Effect of glucose/lactose on the solution thermodynamics of thiamine hydrochloride in aqueous solutions at different temperatures

- Volumetric, acoustic and viscometric studies of thiamine-HCl in glucose/lactose
- Apparent molar volume and transfer volume were calculated and analyzed.
- Ionic-hydrophilic and hydrophilic-hydrophilic interactions are present.
- Hepler's constant and large values of Δμ02# predicts thiamine-HCl as structure maker.
- Pair and triplet interaction coefficients suggest pair wise interactions in mixtures.

Apparent molar volume, Vϕ, apparent molar isentropic compression, K ϕ,s and viscosity B-coefficients have been evaluated for one of the vitamins, thiamine hydrochloride (thiamine-HCl), in aqueous solutions of two carbohydrates, glucose and lactose, at temperatures (293.15-313.15) K from density, speed of sound and viscosity data. Accordingly, limiting apparent molar volume, V 0ϕ, was obtained from Redlich-Meyer equation whereas limiting apparent molar isentropic compression, K 0ϕ,s, was calculated on the basis of Debye-Huckel theory. The transfer parameters (ΔtrV 0ϕ, ΔtrK 0ϕ,s and ΔtrB) at infinite dilution, limiting apparent molar expansivity, E 0ϕ, Hepler's constant, (∂2V 0ϕ/∂ T2)P, thermal expansion coefficient, α, pair and triplet interaction coefficients and solvation number, Sn, have also been estimated. The viscosity B-coefficients and activation parameters have been obtained from Jones-Dole equation and transition state theory. The results have been discussed in terms of competing patterns of interactions prevailing in the solute and solvent.

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