Influences of Water Purification on the Triple Point Temperature of Water
(0) To investigate the effects of water purification on the triple point temperature of water, three TPW cells having different numbers of repeat distillations of de-ionized water were fabricated in light of our usual production process. Also, we carried out the direct comparison experiments among the cells, adopting the same freezing method and measurement procedure. The results show that triply-distilled water caused the realized triple point temperature to drop as much as 0.10mK. Additionally, based on our analysis and the results of the Consultative Committee for Thermometry(CCT) key comparison of TPW cells (CCT-KT), it can be concluded that once-distilled water used during manufacture of the cells is adequate to ensure a high quality of the triple point of water cells.
Metrology Defining fized point Distillation International Temperature Scale of 1990 (ITS-90) Isotopic composition Triple point of water (TPW) Water purification
YAN Xiao-ke WU He-lian ZHANG Jin-tao MA Chong-fang Duan Yu-ning
National Institute of Metrology, Beijing 100013, China College of Environmental and Energy Engineeri National Institute of Metrology, Beijing 100013, China College of Environmental and Energy Engineering, Beijing University of Technology, Beijing 100022, C
国际会议
2008年国际温度与热物性测量会议(TEMP BEIJING 2008)
北京
英文
155-159
2008-10-20（万方平台首次上网日期，不代表论文的发表时间）