Volumetric and acoustic properties of d-mannitol in aqueous sodium or magnesium chloride solutions over temperature range of 293.15–313.15K

Warmińska, Dorota

doi:10.1016/j.carres.2011.12.004

Cited by 15 publications

(6 citation statements)

References 21 publications

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“…There has been renewed interest in characterizing and under standing the interactions between saccharide and electrolytes over the past 20 years (Seuvre and Mathlouthi, 2010;Zhuo et al, 2000;Warmińska, 2012) (1)…”

Section: Introductionmentioning

confidence: 99%

Interactions in saccharide/cation/water systems: Insights from density functional theory

et al. 2020

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Interactions between saccharides and ions in aqueous solutions are of great importance in many fi elds (chem istry, physico-chernistry, biology, food industries). Thus, this work proposes to develop a methodology dealing with the characterization and the understanding of interactions between saccharides and cations in presence of water molecules, by a quantum mechanics approach. In the fi rst part, the saccharide hydration properties (xylose, glucose, sucrose) in pure water are deterrnined. Results show that the saccharide coordination numbers, as well as the saccharides hydration enthalpy, increase with the saccharide hydrophilic group number. In the second par t, the influence of cations on saccharides hydration properties, and inversely, is evaluated. In sac charide/cation/water systems, the decrease in hydration enthalpy of cations and saccharides shows that both species are dehydrated and that saccharide dehydration depends on the nature of the cation. The dehydration sequenoe of saccharides was explained from the study of saccharide/cation interactions.

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Section: Introductionmentioning

confidence: 99%

Interactions in saccharide/cation/water systems: Insights from density functional theory

et al. 2020

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“…Sorbitol is widely used as a stabilizing agent in the food industry as well as in pharmaceutical formulations since it is harmless upon ingestion. Myo-inositol is a cyclic polyol and it is an essential nutrient for most living cells including protozoa [9][10][11][12][13][14][15][16]. Disaccharides are well known for their ability to preserve life in cells, organisms, and biomolecules against environmental stresses.…”

Section: Introductionmentioning

confidence: 99%

Modulation in physico-chemical characteristics of some polyhydroxy solutes in presence of l-glycine: Volumetric and NMR spectroscopic approach

Banipal

Kaur

Banipal

2015

Fluid Phase Equilibria

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“…In order to contribute to the understanding of the molecular level mechanisms governing the ions’ specific effects on biocompounds, this paper deals with the characterization and the understanding of interactions between saccharides and electrolytes. Indeed, studies of the interactions between saccharides and electrolytes have been attracting renewed interest over the last 20 years. − …”

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confidence: 99%

Why Are Saccharides Dehydrated in the Presence of Electrolytes? Insights from Molecular Modeling and Thermodynamic Measurements

et al. 2018

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The mechanisms governing the interactions of neutral polar solutes with ions in aqueous solutions are still poorly understood, despite the importance of this phenomenon in many fields (chemistry, physicochemistry, biology, food industries). In order to go further through the understanding of the molecular mechanisms governing the ions’ specific effects, this paper presents a generic method dealing with the characterization and understanding of interactions between saccharides and ions in aqueous systems. For that, an original approach combining a computational technique and experimental measurements (thermodynamic properties) is proposed to explain and rationalize the relationship between the solute hydration and the physical chemistry of the ions in solution (cation/anion, charge, size, and hydration). These relationships make it possible to evaluate the hydration state of a saccharide, a polar neutral molecule, according to the ionic composition, from the knowledge of the ions’ hydration properties. This work proposes new insight into molecular mechanisms governing the polar neutral solute/ion interactions and a new understanding of the hydration phenomenon in electrolytic solutions.

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Volumetric and acoustic properties of d-mannitol in aqueous sodium or magnesium chloride solutions over temperature range of 293.15–313.15K

Cited by 15 publications

References 21 publications

Interactions in saccharide/cation/water systems: Insights from density functional theory

Interactions in saccharide/cation/water systems: Insights from density functional theory

Modulation in physico-chemical characteristics of some polyhydroxy solutes in presence of l-glycine: Volumetric and NMR spectroscopic approach

Why Are Saccharides Dehydrated in the Presence of Electrolytes? Insights from Molecular Modeling and Thermodynamic Measurements

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