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Volumn 30, Issue 4, 2007, Pages 407-420

Mathematical fundamentals to determine the kinetic constants of first-order consecutive reactions

Author keywords

[No Author keywords available]

Indexed keywords

ALGORITHMS; LEAST SQUARES APPROXIMATIONS; NUMERICAL METHODS; OPTIMIZATION; PROBLEM SOLVING;

EID: 34547516202     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2007.00116.x     Document Type: Article
Times cited : (7)

References (9)
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    • Kinetics of consecutive reactions: First reaction, first order; Second reaction, zeroth order
    • BALL, D.W. 1998. Kinetics of consecutive reactions: First reaction, first order; second reaction, zeroth order. J. Chem. Educ. 75, 917 918.
    • (1998) J. Chem. Educ. , vol.75 , pp. 917-918
    • Ball, D.W.1
  • 2
    • 0032987567 scopus 로고    scopus 로고
    • Kinetic analysis of consecutive reactions using a non-linear least-squares error-compensation algorithm
    • CAI, R., WU, X., LIU, Z. MA, W. 1999. Kinetic analysis of consecutive reactions using a non-linear least-squares error-compensation algorithm. Analyst 124, 751 754.
    • (1999) Analyst , vol.124 , pp. 751-754
    • Cai, R.1    WU, X.2    Liu, Z.3    Ma, W.4
  • 3
    • 0344944248 scopus 로고    scopus 로고
    • Kinetics and mechanism of polythionate oxidation to sulfate at low pH by O2 and Fe3+
    • DRUSCHEL, G.K., HAMERS, R.J. BANFIELD, J.F. 2003. Kinetics and mechanism of polythionate oxidation to sulfate at low pH by O2 and Fe3+. Geochim. Cosmochim. 67, 4457 4469.
    • (2003) Geochim. Cosmochim. , vol.67 , pp. 4457-4469
    • Druschel, G.K.1    Hamers, R.J.2    Banfield, J.F.3
  • 4
    • 0036568184 scopus 로고    scopus 로고
    • Autohydrolysis of corncob: Study of non-isothermal operation for xylooligosaccharide production
    • GARROTE, G., DOMINGUEZ, H. PARAJO, J.C. 2002. Autohydrolysis of corncob: Study of non-isothermal operation for xylooligosaccharide production. J. Food Eng. 52, 211 218.
    • (2002) J. Food Eng. , vol.52 , pp. 211-218
    • Garrote, G.1    Dominguez, H.2    Parajo, J.C.3
  • 5
    • 33645128275 scopus 로고    scopus 로고
    • A simplified approach for the kinetic characterization of acrylamide formation in fructose-asparagine model system
    • GOKMEN, V. SENYUVA, H.Z. 2006. A simplified approach for the kinetic characterization of acrylamide formation in fructose-asparagine model system. Food Addit. Contam. 23, 348 354.
    • (2006) Food Addit. Contam. , vol.23 , pp. 348-354
    • Gokmen, V.1    Senyuva, H.Z.2
  • 6
    • 27944450470 scopus 로고    scopus 로고
    • Kinetics of acrylamide formation during traditional and vacuum frying of potato chips
    • GRANDA, C. MOREIRA, R.G. 2005. Kinetics of acrylamide formation during traditional and vacuum frying of potato chips. J. Food Process. Eng. 28, 478 493.
    • (2005) J. Food Process. Eng. , vol.28 , pp. 478-493
    • Granda, C.1    Moreira, R.G.2
  • 8
    • 33746261362 scopus 로고    scopus 로고
    • Water and calcium uptake by corn kernel during alkaline treatment with different temperature profiles
    • LARIA, J., MEZA, E. PERIA, J.L. 2007. Water and calcium uptake by corn kernel during alkaline treatment with different temperature profiles. J. Food Eng. 78, 288 295.
    • (2007) J. Food Eng. , vol.78 , pp. 288-295
    • Laria, J.1    Meza, E.2    Peria, J.L.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.