کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4907364 | 1426207 | 2017 | 12 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Study of interactions of d(+)-glucose and d(â)-fructose with trilithium citrate in aqueous medium through volumetric and ultrasonic properties over the temperature range TÂ =Â (288.15-318.15) K
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Study of interactions of d(+)-glucose and d(â)-fructose with trilithium citrate in aqueous medium through volumetric and ultrasonic properties over the temperature range TÂ =Â (288.15-318.15) K Study of interactions of d(+)-glucose and d(â)-fructose with trilithium citrate in aqueous medium through volumetric and ultrasonic properties over the temperature range TÂ =Â (288.15-318.15) K](/preview/png/4907364.png)
چکیده انگلیسی
The interactions of salt trilithium citrate (TLC) with saccharides d(+)-glucose and d(â)-fructose, have been investigated in aqueous medium from density (Ï) and speed of sound (c) measurements at T = (288.15-318.15) K and experimental pressure p = 0.1 MPa. The apparent molar volume (VÏ), the partial molar volume (VÏo) and standard partial molar volumes of transfer (ÎVÏo) for both saccharides, from water to aqueous trilithium citrate (TLC) have been calculated from density data. The limiting apparent molar expansibilities have also been calculated. The apparent molar isentropic compression (KÏ,s), partial molar isentropic compression (KÏ,so) and partial molar isentropic compression of transfer (ÎKÏ,so) have been calculated from speed of sound results. The pair and triplet interaction coefficients have been calculated from partial molar volumes of transfer and partial molar isentropic compression of transfer. A detailed insight into the physicochemical interactions e.g. ion-hydrophilic, hydrophilic-hydrophilic and hydrophilic-hydrophobic interactions in the saccharide-salt system along with the structure-making/structure-breaking tendency of the saccharides, have been retrieved through the perusal of these calculated parameters.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: The Journal of Chemical Thermodynamics - Volume 106, March 2017, Pages 59-70
Journal: The Journal of Chemical Thermodynamics - Volume 106, March 2017, Pages 59-70
نویسندگان
Harsh Kumar, Sheetal Sheetal, Isha Behal,