeneous function, such that for constant A, [Pg.412]

The extensive thermodynamic variables are homogeneous functions of degree one in the number of moles, and Euler s theorem can be used to relate the composition derivatives of these variables. [Pg.612]

So far no approximations have been made. In scaling theory the assumption is now made that f(u) may be a homogeneous function, i.e. [Pg.80]

Consider a crystal which is in equilibrium having n chemical components (k = 1,2,..., ). We can define (at any given P and T) a Gibbs function, G, as a homogeneous function that is first order in the amount of components [Pg.22]

The concept of homogeneity naturally extends to functions of more than one variable. For example, a generalized homogeneous function of two variables, f(x,y), can be written in the form [Pg.330]

From (2) of the preceding section we see that the chemical potentials are homogeneous functions of zero degree with respect to the masses, hence from Euler s theorem [Pg.361]

Extensive thermodynamic properties at constant temperature and pressure are homogeneous functions of degree 1 of the mole numbers. From Euler s theorem [Equation (2.33)] for a homogeneous function of degree n [Pg.216]

For the special case for which n = 2, it can be shown that the linearization method defined above becomes identical to the Newton-Raphson method. The result may be generalized to apply to any homogeneous function of degree n. [Pg.156]

If all the n s are increased in the same ratio, U and V are also increased in the same ratio, and are therefore homogeneous functions of the first degree in those variables. Ujn0 and V/ o [Pg.363]

In principle, eqns. (67)—(71) can be solved and the concentrations of each of the species can be determined as functions of time. Although —rg can be obtained as a homogeneous function of C-, it takes the form [Pg.133]

It is always convenient to use intensive thermodynamic variables for the formulation of changes in energetic state functions such as the Gibbs energy G. Since G is a first order homogeneous function in the extensive variables V, S, and rtk, it follows that [H. Schmalzried, A.D. Pelton (1973)] [Pg.292]

The same result can be obtained from an application of Euler s theorem, explained in more detail in Appendix 1. The thermodynamic quantities, Z, are homogeneous functions of degree one with respect to mole numbers.c At constant T and p, one can use Euler s theorem to write an expression for Z in terms of the mole numbers and the derivatives of Z with respect to the mole numbers. The result isd [Pg.209]

A classification of dispersed systems on this basis has been worked out by Pawlow (30) (1910), who introduces a new variable called the concentration of the dispersed phase, i.e., the ratio of the masses of the two constituents of an emulsion, etc. When the dispersed phase is finely divided the thermodynamic potential is a homogeneous function of zero degree in respect of this concentration. [Pg.446]

In connection with the development of the thermodynamic concept of partial molar quantities, it is desirable to be familiar with a mathematical relationship known as Euler s theorem. As this theorem is stated with reference to homogeneous functions, we will consider briefly the namre of these functions. [Pg.18]

By expanding the Helmholtz free energy F at constant T in an arithmetic series in terms of ujk, we see that the linear terms vanish in view of the equilibrium condition (

Much of the early work which would lead to the identification of proteins as defined chemical entities started from observations on enzymes, either those involved in fermentation or on the characterization of components in gastric secretions which powerfully catalyzed the hydrolysis of different foodstuffs. As well as the digestive enzymes, a number of relatively pure proteins could be isolated from natural sources where they made up the major component (Table 1). Because of the importance and difficulty of isolating pure proteins and demonstrating their homogeneity, functionally active and relatively abundant [Pg.165]

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