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Bubble point : ウィキペディア英語版
Bubble point

In thermodynamics, the bubble point is the temperature (at a given pressure) where the first bubble of vapor is formed when heating a liquid consisting of two or more components.〔
〕〔
〕 Given that vapor will probably have a different composition than the liquid, the bubble point (along with the dew point) at different compositions are useful data when designing distillation systems.
For a single component the bubble point and the dew point are the same and are referred to as the boiling point.
==Calculating the bubble point==
At the bubble point, the following relationship holds:
:\sum_^ y_i = \sum_^ K_i x_i = 1
where
:K_i \equiv \frac}.
K is the ''distribution coefficient'' or ''K factor'', defined as the ratio of mole fraction in the vapor phase \big(y_\big) to the mole fraction in the liquid phase \big(x_\big) at equilibrium.
When Raoult's law and Dalton's law hold for the mixture, the K factor is defined as the ratio of the vapor pressure to the total pressure of the system:〔
:K_i = \frac
Given either of x_i or y_i and either the temperature or pressure of a two-component system, calculations can be performed to determine the unknown information.〔


抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)
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