Cited by 300Chemical Thermodynamics and Molecular StructureChemical and Physical Properties in Aqueous SolutionsCO2 Sequestration and Geologic Interactions

The DOI matches its Crossref record.

Stability of some carbonates at 25 degrees C and one atmosphere total pressure

Garrels, R. M., Thompson, M. E., Siever, R.·1960·American Journal of Science

Abstract

The stabilities of a number of carbonates, both minerals and synthetic compounds, were determined by dissolving them in water saturated with 1 atm. carbon dioxide at 25 degrees C. and 1 atm. total pressure. The pH of the solution was monitored continuously and the equilibrium value determined by extrapolating the pH-time data to infinite time. This equilibrium pH value was used to obtain the standard free energies of formation of the carbonates. The values obtained are listed below and are compared, where data are available, with values listed in U.S. Bureau of Standards Circular 500 or in Latimer9s Oxidation Potentials.

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Crossref · 10.2475/ajs.258.6.402

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Items 201–300 of 300

Metadata

Authors
Garrels, R. M., Thompson, M. E., & Siever, R.
Venue
American Journal of Science
Published
1960-06-01
Volume
258
Issue
6
Pages
402-418
ISSN
0002-9599 (ISSN-L)
OpenAlex
W2014901561
Cited by
297
References
0
Citations by year
2025: 1 · 2024: 4 · 2023: 5 · 2022: 7 · 2021: 5 · 2020: 2 · 2019: 1 · 2018: 3 · 2017: 1 · 2016: 66 · 2015: 1 · 2014: 5 · 2013: 10 · 2012: 3
FWCI
6.65
Type
journal article
Language
en
Open access
closed
Locations
American Journal of Science (publishedVersion)
Topics
  • Physical Sciences › Chemistry › Organic Chemistry › Chemical Thermodynamics and Molecular Structure
  • Physical Sciences › Chemical Engineering › Filtration and Separation › Chemical and Physical Properties in Aqueous Solutions
  • Physical Sciences › Environmental Science › Environmental Engineering › CO2 Sequestration and Geologic Interactions
Keywords
carbonate stability, standard Gibbs energy of formation, carbonate minerals, equilibrium pH, oxidation potential, thermodynamic data

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