Solubilities of D-xylose and D-mannose in water-enthanol mixtures at 25.degree.C

Gabas, Nadine; Carillon, Thierry; Hiquily, N.

doi:10.1021/je00052a020

Cited by 37 publications

(27 citation statements)

References 2 publications

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“…coli O157:H7 mainly contains glucose (36.8%), N -acetyl-galactosamine (26.8%), fucose (22.6%), and mannose (9.8%). The solubility of mannose, glucose, and fucose is 745 mg/mL, 909 mg/mL, and 985 mg/mL, respectively 84 – 86 indicating a polar/hydrophilic nature of EPS. The interfacial energy mismatch between hydrophilic EPS and hydrophobic substrates can account for the disappearance of cellular boundaries for E .…”

Section: Resultsmentioning

confidence: 99%

The influence of surface chemistry on the kinetics and thermodynamics of bacterial adhesion

Yegin

Yang

et al. 2018

Sci Rep

170

119

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This work is concerned with investigating the effect of substrate hydrophobicity and zeta potential on the dynamics and kinetics of the initial stages of bacterial adhesion. For this purpose, bacterial pathogens Staphylococcus aureus and Escherichia coli O157:H7 were inoculated on the substrates coated with thin thiol layers (i.e., 1-octanethiol, 1-decanethiol, 1-octadecanethiol, 16-mercaptohexadecanoic acid, and 2-aminoethanethiol hydrochloride) with varying hydrophobicity and surface potential. The time-resolved adhesion data revealed a transformation from an exponential dependence to a square root dependence on time upon changing the substrate from hydrophobic or hydrophilic with a negative zeta potential value to hydrophilic with a negative zeta potential for both pathogens. The dewetting of extracellular polymeric substances (EPS) produced by E. coli O157:H7 was more noticeable on hydrophobic substrates, compared to that of S. aureus, which is attributed to the more amphiphilic nature of staphylococcal EPS. The interplay between the timescale of EPS dewetting and the inverse of the adhesion rate constant modulated the distribution of E. coli O157:H7 within microcolonies and the resultant microcolonial morphology on hydrophobic substrates. Observed trends in the formation of bacterial monolayers rather than multilayers and microcolonies rather than isolated and evenly spaced bacterial cells could be explained by a colloidal model considering van der Waals and electrostatic double-layer interactions only after introducing the contribution of elastic energy due to adhesion-induced deformations at intercellular and substrate-cell interfaces. The gained knowledge is significant in the context of identifying surfaces with greater risk of bacterial contamination and guiding the development of novel surfaces and coatings with superior bacterial antifouling characteristics.

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Section: Resultsmentioning

confidence: 99%

The influence of surface chemistry on the kinetics and thermodynamics of bacterial adhesion

Yegin

Yang

et al. 2018

Sci Rep

170

119

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“…As mentioned in previous papers, [1][2][3] in contrast to the case of the thermodynamic properties for aqueous sugar solutions, the data available for mixed-solvent systems were very scarce and inconsistent [4][5][6][7] in the recent past.…”

Section: Introductionmentioning

confidence: 99%

Thermodynamics of Ternary Mixtures Containing Sugars. SLE of d-Fructose in Pure and Mixed Solvents. Comparison between Modified UNIQUAC and Modified UNIFAC

Macedo¹,

Peres²

2001

Ind. Eng. Chem. Res.

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New experimental data on the solubilities of D-fructose in the mixed solvents water/ethanol, water/methanol, and ethanol/methanol at 25, 40, and 60°C are presented. These data were obtained using a standard, simple, and accurate experimental technique. Therefore, the database generated in our laboratory throughout a 4-year project now contains 205 solubility data points for systems with D-glucose, sucrose, and D-fructose in pure water, ethanol, and methanol and their mixtures. All of these data were correlated using the modified UNIQUAC, the entropic free-volume, and the original Flory-Huggins models, and the new parameters are given. The modified UNIQUAC model is the more accurate for the representation of the data. At the same time, predictions obtained with two different UNIFAC methods are compared.

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“…Accordingly, it is expected that in LLE in the system (W + X + F) only little sugar is present in the furfural-rich phase, whereas most of the sugar should remain in the aqueous phase. Data on the solubility of xylose in water is available, − but there was no data on the solubility of xylose in mixtures that contain water and furfural, as it was determined in the present work.…”

Section: Introductionmentioning

confidence: 81%

Measurement and Modeling of Phase Equilibria in Systems Containing Water, Xylose, Furfural, and Acetic Acid

2019

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Wood hydrolysates obtained in biotechnological processes are typically aqueous solutions that contain, among others, sugars, acetic acid, and furfural. Only little is known on the influence of the sugars on the phase equilibria in those mixtures. Therefore, liquid–liquid equilibria (LLE), solid–liquid equilibria (SLE), and solid–liquid–liquid equilibria (SLLE) in the system (water (W) + xylose (X) + furfural (F)) were studied in the present work at 298.15 and 333.15 K. Additionally, the LLE in the system (W + X + F + acetic acid (AA)) was studied at 298.15 K. The results show that, up to the solubility limit of xylose, adding xylose to mixtures of (W + F) hardly influences the width of the miscibility gap, and that there is practically no xylose in the furfural-rich phase. However, the miscibility gap in the ternary system (W + F + AA) is slightly widened by the addition of xylose. The experimental data on the phase equilibria from the present work were described using the nonrandom two-liquid model. The model describes the experimental data well.

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Solubilities of D-xylose and D-mannose in water-enthanol mixtures at 25.degree.C

Abstract: SolubWtles of D-xylose and D-mannose were measured In water-ethanol mixtures at 25 °C, In the concentration range of 0-100 wt % ethanol. Sugar solutions were analyzed by two methods: direct refractometry and high-pressure liquid chromatography.

Cited by 37 publications

References 2 publications

The influence of surface chemistry on the kinetics and thermodynamics of bacterial adhesion

The influence of surface chemistry on the kinetics and thermodynamics of bacterial adhesion

Thermodynamics of Ternary Mixtures Containing Sugars. SLE of d-Fructose in Pure and Mixed Solvents. Comparison between Modified UNIQUAC and Modified UNIFAC

Measurement and Modeling of Phase Equilibria in Systems Containing Water, Xylose, Furfural, and Acetic Acid

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