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The Velocity of Inversion of Sucrose as a Function of the Thermodynamic Concentration of Hydrogen Ion (Classic Reprint) - Couverture souple
Synopsis
Dive into how acid strength and hydrogen ion concentration drive the speed of sucrose inversion, with clear, data-driven insight.
In The Velocity of Inversion of Sucrose as a Function of the Thermodynamic Concentration of Hydrogen Ion, Morrell investigates how adding sugar to acids shifts the thermodynamic concentration of hydrogen ion and how this affects reaction velocity. The study presents methods, data, and conclusions from a chemistry dissertation written in the early 20th century.
The work frames a practical portrait of the inversion process, including how researchers measure velocity coefficients, compare unimolecular and bimolecular behavior, and interpret tables of densities, specific gravities, and electromotive force. It discusses how different acids and sucrose concentrations alter reaction rates, and it highlights the importance of precise initial measurements and careful extrapolation.
- Learn how the thermodynamic concentration of hydrogen ion relates to reaction speed in sugar inversion.
- See how researchers distinguish unimolecular from bimolecular contributions and what that means for rate constants.
- Explore how experimental design and data interpretation shape conclusions in physical chemistry.
- Understand how different acids (such as hydrochloric and acetic acid) influence results.
Ideal for readers interested in the history of physical chemistry, reaction kinetics, and how scientists interpret complex data to uncover underlying mechanisms.
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Présentation de l'éditeur
This book was originally published prior to 1923, and represents a reproduction of an important historical work, maintaining the same format as the original work. While some publishers have opted to apply OCR (optical character recognition) technology to the process, we believe this leads to sub-optimal results (frequent typographical errors, strange characters and confusing formatting) and does not adequately preserve the historical character of the original artifact. We believe this work is culturally important in its original archival form. While we strive to adequately clean and digitally enhance the original work, there are occasionally instances where imperfections such as blurred or missing pages, poor pictures or errant marks may have been introduced due to either the quality of the original work or the scanning process itself. Despite these occasional imperfections, we have brought it back into print as part of our ongoing global book preservation commitment, providing customers with access to the best possible historical reprints. We appreciate your understanding of these occasional imperfections, and sincerely hope you enjoy seeing the book in a format as close as possible to that intended by the original publisher.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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The Velocity of Inversion of Sucrose as a Function of the Thermodynamic
impression à la demandeVendeur : Forgotten Books, London, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : New. Print on Demand. This book considers the inversion process of sucrose and the implications of the undissociated molecule in that process, through a study of the thermodynamic concentration of hydrogen ions and other variables. This deep exploration into the reaction uses advanced techniques developed by the author to determine a more exact initial angle and observe the reaction in its earliest stages. The author finds that the presence of sucrose increases hydrogen ion concentration in acids while decreasing it in water. The inversion process, previously thought to be unimolecular, is shown to behave differently when strong acids are used, revealing that it is not strictly a first order reaction under all conditions. The constants vary considerably for different concentrations of acid and the undissociated molecule is found not to act as a positive catalyst in the inversion process. The book's insights are significant to the broader understanding of reaction kinetics and provide a deeper understanding of the sucrose inversion process. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N° de réf. du vendeur 9781333461874_0
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The Velocity of Inversion of Sucrose as a Function of the Thermodynamic Concentration of Hydrogen Ion
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
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PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781333461874
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The Velocity of Inversion of Sucrose as a Function of the Thermodynamic Concentration of Hydrogen Ion
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781333461874
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Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
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