• Journal of the Korean Chemical Society
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• v.7 no.4
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• pp.264-270
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• 1963

The general equation for the substituent effect test, which was derived in the previous paper, has been extended to correlate thermodynamic parameters of solvolysis reaction by modifying the potential energy term to represent the effect of changes in solvent composition. The linear fits of the new equation, $\Delta{\Delta}H^\neq=a'Y+b\Delta{\Delta}S^\neq$, were tested with 35 examples from literature and average correlation coefficient of 0.977 was obtained. Examination of results showed that the equation is generally applicable to solvolysis reaction and helps elucidate some the difficulties experienced with the Grunwald-Winsteln equation. It has been stressed that the linear enthalpy-entropy effect exists only between the external enthalpy and entropy of activation, and therefore strictly it is the linear external enthalpy-entropy effect.

• Journal of the Korean Magnetic Resonance Society
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• v.8 no.1
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• pp.1-18
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• 2004

A thioredoxin from hyperthermophile, Methanococcus jannashii (MjTRX) was characterized by use of the differential scanning calorimetry to understand the mechanisms of thermodynamic stability. MjTRX has an unfolding transition temperature of 116.5$^{\circ}C$, although the maximum free energy of the unfolding (9.9 Kcal/mol) is similar to that of E. coli thioredoxin (ETRX, 9.0 Kcal/mol). However, the temperature of maximum stability is higher than ETRX by 20$^{\circ}C$, indicating that the unfolding transition temperature increased by shifting the temperature of maximum stability. MjTRX has lower enthalpy and entropy of the unfolding compared to ETRX maintaining a similar free energy of the unfolding. From the structure and the thermodynamic parameters of MjTRX, we showed that the unfolding transition temperature of MjTRX is increased due to the decreased entropy of the unfolding. Decreasing the unfolded state entropy and increasing the folded state entropy can decrease the entropy of the unfolding. In the case of MjTRX, the increased number of proline residues decreased the unfolded state entropy and the increased enthalpy in the folded state increased the folded state entropy.

• Proceedings of the SAREK Conference
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• 2008.11a
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• pp.157-164
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• 2008

The temperature-entropy diagram of water or vapor displays graphically the thermophysical properties, so it is very conveniently used in various thermal systems. On general T-s chart of water, there are temperature, pressure, quality, specific volume, specific enthalpy, specific entropy. However, various state and process values besides above properties can be plotted on T-s diagram. In this study, we developed the software drawing twenty six kinds of properties, that is temperature, pressure, quality, specific volume, specific internal energy, specific enthalpy, specific entropy, specific exergy, exergy ratio, density, isobaric specific heat, isochoric specific heat, ratio of specific heat, coefficient of viscosity, kinematic coefficient of viscosity, thermal conductivity, prandtl number, ion product, static dielectric constant, isentropic exponent, velocity of sound, joule-thomson coefficient, pressure coefficient, volumetric coefficient of expansion, isentropic compressibility, and isothermal compressibility. Also, this software can analyze and print the system values of mass flow rate, volume flow rate, internal energy flow rate, enthalpy flow rate, entropy flow rate, exergy flow rate, heat flow rate, power output, power efficiency, and reversible work. Additionally, this software support the functions such as MS-Power Point.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2008.04a
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• pp.74-76
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• 2008

The hydrolyses of ten VS dyes were examined at 40$^{\circ}C$, 50$^{\circ}C$, and 60$^{\circ}C$ and the kinetic parameters were estimated. The values of free energy, enthalpy and entropy of hydrolysis and reaction with cellulose for VS dyes were calculated. The linear relationship exist between the enthalpy and entropy. The structure and entropy of VS dyes gave a effect on the dimerization for VS reactive dyes. The VS dyes have small value of entropy were formed dimer. It was confirmed that no dimer form for m-substituted VS dyes. There were similarities among various reactions including homo- and mixed dimerization.

• Journal of the Korean Ceramic Society
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• v.27 no.7
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• pp.943-951
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• 1990

Steady-state sublimation vapour pressures of anhydrous bismuth triiodide have been measured by the continuous gravimetric Kundsen-effusion method from 430.0 to 558.9 K and equilibrium sublimation pressures were obtained from the steady-state data. Condensation coefficients and their temperature dependence have been derived from the effusiion measurement. Condensation coefficients ranged from 0.159 to 0.048(475 to 500K), the activation enthalpy and entropy for condensation have been obtained as -93.38kTmol-1 and -212.70JK-1mol-1. The standard sublimation enthalpy changes derived by both second(modified sigma function) and third(average enthalpy method) law methods were 138.261$\pm$0.023, 138.74$\pm$0.002kJmol-1 respectively. The standard sublimation entropy change derived by modified sigma function was 191.98$\pm$0.047 JK-1mol-1. The reliable standard sublimation enthalpy change based on a correlation of ΔgcrHom(298.15K) and ΔgcrSom(298.15K), a recommended p(T) equation has been obtained for BiI3(cr) ; 1g(p/Pa)=-C/(T/K)＋5.0711g(T/K)-2.838$\times$10-3(T/K)-7.758$\times$103(K/T)2＋1.4519 where p is in Pa, T in Kelvin, ΔgcrHom(298.15K) in kJmol-1 and C=(ΔgcrHom(298.15K)-8.7358)/1.9146$\times$10-2.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.3 no.4
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• pp.286-296
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• 1991

The thermodynamic properties of R134a, the prospective R12 alternative, have been computerized using Martin-Hou equation of state and the coefficients given by Willson-Basu. Several experimental results in literatures for PVT data, saturated vapor pressure, saturated liquid density are compared with the calculated results to investigate the accuracy. The average deviation (max. deviation) is 0.13% (0.25%) for saturated liquid density, 0.25% (0.8%) for PVT data. Thermodynamic properties, enthalpy, entropy are compared with the NIST's. The maximum percent difference is 3% for saturated liquid enthalpy, 1.5% for saturated vapor enthalpy, 4% saturated liquid entropy, and 0.7% for saturated vapor entropy. Correction of W-B's coefficients and inclusion of the sixth term of M-H EOS for improvement of accuracy are recommended. R134a and R12 are compared with respect to refrigeration performance. COP's are different from each other within 3%. Refrigeration effect of R134a is superior to that of R12 but refrigeration capacity of R134a is inferior to that of R12 because the volumetric efficiency of the system using R134a is lower than that of the system using R12.

• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.209-215
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• 1980

Proteases from papaya latex were partially purified by ammonium sulfate precipitation and separated into two fractions (Fraction I and II ) by carboxymethyl cellelose column chromatography. Each fraction, mixture of the two fractions, and crude extract of the papaya latex at pH 7.0 were inactivated at the range of $60{\sim}90^{\circ}C$ and thermal properties of the enzymes were investigated. In the thermal inactivation of fraction I, the enthalpy of activation was 89.5 kJ/mol; the entropy of activation, -44.0 J/mol K; the free energy of activation, 104.6 kJ/mol; z-value, $25^{\circ}C$. For fraction II, the enthalpy of activation was 96.5 kJ,/mol; the entropy of activation, -22.0 J/mol K; the free energy of activation, 104.0 kJ/mol; z-value, $23^{\circ}C$. For the mixture of fraction I and II, the enthalpy of activation was 90.9 kJ/mol; the entropy of activation, -38.8 J/mol·K; the free energy of activation, 104.2 kJ/mol; z-value, $24.6^{\circ}C$. For crude extract, the enthalpy of activation was 113.8 kJ/mol; the entropy of activation, 22.0 J/mol·K; the free energy of activation, 106.2 kJ/mol; z-value, $23.2^{\circ}C$. It was indicated that the fraction I was more heat-stable than the fraction II and this suggested that the thermal stability of the proteases in papaya latex is probably due to the fraction I.

• Bulletin of the Korean Chemical Society
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• v.10 no.1
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• pp.50-57
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• 1989

A pressure effect of the dehydrogenation of ethylalcohol catalyzed by alcoholdehydrogenase was observed in Tris-HCl buffer, pH 8.8 from $25^{\circ}C$ to $35^{\circ}C$ under high pressure system by using our new theory. The theory makes it possible for us to obtain all rate and equilibrium constants for each step of all enzymatic reaction with a single intermediate. We had enthalpy and volume profiles of the dehydrogenation to suggest a detail and reasonable mechanism of the reaction. In these profiles, both enthalpy and entropy of the reaction are positive and their values decrease with enhancing pressure. It means that the first step is endothermic reaction, and its strength decrease with elevating pressure. At the same time, all activation entropies have large negative values, which prove that not only a ternary complex has a more ordered structure at transition state, but also water molecules make a iceberg close by the activated complex. In addition to this fact, the first and second step equilibrium states are controlled by enthalpy. The first step kinetic state is controlled by enthalpy but the second step kinetic state is controlled by entropy.

• Korean Journal of Food Science and Technology
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• v.22 no.1
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• pp.1-6
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• 1990

The thermal diffusivity of defatted and nondefatted starches were measured on the basis of one dimensional semi-infinitive theory. Differential scanning calorymetry was used to study the effects of cooling rate, fat and water contents on the enthalpy and entropy changes with the cooling rate of $-2.5{\sim}10^{\circ}C/min$. Thermal diffusivity of defatted and nondefatted straches were determined to be $4.14{\times}10^{-4}{\sim}4.96{\times}10^{-4}(m^2/h),\;4.09{\times}10^{-4}{\sim}4.81{\times}10^{-4}(m^2/h)$ in unfrozen state, and $2.78{\times}10^{-3}{\sim}3.91{\times}10^{-3}(m^2/h),\;2.26{\times}10^{-3}{\sim}3.57{\times}1-^{-3}(m^2/h)$ in frozen state respectively. On decreasing temperatures in frozen state, thermal diffusivities of starches were increased and entropy and enthalpy were decreased, and more rapid cooling rates resulted in a decrease in entropy. A linear relation was observed between enthropy, enthaly and water content. Thermal diffusivity was decreased, and entropy was increasing fat content. With water content ranging from 35 to 90%, enthalpy and entropy of straches were found to be $107{\sim}216 (kcal /moi),\;0.45{\sim}0.94(kcal/mol.\;K)$, respectively.

• Journal of the Korean Chemical Society
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• v.23 no.4
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• pp.187-197
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• 1979

The molar optical rotation of poly(cis-5-methylproline) was measured in solvent mixtures of chloroform and chloroethanol. After proper allowance for time-dependent mutarota-tions, equilibrium states between form A and form B were observed to occur with a solvent composition of 0.5~10 % chloroethanol in chloroform by volume. From the equilibrium constants, which were calculated by optical rotations at equilibrium measured at three different temperatures (5, 25, and 45 $^{circ}$C), the thermodynamic parameters-free enthalpy, enthalpy and entropy changes for the mutarotation-were evaluated. It was found that starting with equimolar concentrations of form A and form B, the forward mutarotation occurred in the solvent compositions of chloroethanol greater than 3 % by volume, whereas the reverse mutarotation resulted in solvent compositions of chloroethanol less than 3 % by volume. The changes in enthalpy and entropy for the forward mutarotation were found to be positive, while those were for the reverse mutarotation were negative. The driving forces for the forward mutarotation were found to be the increase in entropy, whereas that for the reverse mutarotation was the negative enthalpy change. The thermodynamic data were explained by the interaction between polymer and solvent, i.e., preferential hydrogen bonding of chloroethanol with the carbonyl group in form B over form A, and by difference in conformational energies between form A and form B.