کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7590861 1492101 2016 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Analysis of hydration parameter for sugars determined from viscosity and its relationship with solution parameters
ترجمه فارسی عنوان
تجزیه و تحلیل پارامتر هیدراتاسیون برای قندهای تعیین شده از ویسکوزیته و ارتباط آن با پارامترهای محلول
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The hydration parameter h was obtained from the viscosity B-coefficients and the partial molar volume of solute, V2, for various sugars and urea in aqueous solutions. The parameter h showed a good correlation with the parameter α, determined from the activity coefficient of water, representing the solute-solvent interaction. The parameter h also showed a good correlation with the number of equatorial-OH groups (e-OH) for sugars, suggesting that the sugar molecules with the higher e-OH fit more to the water-structure. From the temperature dependence of the parameter h (dh/dT), the negative dh/dT for sugars suggested their water-structure making activity while the positive dh/dT for urea corresponded to its structure breaking effect. From the Arrhenius plot, the activation energy for h, Ea, was determined to be as low as 10 kJ/mol for disaccharides suggesting the stable hydration structure. The Ea increased with a decrease in molecular weight for sugars.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 190, 1 January 2016, Pages 594-598
نویسندگان
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