Thermo-acoustic properties of maltose in aqueous amino acids system

Jamal, Muhammad Asghar; Naseem, Bushra; Naz, Sadaf; Arif, Iqra; Saeed, Muhammad; Atiq, Sana

doi:10.1016/j.molliq.2020.112932

Cited by 12 publications

(8 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…All S V values reported in Table are positive, which show weak solute–solvent interactions in aqueous l -arginine solutions. The apparent molar volume Ø V and partial molar volume Ø V 0 values indicate a linear relationship with rising temperature and concentration of l -arginine (amino acid) that illustrates strong solute–solvent interactions due to hydration of solvent molecules around the solute molecules in the solution mixture . All these interactions are caused because of hydrogen bonding among hydroxyl groups of galactitol, water molecules, and anionic parts of l -arginine and amino group.…”

Section: Resultsmentioning

confidence: 98%

“…The apparent molar volume Ø V is significant to determine the molecular interactions of the galactitol in water and aqueous l -arginine solutions at different temperatures. , …”

Section: Resultsmentioning

confidence: 99%

“…The apparent molar isentropic compressibility Ø k provides understanding of intermolecular collaborations in solutions and is calculated by the following equation: , Ø italick = 1000 ( ρ 0 β s − ρ β s 0 ) m ρ ρ 0 + β normals M ρ where β s stands for compressibility of solutions and β s 0 for water, respectively and β s is determined by the following equation: β normals = 1 u 2 ρ …”

Section: Resultsmentioning

confidence: 99%

“…Figures – represent the negative decreasing trend due to compatibility of the structure . The investigated solutions have a negative decreasing trend with concentration and temperature for aqueous sugar alcohol and aqueous l -arginine systems because of the development of the complex arrangement in solutions. , From measured data of Ø k , the apparent molar compressibility at infinite dilution is known as partial molar compressibility Ø k 0 and is calculated as Ø italick 0 = Ø italick + S italick m where Ø k 0 stands for partial molar compressibility, S k stands for the experimental slope, and m is molality of solution. Calculated data of Ø k 0 are stated in Table .…”

Section: Resultsmentioning

confidence: 99%

See 3 more Smart Citations

Investigations to Explore Molecular Interactions and Sweetness Response of Polyhydroxy Compounds with Amino Acids in Aqueous Systems

et al. 2022

View full text Add to dashboard Cite

In conjunction with the development of people's living standards, the modern world demands good-quality food such as sweets, candies, chocolates, diet drinks, beverages, and so on, but because of obesity and other health issues people concentrate more on sugar-free or low-calorie products. Polyols are such a kind of food with desirable qualities, and they play a role in controlling the blood glucose level in diabetic patients. The density (ρ) and sound speed (u) of sugar alcohol in water and in (0.02, 0.04, and 0.06) mol kg −1 L-arginine solutions at different temperatures (293.15−318.15 K) and atmospheric pressure were measured by using Anton Paar DSA5000M. Experimental density and sound velocity data were further used to compute volumetric and acoustic parameters such as apparent molar volume (Ø V ), partial molar volume (Ø V 0 ), compressibility (Ø k 0), expansibility (Ø E 0 ), and so on. The positive trends of apparent molar volume (Ø V ), and partial molar volume Ø V 0 ), values indicate strong hydrophilic interactions in ternary solutions. These interactions give a complete picture about solvation behavior, the effect of temperature, and hydrogen bonding present among (galactitol + L-arginine) mixtures. The apparent specific volume values were calculated, and it was found that these values of the investigated mixtures lie on the borderline with the reported values of sweeteners. This study may offer a new vision in elucidation of mechanistic modifications between sugar alcohol, amino acid, and their mode of interactions.

show abstract

Section: Resultsmentioning

confidence: 98%

“…The apparent molar volume Ø V is significant to determine the molecular interactions of the galactitol in water and aqueous l -arginine solutions at different temperatures. , …”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Investigations to Explore Molecular Interactions and Sweetness Response of Polyhydroxy Compounds with Amino Acids in Aqueous Systems

et al. 2022

View full text Add to dashboard Cite

show abstract

“…D-maltose ( 1 ) is a disaccharide, a drug accessory, a multi-enzyme-modified bioanode, a nanopore tweezer, and a flexible artificial synapsis commonly used for the table. They should have an excellent common sense of the required characteristics, edibility, drug dispersibility/absorptivity, and help to reasonably explain oxidation, conformational dynamics/intelligent design/substrate recognition, mechanical endurability, and even thermo-acoustic property . Indeed, d -maltose has many valuable derivatives, including alkyl α- d -maltoside, alkyl β- d -maltoside ( 5 ), alkylmono(oxyethyl) β- d -maltoside ( 6 ), surface-functionalized thermoresponsive PNVCL [poly( N -vinyl caprolactam)] nanogel with hydrophilic maltose ligand, and hybrid double-chain maltose-based detergents .…”

Section: Introductionmentioning

confidence: 99%

Surface Properties of Alkyldi(oxyethylene) β-D-Maltoside

Fan

Chen

et al. 2022

J. Agric. Food Chem.

View full text Add to dashboard Cite

A series of nonionic disaccharide-based surfactants alkyldi(oxyethylene) β-d-maltosides (4a–4h, n = 6–16) were synthesized, and their physicochemical properties were further investigated. Six β-D-maltosides (4c–4h, n = 8–16) exhibited a fan-shaped texture feature, whereas hexyldi(oxyethylene) β-D-maltoside (4a) had the strongest hygroscopicity. Owing to the incorporation of the hydrophilic dioxyethyl spacer (−(OCH2CH2)2−), the related water solubility improved significantly. Tetradecyldi(oxyethylene) β-D-maltoside (4g) had good water solubility, whereas hexadecyldi(oxyethylene) β-D-maltoside (4h) had weak water solubility. Meanwhile, the surface tension of β-D-maltosides (4a–4g, n = 6–14) had a decreasing tendency with increasing the alkyl chain length, whereas 4g had the best surface activity. Furthermore, decyldi(oxyethylene) β-D-maltoside (4e) had the best foaming ability and foam stability. Dodecyldi(oxyethylene) β-D-maltoside (4f) had the best emulsifying property in the rapeseed oil/water system. In contrast, both ammonium dodecyl sulfate (NH4DS)/4f and cetyltrimethylammonium chloride (CTAC)/4f binary surfactant systems showed a synergistic effect in surface activity because the C CMC/CMCid mix was <1. NaCl impacted the surface activity of the aqueous 4f solution through salt–surfactant synergistic effects. The results showed that such surfactants should have potential applications in the related field in the future.

show abstract

Role of Acoustic and Volumetric Properties in View to Estimate the Intermolecular Interactions in the Solutions of Electrolytes and l‐Isoleucine

Pathan,

Manik,

Mishra

et al. 2024

Macromolecular Symposia

View full text Add to dashboard Cite

Abstractl‐Isoleucine is subjected to density and sound velocity measurements in aqueous solutions of potassium (KCl) and sodium chlorides (NaCl) as well as water, from 288.15 to 298.15 K. Through the use of these experimental data, a variety of volumetric and acoustical parameters are calculated, including values for molar volume (Vm), available volume (Va), adiabatic compressibility (β), nonlinear parameters (B/A), Wada constant (W), Rao's constant (R), and van der Wall's constant (a). The findings shed light on many electrostatic and hydrophobic interactions within the binary system involving electrolytes, water, and amino acids. The interactions between the electrolytes and l‐isoleucine are thoroughly examined under varying electrolyte concentrations and temperatures, revealing many interactions. Positive transfer quantities demonstrate the ion‐hydrophilic and solute–solvent interaction in the aqueous medium, particularly between l‐isoleucine and NaCl and KCl. The influence of electrolyte type and temperature on these interactions is discernible. The culmination of the study's outcomes is elaborated through analyzing solute–solvent and solute–solute interactions. In particular, the interaction hierarchy is identified as l‐isoleucine + water + KCl > l‐isoleucine + water + NaCl > l‐isoleucine + swater.

show abstract

Thermo-acoustic properties of maltose in aqueous amino acids system

Cited by 12 publications

References 26 publications

Investigations to Explore Molecular Interactions and Sweetness Response of Polyhydroxy Compounds with Amino Acids in Aqueous Systems

Investigations to Explore Molecular Interactions and Sweetness Response of Polyhydroxy Compounds with Amino Acids in Aqueous Systems

Surface Properties of Alkyldi(oxyethylene) β-D-Maltoside

Role of Acoustic and Volumetric Properties in View to Estimate the Intermolecular Interactions in the Solutions of Electrolytes and l‐Isoleucine

Contact Info

Product

Resources

About