enthalpic

The effective of enthalpic and entropic on the system are analyzed .

并分析了热焓、混合熵的对体系相行为的影响。

The Enthalpic Interaction Parameters of Glycine with Some Alkali - Metal Chlorides

甘氨酸与氯化碱金属在水中的焓相互作用参数

Heterotactic enthalpic interaction between different amino acids and methanol in aqueous solutions at 298.15 K

水溶液中不同氨基酸与甲醇分子间的异系焓相互作用

Heterotactic Enthalpic Interaction of α - Amino Acids-Methanol - Water Ternary Systems

α-氨基酸-甲醇-水三元体系中分子间的异系焓相互作用

The distribution of star homopolymer within the microphases was investigated based on enthalpic and entropic effects .

并结合体系的熵和相互作用能的变化，讨论了星型均聚物在体系微相结构中的分布。

Heterotactic enthalpic interaction between hydroxyl amino acidand alcohol in aqueous solutions at 298.15K

羟基类氨基酸与醇在水溶液中的异系焓相互作用

Enthalpic Pair-interaction Coefficients between Alkali Metals Halide and Nonelectrolytes in Water at 298.15 ? K

水溶液中碱金属卤化物-非电解质的焓对作用系数

Noteworthily , the parameters in the model equation can be used to explain the homogeneous enthalpic interaction coefficients in McMillan-Mayer model to some extent .

建立的化学模型参数能在一定程度上解释McMillan-Mayer模型中的同系焓作用系数的物理意义。

The results show that enthalpic pair interaction coefficients h 2 of glycine are negative in aqueous potassium chloride solution and become less negative with increasing of the concentration of potassium chloride .

结果表明，甘氨酸在氯化钾水溶液中的焓对相互作用系数h2均为负值，并且随着氯化钾浓度的增加，h2的绝对值逐渐减小。

Heterotactic Enthalpic Interaction between Five kinds of Acidamides and Sucrose in Aqueous Solutions Application of technology for combined partly crude liquor used sinter method with Bayer method digested pulp

五种酰胺与蔗糖在水溶液中的异系焓相互作用烧结法部分粗液与拜耳法溶出液合流技术应用

The equilibrium constants decrease with the increasing temperature and concentration of methanol , and increase with ionic strength , which implies that the complexation is enthalpic and entropic favourable and driven mainly by hydrophobic interaction .

结果显示，包结平衡常数随温度、甲醇浓度的升高而减小，随离子强度的升高而增大。热力学常数表明整个包结过程是焓、熵联合驱动的过程，其中疏水作用是主要驱动力。

Electrochemical and calorimetric methods are used to determine enthalpic , entropic and Gibbs free energy interaction parameters for the NaCl monosaccharide ( D glucose , D galactose , D xylose and D arabinose ) water systems .

利用电化学和微量量热技术测定了NaCl和一些单糖（D-葡萄糖、D-半乳糖、D-木糖和D-阿拉伯糖）在水中相互作用的焓、熵及Gibss自由能参数。

The experimental results show that the enthalpic parameters ( hEA ) and salting constant ( ks ) of RbCl / CsCl with amino acid in water have close relationship with the numbers of carbon atom in amino acid .

结果表明水溶液中氯化铷、氯化铯与氨基酸相互作用的焓参数（h（EA））和盐效应常数（ks）与氨基酸分子的碳原子数密切相关。