کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
216159 1426293 2010 14 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of sodium acetate on the volumetric behaviour of some mono-, di-, and tri-saccharides in aqueous solutions over temperature range (288.15 to 318.15) K
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Effect of sodium acetate on the volumetric behaviour of some mono-, di-, and tri-saccharides in aqueous solutions over temperature range (288.15 to 318.15) K
چکیده انگلیسی

The standard partial molar volumes, V2∘ at infinite dilution of eight monosaccharides [d(+)-xylose, d(−)-arabinose, d(−)-ribose, l(−)-sorbose, d(−)-fructose, d(+)-galactose, d(+)-glucose, and d(+)-mannose], six disaccharides [d(+)-cellobiose, sucrose, d(+)-melibiose, d(+)-lactose monohydrate, d(+)-trehalose dihydrate, and d(+)-maltose monohydrate] and two trisaccharides [d(+)-melizitose and d(+)-raffinose pentahydrate] (molalities of saccharides range from (0.03 to 0.12) mol · kg−1) have been determined in water and in (0.5, 1.0, 2.0, and 3.0) mol · kg−1 aqueous sodium acetate solutions at temperatures, T = (288.15, 298.15, 308.15, and 318.15) K from density measurements using a vibrating-tube digital densimeter. From these results, corresponding standard partial molar volumes of transfer, ΔtV2∘ have been determined for the transfer of various saccharides from water to aqueous solutions of sodium acetate. Positive values of ΔtV2∘ were obtained for most of the saccharides, whose magnitude increase with the concentration of sodium acetate as well as temperature. However, negative ΔtV2∘ values were observed for l(−)-sorbose, d(−)-fructose and d(+)-xylose at lower concentrations of co-solute. The negative magnitude of ΔtV2∘ values decrease with rise of temperature from (288.15 to 318.15) K. Pair and higher order volumetric interaction coefficients have been determined by using McMillan–Mayer theory. Partial molar expansion coefficients, (∂V2∘/∂T)p and the second derivatives (∂2V2∘/∂T2)p have also been estimated. These parameters have been utilized to understand various mixing effects in aqueous solutions due to the interactions between solute (saccharide) and co-solute (sodium acetate).

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: The Journal of Chemical Thermodynamics - Volume 42, Issue 1, January 2010, Pages 90–103
نویسندگان
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