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1 THE OSMOMAT 070 VAPOR PRESSURE OSMOMETER ...

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48 User Guide <strong>OSMOMAT</strong> <strong>070</strong> Version 1.1<br />

6 APPENDIX<br />

6.1 Suitable Solvents for Vapor Pressure Osmometry<br />

Solvent Boiling<br />

Point (°C)<br />

1,3,5-Trimethylbenzene<br />

(Mesitylene)<br />

164.6 90-130<br />

Recommended<br />

Working Temperature<br />

(°C)<br />

Approximate Values for<br />

Measurement Effects *<br />

(Digits)<br />

Acetone 56.2 37- 45<br />

Acetonitrile 81.6 37- 60 24-30<br />

Ethanol 78.32 45- 60 24-30<br />

Ethylacetate 77.1 37- 60 32-40<br />

Ethylene chloride 83.6 25- 60<br />

Ethyl bromide 38.3 25<br />

Ethylene bromide 131.6 60- 90<br />

Benzene 80.2 25- 60 48-60<br />

Bromobenzene 156.2 60-130<br />

Bromoform 149.5 37- 90<br />

Butanone; (2)-Methyl ethyl ketone 79.6 37- 60<br />

Butyl acetate 126.1 45- 90<br />

Chlorobenzene 131.7 60- 90<br />

Chloroform 61.2 25- 45 56-70<br />

Cyclohexane 80.8 37- 60Chl 60-75<br />

Diethyl ether 34.6 25- 30 40-50<br />

Dimethyl sulfoxide 1 00 60- 90 8-10<br />

Dioxane 101 60<br />

Furane 32 25 48-60<br />

Methanol 64.7 45 20-25<br />

Methylene bromide 96.5 37- 60<br />

Methyl isobutyl ketone 116.9 45- 60<br />

Methylene chloride 40.6 25 56-70<br />

N,N-dimethyl formamide 155 90-120 36-45<br />

n-heptane 98.34 37- 60<br />

n-hexane 68.8 37- 60<br />

n-propanol 97.2 45- 60 28-35<br />

o-dichlorobenzene 179.5 90-130 56-70<br />

o-xylene 143 90<br />

Pyridine 115.5 60- 90 36-45<br />

Carbon disulfide 46.25 25- 37 60-75<br />

Tert. butanol 82.55 45- 60<br />

Carbon tetrachloride 76.7 25- 45 48-60<br />

Toluene 110.8 37- 90 40-50<br />

Trichloroethylene 87 37- 60 48-60<br />

Water 100. 37- 60 8-10<br />

* Measurement effect for a solution with a concentration of 1x10-3 mol/kg The size of the<br />

measurement effects depends a great deal on the measurement temperature. Higher measurement<br />

temperatures cause higher measurement effects.<br />

48 User Guide <strong>OSMOMAT</strong> <strong>070</strong> Version 1.1

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