Heat of fusion of high pressure water ice?
December 10, 2017 12:17 PM Subscribe
Is the specific enthalpy of fusion for each of the high density forms of water ice; ice III, ice V, and ice VI, lower than that of standard water ice Ih?
I believe the heat of fusion for ice Ih is 249.95 j/g (4.502kj/mol), but I was unable to find the same data for other forms of water ice.
Ideally, I would like to know the specific heat of fusion for the phases III, V, and VI. Also good would be a link to a table of all known enthalpies between phases of water. Barring this, any information might be helpful; approximate fractional difference from Ih, greater or lesser than Ih, even equivalent temperature.
I believe the heat of fusion for ice Ih is 249.95 j/g (4.502kj/mol), but I was unable to find the same data for other forms of water ice.
Ideally, I would like to know the specific heat of fusion for the phases III, V, and VI. Also good would be a link to a table of all known enthalpies between phases of water. Barring this, any information might be helpful; approximate fractional difference from Ih, greater or lesser than Ih, even equivalent temperature.
Sorry, missed that ice VII might be a little too high pressure for you. There's this one too: http://www.tandfonline.com/doi/abs/10.1081/FRI-100102319
Figure 1 in this paper is a plot of -ΔHfus vs. P. Roughly, ΔHfus decreases as pressure on ice Ih decreases. There's a discontinuty at 200 MPa (ice Ih -> ice III transition). From 200 MPa - 1000 MPa, ΔHfus increases.
It references another paper which I don't have access to online through the university (maybe you'll have more luck: [Knorr, D., Schlüter, O. and Heinz, V. 1998. Impact of high hydrostatic pressure on phase transitions of foods. Food Technol., 52(9): 42–45.])
posted by invokeuse at 3:46 PM on December 10, 2017
Figure 1 in this paper is a plot of -ΔHfus vs. P. Roughly, ΔHfus decreases as pressure on ice Ih decreases. There's a discontinuty at 200 MPa (ice Ih -> ice III transition). From 200 MPa - 1000 MPa, ΔHfus increases.
It references another paper which I don't have access to online through the university (maybe you'll have more luck: [Knorr, D., Schlüter, O. and Heinz, V. 1998. Impact of high hydrostatic pressure on phase transitions of foods. Food Technol., 52(9): 42–45.])
posted by invokeuse at 3:46 PM on December 10, 2017
Erk, typo:
Roughly, ΔHfus decreases as pressure on ice Ih increases.
posted by invokeuse at 5:02 PM on December 10, 2017
Roughly, ΔHfus decreases as pressure on ice Ih increases.
posted by invokeuse at 5:02 PM on December 10, 2017
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Relevant line from abstract:
posted by invokeuse at 3:18 PM on December 10, 2017