Effects of temperature, pH, and ionic strength on the Henry's law constant of triethylamine

Chun Bo Leng; Jason E. Roberts; Guang Zeng; Yun Hong Zhang; Yong Liu

doi:10.1002/2015GL063840

Effects of temperature, pH, and ionic strength on the Henry's law constant of triethylamine

Chun Bo Leng, Jason E. Roberts, Guang Zeng, Yun Hong Zhang, Yong Liu^*

^*Corresponding author for this work

School of Chemistry and Chemical Engineering

Research output: Contribution to journal › Article › peer-review

10 Citations (Scopus)

Abstract

The Henry's law constants (K_H) of triethylamine (TEA) in pure water and in 1-octanol were measured for the temperatures pertinent to the lower troposphere (278-298K) using a bubble column system coupled to a Fourier transform infrared spectrometer. The K_H values of TEA in water and 1-octanol at 298K are 5.75±0.86molL^-1atm^-1 and 115.62±5.78molL^-1atm^-1. The K_H values display strong dependence on temperature, pH, and ionic strength. The characteristic times for TEA to establish an equilibrium between gas and droplet with a size of 5.6μm are ∼33s (298K, pH=5.6); ∼8.9×10²s (278K, pH=5.6); ∼1.3×10³s (298K, pH=4.0); and 3.6×10⁴s (278K, pH=4.0). The evaluation of TEA partitioning between gas phase and condensed phase implies that TEA predominantly resides in rainwater, and TEA loss to organic aerosol is negligible.

Original language	English
Pages (from-to)	3569-3575
Number of pages	7
Journal	Geophysical Research Letters
Volume	42
Issue number	9
DOIs	https://doi.org/10.1002/2015GL063840
Publication status	Published - 16 May 2015

Keywords

1-octanol
Henry's law constant
bubble column system
ionic strength effect
temperature dependence
triethylamine

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10.1002/2015GL063840

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@article{0097a6827a5746759567078c3a9de47f,

title = "Effects of temperature, pH, and ionic strength on the Henry's law constant of triethylamine",

abstract = "The Henry's law constants (KH) of triethylamine (TEA) in pure water and in 1-octanol were measured for the temperatures pertinent to the lower troposphere (278-298K) using a bubble column system coupled to a Fourier transform infrared spectrometer. The KH values of TEA in water and 1-octanol at 298K are 5.75±0.86molL-1atm-1 and 115.62±5.78molL-1atm-1. The KH values display strong dependence on temperature, pH, and ionic strength. The characteristic times for TEA to establish an equilibrium between gas and droplet with a size of 5.6μm are ∼33s (298K, pH=5.6); ∼8.9×102s (278K, pH=5.6); ∼1.3×103s (298K, pH=4.0); and 3.6×104s (278K, pH=4.0). The evaluation of TEA partitioning between gas phase and condensed phase implies that TEA predominantly resides in rainwater, and TEA loss to organic aerosol is negligible.",

keywords = "1-octanol, Henry's law constant, bubble column system, ionic strength effect, temperature dependence, triethylamine",

author = "Leng, \{Chun Bo\} and Roberts, \{Jason E.\} and Guang Zeng and Zhang, \{Yun Hong\} and Yong Liu",

year = "2015",

month = may,

day = "16",

doi = "10.1002/2015GL063840",

language = "English",

volume = "42",

pages = "3569--3575",

journal = "Geophysical Research Letters",

issn = "0094-8276",

publisher = "John Wiley and Sons Inc.",

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TY - JOUR

T1 - Effects of temperature, pH, and ionic strength on the Henry's law constant of triethylamine

AU - Leng, Chun Bo

AU - Roberts, Jason E.

AU - Zeng, Guang

AU - Zhang, Yun Hong

AU - Liu, Yong

PY - 2015/5/16

Y1 - 2015/5/16

N2 - The Henry's law constants (KH) of triethylamine (TEA) in pure water and in 1-octanol were measured for the temperatures pertinent to the lower troposphere (278-298K) using a bubble column system coupled to a Fourier transform infrared spectrometer. The KH values of TEA in water and 1-octanol at 298K are 5.75±0.86molL-1atm-1 and 115.62±5.78molL-1atm-1. The KH values display strong dependence on temperature, pH, and ionic strength. The characteristic times for TEA to establish an equilibrium between gas and droplet with a size of 5.6μm are ∼33s (298K, pH=5.6); ∼8.9×102s (278K, pH=5.6); ∼1.3×103s (298K, pH=4.0); and 3.6×104s (278K, pH=4.0). The evaluation of TEA partitioning between gas phase and condensed phase implies that TEA predominantly resides in rainwater, and TEA loss to organic aerosol is negligible.

AB - The Henry's law constants (KH) of triethylamine (TEA) in pure water and in 1-octanol were measured for the temperatures pertinent to the lower troposphere (278-298K) using a bubble column system coupled to a Fourier transform infrared spectrometer. The KH values of TEA in water and 1-octanol at 298K are 5.75±0.86molL-1atm-1 and 115.62±5.78molL-1atm-1. The KH values display strong dependence on temperature, pH, and ionic strength. The characteristic times for TEA to establish an equilibrium between gas and droplet with a size of 5.6μm are ∼33s (298K, pH=5.6); ∼8.9×102s (278K, pH=5.6); ∼1.3×103s (298K, pH=4.0); and 3.6×104s (278K, pH=4.0). The evaluation of TEA partitioning between gas phase and condensed phase implies that TEA predominantly resides in rainwater, and TEA loss to organic aerosol is negligible.

KW - 1-octanol

KW - Henry's law constant

KW - bubble column system

KW - ionic strength effect

KW - temperature dependence

KW - triethylamine

UR - https://www.scopus.com/pages/publications/84930478332

U2 - 10.1002/2015GL063840

DO - 10.1002/2015GL063840

M3 - Article

AN - SCOPUS:84930478332

SN - 0094-8276

VL - 42

SP - 3569

EP - 3575

JO - Geophysical Research Letters

JF - Geophysical Research Letters

IS - 9

ER -

Effects of temperature, pH, and ionic strength on the Henry's law constant of triethylamine

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Keywords

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