Solution calorimetry foods

In our world, most chemical processes occur in contact with the Earth s atmosphere at a virtually constant pressure. For example, plants convert carbon dioxide and water into complex molecules animals digest food water heaters and stoves bum fiiel and mnning water dissolves minerals from the soil. All these processes involve energy changes at constant pressure. Nearly all aqueous-solution chemistry also occurs at constant pressure. Thus, the heat flow measured using constant-pressure calorimetry, gp, closely approximates heat flows in many real-world processes. As we saw in the previous section, we cannot equate this heat flow to A because work may be involved. We can, however, identify a new thermod mamic function that we can use without having to calculate work. Before doing this, we need to describe one type of work involved in constant-pressure processes. 

Hamsilawat T, Pongsawatmanit R, McClements DJ (2006) Characterization of b-lactoglobulin-sodium alginate interactions in aqueous solutions a calorimetry, light scattering, electrophoretic mobility and solubility study. Food Hydrocol 20 577-585... 

Methyl cellulose is a derivative of cellulose soluble in water and widely used as a binder or thickener in pharmaceutical products, food products, in the field of ceramics, etc. Formation of the liquid crystal phase is dependent on molecular weight, concentration and temperature, as evidenced in different experimental studies employing differential scanning calorimetry, polarized light microscopy, optical rotatory dispersion [121]. This cellulose derivative has two stages of thermoreversible gelation in aqueous solution, as temperature rises, if concentration exceeds a certain critical value [117, 122]. Several studies [123] have revealed a crystal liquid phase in dilute solutions as well. 

Plum GE 2009. Calorimetry of proteins in dilute solutions. ln Kaletun9 G (editor). Calorimetry in Food Processing Analysis and Design of Food Systems. Ames, lA BlackweU Publishing Ltd., pp. 67-85. 

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