Viscometric studies on saccharides in aqueous magnesium chloride solutions at T = (288.15 to 318.15) K

The viscosity B-coefficients of mono-, di-, tri-saccharides and the derivatives (methyl glycosides) in mB = (0.5, 1.0, 2.0, and 3.0) mol · kg−1 aqueous solutions of magnesium chloride have been determined from viscosity data using the Jones–Dole equation at T = (288.15, 298.15, 308.15, and 318.15) K. The viscosity B-coefficients of transfer (ΔtB), the temperature derivatives of B-coefficients (dB/dT), pair and triplet viscometric interaction coefficients (ηAB, ηABB) have been determined. The viscosity B-coefficients data of systems studied in water have been reported earlier. The results have been interpreted in light of the solute–solute and solute–solvent interactions occurring in these systems. The comparison of results has been made with those reported in the presence of potassium chloride, ammonium sulphate, and sodium sulphate.

► Viscosity B-coefficients are higher in the presence of MgCl2 than in water.
► Negative dB/dT values are indicative of an increase in structural order of the solution.
► MgCl2 interacts more strongly in case of maltose monohydrate than in case of cellobiose.
► 1:2/2:1 electrolytes influence the results to a greater extent in comparison to 1:1 electrolyte.