International journal of Thermodynamics and Chemical Kinetics
Volume 3, Issue 2 (2017)
Published
Table of contents
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Thermodynamic Techniques in Food Chemistry – A Review
Abstract: The thermal activities of food strongly depend on its composition. The aims of food processing are to inactivate spoilage and pathogenic microorganisms and to sustain this condition in storage. Using calorimetric techniques, many physicochemical effects can be detected in the temperature range between -50°C and 300°C. Biophysical techniques viz., isothermal titration (ITC) and Differential Scanning Calorimetry (DSC) are used to characterize the structure and properties of food materials before and …
Published in International journal of Thermodynamics and Chemical Kinetics · Vol. 3, Issue 2, 2017 · pp. 1–6 Read article
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A Study of Thermodynamics of Ligand - Receptor Interaction in Chemical Sciences
Abstract: The formation and separation of definite non-covalent interactions between varieties of macromolecules play a crucial role in the function of biological systems. During the last few years, three main lines of research led to a dramatic improvement of our understanding of these important phenomena. First, combination of genetic engineering and X ray crystallography made available a simultaneous knowledge of the precise structure and affinity of series or related ligand-receptor systems …
Published in International journal of Thermodynamics and Chemical Kinetics · Vol. 3, Issue 2, 2017 · pp. 12–16 Read article
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AN OUTLINE OF KINETICS VERSUS THERMODYNAMICS CHEMISTRY
Abstract: Nearly all chemical reactions has a kinetic and a thermodynamic feature. The terms ‘kinetic’ and ‘thermodynamic’ though inter-related are two diverse aspects of a chemical reaction. This paper represents an outline of the underlying relationships between the two through application to chemical reactions and an example from natural processes. A required condition for thermodynamic control is reversibility or a mechanism allowing the equilibration between products. In this manner, the thermodynamically …
Published in International journal of Thermodynamics and Chemical Kinetics · Vol. 3, Issue 2, 2017 · pp. 17–20 Read article
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Thermodynamic Chemistry in Dyeing of Wool: A Study on Thermodynamics Chemistry of Dyeing of Wool Products
Abstract: Dyes are synthetic aromatic compounds which can bring bright and fixed color to other materials. It is described that over 100,000 commercially accessible dyes occur and more than 7x105 metric tons of dyes are produced universal annually. When a textile fiber is dipped in a solution of dye under favorable conditions, the fiber becomes colored, the color of the solution decreases and dyeing has occurred. The wool fiber is hair …
Published in International journal of Thermodynamics and Chemical Kinetics · Vol. 3, Issue 2, 2017 · pp. 21–26 Read article
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Importance of the Laws of Thermodynamics in the Field of Chemical Sciences
Abstract: The Laws of Thermodynamics are important because they control interactions of everything in the universe - regardless of scale. These rules stretch across every form of science known to humankind. Classical physics is, from a certain perspective, entirely based on Newton's Laws of motion. The first law, also known as Law of Conservation of Energy, states that energy cannot be created or destroyed in an isolated system. The second law …
Published in International journal of Thermodynamics and Chemical Kinetics · Vol. 3, Issue 2, 2017 · pp. 7–11 Read article