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Low-temperature heat capacity of a two-dimensionally ordered structure of ice crystallized from glycerol aqueous solutions
Osaka University, Res Ctr Struct Thermodynam, Grad Sch Sci, Osaka, Japan .
Osaka University, Res Ctr Struct Thermodynam, Grad Sch Sci, Osaka, Japan .
Umeå University, Faculty of Science and Technology, Department of Physics.
2010 (English)In: Thermochimica Acta, ISSN 0040-6031, E-ISSN 1872-762X, Vol. 500, no 1-2, 106-110 p.Article in journal (Refereed) Published
Abstract [en]

A two-dimensionally ordered structure of ice crystallized from a glycerol 55% (w/w) aqueous matrix has been studied by adiabatic calorimetry. Its heat capacity was measured between T = 5 K and T = 15 K and found to be consistently larger than that of hexagonal ice (ice Ih) by an average of 1.3%. The composition and the heat capacity of the maximally freeze-concentrated solution, i.e. the non-crystallizing glycerol-rich phase that remains after water's partial crystallization, were also investigated.

Place, publisher, year, edition, pages
2010. Vol. 500, no 1-2, 106-110 p.
Keyword [en]
maximally freeze-concentrated solution, ice, low-temperature calorimetry
Identifiers
URN: urn:nbn:se:umu:diva-39323DOI: 10.1016/j.tca.2010.01.008ISI: 000276052800015OAI: oai:DiVA.org:umu-39323DiVA: diva2:390639
Available from: 2011-01-22 Created: 2011-01-22 Last updated: 2017-12-11Bibliographically approved

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Andersson, Ove

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