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In thermodynamics, vapor quality is the mass fraction in a saturated mixture that is vapor; [1] in other words, saturated vapor has a "quality" of 100%, and saturated liquid has a "quality" of 0%. Vapor quality is an intensive property which can be used in conjunction with other independent intensive properties to specify the thermodynamic ...
English: Bischoff, James L., & Rosenbauer, Robert J. (1988). Liquid-vapor relations in the critical region of the system NaCl-H2O from 380 to 415°C: A refined determination of the critical point and two-phase boundary of seawater.
The commonly known phases solid, liquid and vapor are separated by phase boundaries, i.e. pressure–temperature combinations where two phases can coexist. At the triple point, all three phases can coexist. However, the liquid–vapor boundary terminates in an endpoint at some critical temperature T c and critical pressure p c. This is the ...
This quality is defined as the fraction of the total mixture which is vapor, based on mass. [3] A fully saturated vapor has a quality of 100% while a saturated liquid has a quality of 0%. Quality can be estimated graphically as it is related to the specific volume, or how far horizontally across the dome the point exists.
Volatility can also describe the tendency of a vapor to condense into a liquid or solid; less volatile substances will more readily condense from a vapor than highly volatile ones. [1] Differences in volatility can be observed by comparing how fast substances within a group evaporate (or sublimate in the case of solids) when exposed to the ...
At a given P tot such as 1 atm and a given liquid composition, T can be solved for to give the liquid mixture's boiling point or bubble point, although the solution for T may not be mathematically analytical (i.e., may require a numerical solution or approximation).
The original van der Waals parameters didn't give good description of vapor-liquid equilibria of phases, which forced the user to fit the parameters to experimental results. Because of this, the model lost the connection to molecular properties, and therefore it has to be regarded as an empirical model to correlate experimental results.
Using mass and enthalpy balances in addition to vapor-liquid equilibrium data and enthalpy-concentration data, operating lines can be constructed using the Ponchon–Savarit method. [ 5 ] If the mixture can form an azeotrope , its vapor-liquid equilibrium line will cross the x = y line, preventing further separation no matter the number of ...