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low water sorption, the results are within experimental variability.
If the drying condition affected enthalpy, it could not be
detected in the experiments.
For PVP, given that moisture is sorbed in the bulk of the solid,
it is also possible to calculate its partial molar enthalpy, entropy,
and chemical potential, as well as the full mixing heat, entropy,
and free energy. The partial molar and mixing quantities are
presented in Figure 5.
Erythromycin sorbs water into the bulk channels at lower
RH, but as the water content increases and the channels fill,
the added water accumulates more on the surface. Given the
more homogeneous bulk distribution of water at lower RH,
the Gibbs–Duhem equations can be used to quantify erythromycin’s
contribution to enthalpy, entropy, and chemical
potential. In particular, the ultralow partial molar entropy of
water found in the channels, approximately −100 J/K-mol, warrants
more complete analysis, so the partial molar entropy of
erythromycin and overall mixing entropy were calculated and
are presented in Figure 6. Notice the negative entropy change
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