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Thermal conductivity Corn

The soft drink is initially cooled to 4°C in a fridge. The container is then opened and an aliquot of concentrated sodium hydroxide (40%) is added to quench the carbon dioxide in the product (typically 10 ml of NaOH is added to 284 ml of product). The carbon dioxide is quenched by reaction with the sodium hydroxide to form bicarbonate and carbonate ions. An aliquot (50 /a/) of the quenched product is removed and pipetted into the corning instrument s cell. The cell is closed and the solution acidified to release the carbon dioxide, which is then detected by the change in the thermal conductance of the vapour phase. [Pg.254]

Corning high-vacuum silicone grease on Gas-Chrom 175°, with thermal conductivity detection and He as carrier gas. above. ... [Pg.472]

The recommended method [29] for the determination of the thermal diffusivity of individual kernels is to calculate it from experimentally measured values of the thermal conductivity of kernel material, specific heat, and kernel (particle) density—the so-called indirect method. The method may lead to approximate results with a relative error, which is difficult to estimate in respect to a true (real) value, which can only be determined by direct measurements. The results of thermal properties for wheat and corn [44] and for single soybeans [59] confirm the above. [Pg.580]

Coefficients a and b for wheat, corn, and grain sorghum at various moisture contents and at 22 C have been given by Chang [58]. Also, the thermal conductivity of many grains can be expressed as a linear function of moisture content ... [Pg.608]

Chang, C.S., Thermal conductivity of wheat, corn, and grain sorghum as affected by bulk densities and moisture content, Trans. ASAE, 29 1447-1450 (1986). [Pg.621]


See other pages where Thermal conductivity Corn is mentioned: [Pg.298]    [Pg.628]    [Pg.1121]    [Pg.428]    [Pg.33]    [Pg.5]    [Pg.4]    [Pg.181]    [Pg.42]    [Pg.42]   


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