ON THE EVALUATION OF B.E.T. CONSTANTS FROM THE B.E.T. ISOTHERM EQUATION

It is shown that the conventional (or unweighed) least squares method must not be used to evaluate the B.E.T. constants, Xm and C, when using a rearranged linear B.E.T. plot recently suggested in the literature. This is illustrated using literature data on water sorption in several foods. In this ca...

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Autores principales: Iglesias, Héctor Arturo, Boquet, Reinaldo
Publicado: 1977
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v42_n5_p1387_IGLESIAS
http://hdl.handle.net/20.500.12110/paper_00221147_v42_n5_p1387_IGLESIAS
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling paper:paper_00221147_v42_n5_p1387_IGLESIAS2023-06-08T14:46:00Z ON THE EVALUATION OF B.E.T. CONSTANTS FROM THE B.E.T. ISOTHERM EQUATION Iglesias, Héctor Arturo Boquet, Reinaldo It is shown that the conventional (or unweighed) least squares method must not be used to evaluate the B.E.T. constants, Xm and C, when using a rearranged linear B.E.T. plot recently suggested in the literature. This is illustrated using literature data on water sorption in several foods. In this case a semi‐weighted (or weighted) least squares analysis becomes necessary. It is also shown that the unweighted least squares analysis should not be applied even to the familiar linear B.E.T. plot. In this particular case, however, and because of a fortuitous coincidence, this procedure leads to not significant differences — at least in food research — in the numerical values. Copyright © 1977, Wiley Blackwell. All rights reserved Fil:IGLESIAS, H.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:BOQUET, R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 1977 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v42_n5_p1387_IGLESIAS http://hdl.handle.net/20.500.12110/paper_00221147_v42_n5_p1387_IGLESIAS
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
description It is shown that the conventional (or unweighed) least squares method must not be used to evaluate the B.E.T. constants, Xm and C, when using a rearranged linear B.E.T. plot recently suggested in the literature. This is illustrated using literature data on water sorption in several foods. In this case a semi‐weighted (or weighted) least squares analysis becomes necessary. It is also shown that the unweighted least squares analysis should not be applied even to the familiar linear B.E.T. plot. In this particular case, however, and because of a fortuitous coincidence, this procedure leads to not significant differences — at least in food research — in the numerical values. Copyright © 1977, Wiley Blackwell. All rights reserved
author Iglesias, Héctor Arturo
Boquet, Reinaldo
spellingShingle Iglesias, Héctor Arturo
Boquet, Reinaldo
ON THE EVALUATION OF B.E.T. CONSTANTS FROM THE B.E.T. ISOTHERM EQUATION
author_facet Iglesias, Héctor Arturo
Boquet, Reinaldo
author_sort Iglesias, Héctor Arturo
title ON THE EVALUATION OF B.E.T. CONSTANTS FROM THE B.E.T. ISOTHERM EQUATION
title_short ON THE EVALUATION OF B.E.T. CONSTANTS FROM THE B.E.T. ISOTHERM EQUATION
title_full ON THE EVALUATION OF B.E.T. CONSTANTS FROM THE B.E.T. ISOTHERM EQUATION
title_fullStr ON THE EVALUATION OF B.E.T. CONSTANTS FROM THE B.E.T. ISOTHERM EQUATION
title_full_unstemmed ON THE EVALUATION OF B.E.T. CONSTANTS FROM THE B.E.T. ISOTHERM EQUATION
title_sort on the evaluation of b.e.t. constants from the b.e.t. isotherm equation
publishDate 1977
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221147_v42_n5_p1387_IGLESIAS
http://hdl.handle.net/20.500.12110/paper_00221147_v42_n5_p1387_IGLESIAS
work_keys_str_mv AT iglesiashectorarturo ontheevaluationofbetconstantsfromthebetisothermequation
AT boquetreinaldo ontheevaluationofbetconstantsfromthebetisothermequation
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