Densities and Speeds of Sound of d(+)-Glucose, d(−)-Fructose, d(+)-Xylose and d(−)-Ribose in Aqueous Tripotassium Citrate Solutions at Different Temperatures

Abstract

Apparent molar volumes (V ϕ ) and apparent molar isentropic compressions (K ϕ,S ) for some monosaccharides {D(+)-glucose, D(−)-fructose, D(+)-xylose and D(−)-ribose} in (0.0, 0.2, 0.4, 0.6) mol·kg −1 aqueous solutions of tripotassium citrate (TPC) have been determined from density and speeds of sound measurements along four isotherms at temperatures between (288.15 and 318.15) K at experimental pressure p = 0.1 MPa using an automated vibrating tube densimeter (Anton Paar DSA 5000 M). The experimental values are used to determine partial molar volume (V ϕ 0 ), partial molar isentropic compression (K ϕ,S 0 ) at infinite dilution and their corresponding partial molar volumes of transfer (ΔV ϕ 0 ), and partial molar isentropic compression of transfer (ΔK ϕ,S 0 ). The expansibility parameter (∂V ϕ 0 /∂T) P and its derivative (∂ 2 V ϕ 0 /∂T 2 ) P along with pair (V AB , K AB ) and triplet (V ABB , K ABB ) interaction coefficient for density and speed of sound data have been determined. The interpretation of the data has been made in terms of solute−solvent interactions.

Effect of Citrate Salts on the Volumetric and Ultrasonic Properties of Sucrose in Aqueous Solutions at Temperatures T = (288.15–318.15) K

“…The hydration behavior of saccharides particularly sucrose in terms of its volumetric properties and ultrasonic properties has remained the matter of interest and packing within the structure of water had been widely enquired upon in aqueous , and mixed aqueous solutions. ,− With regard to our study about the thermodynamic properties of sucrose in aqueous TSC/TPC solutions, no data in literature is available, so herein we report the studies of (solute + solute) and (solute + solvent) interactions prevailing among sucrose, water, and TSC/TPC by taking the two most important parameters, i.e. apparent molar volume V ϕ and apparent molar isentropic compression K ϕ,s .…”

“… a m A is the molality of sucrose in aqueous citrate salts solutions. Standard uncertainties u are u ( m ) = 2 × 10 –5 mol·kg –1 , u ( T ) = 0.03 K, u (ρ) = 1 kg·m –3 , u ( u ) = 1.5 m·s –1 , and u ( p ) = 0.01 MPa b Values were taken from ref . c Values were taken from ref . …”

“…The apparent molar volumes V ϕ and apparent molar isentropic compressibilities K ϕ,s of aqueous sucrose solutions and aqueous ternary solutions containing citrate salts and sucrose solution at different temperatures were calculated from the experimentally measured density ρ and speed of sound u by using the following equations: where M is the molar mass of the solute (kg·mol –1 ), m A is the molality (mol·kg –1 ) of sucrose, and ρ and ρ 0 are the densities (kg·m –3 ) of the solution and solvent (water or water + TSC/TPC), respectively. ρ 0 for aqueous TSC and aqueous TPC at different temperatures are taken from literature. , κ s and κ s,o are the isentropic compressibility coefficient of solution and solvent, respectively. The isentropic compressibility coefficients are mathematically calculated from speeds of sound and densities by using Newton–Laplace’s equation: …”

“…This result shows that on heating, some water molecules may be released from the hydration layers. This would increase the solution volume a little more rapidly than that of the solvent and so E ϕ o would be positive …”

Interactional Behavior and Hydration Characteristics of Polyhydroxysolutes (d(+)-Xylose and d(−)-Ribose) in Aqueous Solutions of Dipotassium Oxalate at Different Temperatures

“…The speeds of sound and density data of ternary solutions are quite informative in elucidating the characteristics of these solutions, and much work has been done to determine partial molal volumes and partial molal isentropic compressibilities of aqueous mixtures of inorganic salts, − organic salts, − and ionic liquids − with saccharides having biological and industrial importance. The study of solute–solvent interactions between saccharides and electrolytes is very useful for the food industry and pharmaceutical and drug applications where determination of thermodynamic properties and hydration behavior can give big boost to their growth.…”