Heat-capacity measurements of aqueous solutions of mono-, di-, and tri-saccharides using an isoperibol twin calorimeter

Kawaizumi, Fumio; Nishio, N.; Nomura, Hiroyasu; Miyahara, Yutaka

doi:10.1016/s0021-9614(81)80013-4

Cited by 48 publications

(18 citation statements)

References 16 publications

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“…These are mean values relative to both SCa2+ and SCl-pairs, as shown by relation [4]. In our previous work (lo), we have assumed that the difference observed between the interactions with each of the two isomeric pentoses was essentially due to some specific interaction between Ca2+ ion and the axial-equatorial-axial sequence of hydroxyls of ribose.…”

Section: Discussionmentioning

confidence: 81%

Interactions between cations and sugars. II. Enthalpies, heat capacities, and volumes of aqueous solutions of Ca²⁺–D-ribose and Ca²⁺–D-arabinose at 25 °C

Morel¹,

Lhermet²,

Morel‐Desrosiers³

1986

Can. J. Chem.

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. 64, 996 (1986).The thermodynamic parameters characterizing the interaction between Ca2+ and the suitably positioned sequences of hydroxyls of some sugar isomers have been determined. This was done by comparing the properties of D-ribose which bears such sequences of hydroxyls with the properties of D-arabinose chosen as an inactive reference. The enthalpies of solution and of dilution, the apparent molal heat capacities, and the apparent molal volumes of the two pentoses have been first measured in water at 25°C. The measurement of these properties for the transfer of the sugars from water to CaC12 solutions (and, conversely, for the transfer of CaC12 from water to the sugar solutions) directly gives access to the Ca2+-hydroxyls pair interaction parameters. The thermodynamic pro erties of this reaction of association may then be estimated: AH0 = -24 kJ mol-I ; AS0 = -83 J K-' mol-' ; P.The analysis of these data shows that the weak association constant results from a large compensation between the favourable enthalpy and the unfavourable entropy of reaction. JEAN-PIERRE MOREL, CLAUDE LHERMET

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Section: Discussionmentioning

confidence: 81%

Interactions between cations and sugars. II. Enthalpies, heat capacities, and volumes of aqueous solutions of Ca²⁺–D-ribose and Ca²⁺–D-arabinose at 25 °C

Morel¹,

Lhermet²,

Morel‐Desrosiers³

1986

Can. J. Chem.

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“…Numerous authors have generated methods for calculating the heat capacity of compounds. Because the literature reports few values for comparative products, several calculation methods (40,41) were used as a comparison basis for maltose esters and other sugars (42)(43)(44). It should be noted that in these calculations no consideration is given to group interactions.…”

Section: Resultsmentioning

confidence: 99%

Synthesis and characterization of maltose fatty acid monoesters as biosurfactants

Allen

Tao

2002

J Surfact & Detergents

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Maltose long-chain fatty acid esters (MFAE), esterified at the 6 and 6′ position, were synthesized with stearic, palmitic, myristic, and oleic groups. Synthesis yields were 15-20% based on initial maltose present, and structural confirmation was obtained using plasma desorption mass spectrometry and nuclear magnetic resonance spectroscopy. These surfactants have surface tensions in the range of 34-36 dyn/cm at their critical micelle concentrations (CMC) of approximately 10 −5 -10 −6 mol/L. The increased chain lengths have a marked effect, reducing CMC values for MFAE by approximately three orders of magnitude over similar carbohydrate-based dodecyl chain sources. Within chain lengths between 14 and 18 carbons, the rate of change in CMC is significant and decreases with increasing chain length for MFAE. The melting points of MFAE are approximately 40°C, and the heat capacities range from 1.6 to 1.9 J/g·K. These numbers are comparable to those of sucrose esters, indicating their applicability in similar uses. However, because MFAE, unlike sucrose, possess an anomeric carbohydrate carbon position, these surfactants maintain their reducing nature and are susceptible to further derivatization. They are also synthesized from renewable, economical carbohydrates and lipids and may provide an excellent alternative to petrochemical-derived products.Paper no. S1273 in JSD 5, 245-255 (July 2002).KEY WORDS: Biosurfactants, carbohydrate esters, nonionic surfactants, sugar esters.Carbohydrate polysaccharides, produced naturally in plants, account for approximately 75% of the dry weight of the biological world and nearly 80% of the human caloric diet (1). Currently, corn, potatoes, tapioca, and wheat plants are all processed to provide common sources of starch. Carbohydrates are of interest because of the number of reactive hydroxyl groups they contain. Condensation of one of the reactive groups of a saccharide with a fatty acid produces a surface-active agent. Carbohydrate-based surfactants have been used primarily in the cosmetic, detergent, food, and pharmaceutical industries (2) because they are physiologically, dermatologically, and biologically acceptable (3). Because they are odorless, tasteless, nonionic, and biodegradable, they compare well in overall performance (i.e., emulsification, detergency, foam power, wettability, and other related properties) with other surface-active compounds (4). To date, several major types of carbohydratebased surfactants are commonly used worldwide, including sorbitan esters, sucrose esters, alkyl glycosides, and glucoseamide derivatives (5-8).There are three significant limitations with a majority of the existing petroleum-based surfactants. First, they are monofunctional, (i.e., can contribute only one desired property to a formulation). Therefore, several surfactants must be combined to achieve all desired properties.Second, many surfactants are incompatible and cannot function effectively with other surfactants. Cationic and anionic surfactants neutralize each other if they are combin...

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“…They were dehydrated by procedures described previously. 18 Dextran is hygroscopic so that before use, the samples were dehydrated in a vacuum electric oven at 90-95°C for several days.…”

Section: Samplesmentioning

confidence: 99%

Preferential Solvation of Dextran in Water–Ethanol Mixtures

Nomura

Onoda

Miyahara

1982

Polym J

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ABSTRACT:The amount of water bound on dextran in water--ethanol mixtures was determined by measuring the adiabatic compressibility of dextran samples of molecular weight above 10 4 • Similar measurements were also carried out on glucose, maltose, and raffinose, and the results were compared with those of dextran. The partial specific compressibility (Kg) of these saccharides increases with increasing ethanol concentration in solvent and takes a constant value above about 20 wt% of ethanol. The interpretation for this is that the water molecules bound to solute are removed by ethanol; thus, dextran is hydrated preferentially in water--ethanol mixtures. The viscosity of dextran solutions was measured as a function of ethanol concentration and the molecular weight of the dextran samples. From the values of Kg at concentrations of ethanol above about 20wt%, the compressibility of dextran in solution was estimated to be about 4.0x [10][11] Pa -I. This value was compared with the elastic moduli of glucose, maltose, and dextran, estimated from their bond-stretching and -bending force constant.

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Heat-capacity measurements of aqueous solutions of mono-, di-, and tri-saccharides using an isoperibol twin calorimeter

Cited by 48 publications

References 16 publications

Interactions between cations and sugars. II. Enthalpies, heat capacities, and volumes of aqueous solutions of Ca²⁺–D-ribose and Ca²⁺–D-arabinose at 25 °C

Interactions between cations and sugars. II. Enthalpies, heat capacities, and volumes of aqueous solutions of Ca²⁺–D-ribose and Ca²⁺–D-arabinose at 25 °C

Synthesis and characterization of maltose fatty acid monoesters as biosurfactants

Preferential Solvation of Dextran in Water–Ethanol Mixtures

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Heat-capacity measurements of aqueous solutions of mono-, di-, and tri-saccharides using an isoperibol twin calorimeter

Cited by 48 publications

References 16 publications

Interactions between cations and sugars. II. Enthalpies, heat capacities, and volumes of aqueous solutions of Ca2+–D-ribose and Ca2+–D-arabinose at 25 °C

Interactions between cations and sugars. II. Enthalpies, heat capacities, and volumes of aqueous solutions of Ca2+–D-ribose and Ca2+–D-arabinose at 25 °C

Synthesis and characterization of maltose fatty acid monoesters as biosurfactants

Preferential Solvation of Dextran in Water–Ethanol Mixtures

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Product

Resources

About

Interactions between cations and sugars. II. Enthalpies, heat capacities, and volumes of aqueous solutions of Ca²⁺–D-ribose and Ca²⁺–D-arabinose at 25 °C

Interactions between cations and sugars. II. Enthalpies, heat capacities, and volumes of aqueous solutions of Ca²⁺–D-ribose and Ca²⁺–D-arabinose at 25 °C