Calorimetry is the direct (by using a calorimeter, a heat-measuring device) or the indirect measurement of the amounts of heat absorbed or given out in physical, chemical or biological systems.
Online available information resources on caloimetry, calorimetric techniques, devices etc.
See also the cross-references to related topics on the left side.
Journal of Thermal Analysis and Calorimetry This fully refereed journal publishes high quality papers covering all aspects of thermal analysis, calorimetry, and experimental thermodynamics. Springer - [NL > e]
ASTM Committee E37 on Thermal Measurements The committee currently has jurisdiction of over 50 standards, published in the Annual Book of ASTM Standards, Volume 14.02 and has a membership of over 100. These standards play an important role in testing various materials for thermal, rheological and thermophysical properties - [USA > e]
France L'Association Française de Calorimétrie et d'Analyse Thermique, AFCAT - [F > f]
International Confederation for Thermal Analysis and Calorimetry ICTAC has the aim of promoting international understanding and cooperation in these branches of science through activities within its Scientific Committees, congresses to exchange information, and coordinating efforts towards standardization and nomenclature - [e]
Italia Associazione Italiana di Calorimetria e Analisi Termica, AICAT - [IT > e, it]
Netherlands Dutch Society for Thermal Analysis and Calorimetry, TAWN - [NL > e]
Switzerland Swiss Society for Thermal Analysis and Calorimetry - [CH > e]
Sonstige Hinweise:
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Topic: Calorimetry - Theory, Practise
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Number of entries: 12
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Last link check: 02.05.2008 00:00:00
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Related Books and Scientific Literature: Calorimetry:
The CRC Handbook of Chemistry and Physics, 88th Edition continues to offer the most authoritative, up-to-date data to scientists around the world. This edition contains NEW tables on Properties of Ionic Liquids, Solubilities of Hydrocarbons in Sea Water, Solubility of Organic Compounds in Superheated Water, and Nutritive Value of Foods. It also updates many tables including Critical Constants, Heats of Vaporization, Aqueous Solubility of Organic Compounds, Vapor Pressure of Mercury, Scientific Abbreviations and Symbols, and Bond Dissociation Energies. The 88th Edition also presents a new Foreword written by Dr. Harold Kroto, a 1996 Nobel Laureate in Chemistry.
