Theoretical study on the sound absorption of electrolytic solutions.I.Theoretical formulation

T.Yamaguchi; T.Matsuoka; S.Koda

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Theoretical study on the sound absorption of electrolytic solutions.I.Theoretical formulation

机译：电解质溶液吸声的理论研究I.理论公式

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A theory is formulated that describes the sound absorption of electrolytic solutions due to the relative motion of ions,including the formation of ion pairs.The theory is based on the Kubo-Green formula for the bulk viscosity.The time correlation function of the pressure is projected onto the bilinear product of the density modes of ions.The time development of the product of density modes is described by the diffusive limit of the generalized Langevin equation,and approximate expressions for the three- and four-body correlation functions required are given with the hypernetted-chain integral equation theory.Calculations on the aqueous solutions of model electrolytes are performed.It is demonstrated that the theory describes both the activated barrier crossing between contact and solvent-separated ion pairs and the Coulombic correlation between ions.

机译：建立了一个描述由于离子的相对运动而引起的电解液吸声的理论，包括离子对的形成，该理论基于Kubo-Green公式的体积粘度，压力的时间相关函数为通过广义朗格文方程的扩散极限来描述密度模积的时间发展，并给出了所需的三体和四体相关函数的近似表达式。对模型电解质的水溶液进行了计算。结果表明，该理论既描述了接触和溶剂分离的离子对之间的活化势垒穿越，又描述了离子之间的库仑相关性。

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《The Journal of Chemical Physics》 |2007年第14期|共15页
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T.Yamaguchi; T.Matsuoka; S.Koda;
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1. Theoretical study on the sound absorption of electrolytic solutions.I.Theoretical formulation [J] . T.Yamaguchi, T.Matsuoka, S.Koda The Journal of Chemical Physics . 2007,第14期

机译：电解质溶液吸声的理论研究I.理论公式
2. Theoretical study on the sound absorption of electrolytic solutions.I.Theoretical formulation [J] . T.Yamaguchi, T.Matsuoka, S.Koda The Journal of Chemical Physics . 2007,第14期

机译：电解质溶液吸声的理论研究I.理论公式
3. Theoretical study on the sound absorption of electrolytic solutions. I. Theoretical formulation [J] . Yamaguchi T, Matsuoka T, Koda S The Journal of Chemical Physics . 2007,第14期

机译：电解质溶液吸声的理论研究。一，理论表述
4. Measurement Uncertainty in Random-Incidence Sound Absorption Testing: Part 1 - Formulation [C] . Russell L. Edwards, Kent Fung SAE Noise and Vibration Conference and Exhibition . 2007

机译：随机发射吸收测试中的测量不确定性：第1部分 - 配方
5. In-situ X-ray absorption and electrochemical study of electrocatalysts for polymer electrolyte membrane (PEM) fuel cells. [D] . Viswanathan, Rameshkrishnan. 2002

机译：聚合物电解质膜（PEM）燃料电池电催化剂的原位X射线吸收和电化学研究。
6. Sound Absorption Characteristics of Aluminum Foams Treated by Plasma Electrolytic Oxidation [O] . Wei Jin, Jiaan Liu, Zhili Wang, 2015

机译：等离子体电解氧化处理铝泡沫的吸声特性
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。
8. Sound Absorption in Electrolyte Solutions Due to Chemical Relaxation Parts I and Ii [R] . Eigen, M., Tamm, K. 1968

机译：由于化学松弛部分I和Ii，电解质溶液中的声音吸收

Theoretical study on the sound absorption of electrolytic solutions.I.Theoretical formulation

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