Investigations on the temperature dependent volumetric and ultrasonic properties of structural isomers D(+)-glucose and D(−)-fructose in aqueous dipotassium oxalate solutions. (November 2019)

• Record Type: Journal Article
• Authors: Kumar, Harsh; Kumar, Sumit; Behal, Isha
• Is Part Of: Journal of chemical thermodynamics. Volume 138(2019)
• Page Start: 229
• Page End: 239
• Publication Date: 2019-11
• Subjects: Saccharide -- Dipotassium oxalate -- Density -- Speed of sound -- Partial molar property; Thermodynamics -- Periodicals; Thermochemistry -- Periodicals; Thermodynamique -- Périodiques; Thermochimie -- Périodiques; Thermochemistry; Thermodynamics; Periodicals; 541.369
• DOI: 10.1016/j.jct.2019.06.023
• Languages: English
• ISSNs: 0021-9614

Abstract

Highlights: Densities and speeds of sound of saccharides in aqueous KOX solutions. Positive apparent molar volumes predict dominance of solute-solvent interactions. Positive transfer volumes indicate ion-ion interactions in the mixtures. Pair and triplet interaction coefficients predict pair wise interactions in mixtures. Abstract: The values of density, ρ and speed of sound, u for the saccharides that are structural isomers i.e. D(+)-glucose and D(−)-fructose in (0.2, 0.4, 0.6, and 0.8) mol·kg −1 aqueous solutions of dipotassium oxalate (K2 C2 O4 ) at T = (288.15, 298.15, 308.15 and 318.15)K have been measured in the present work. Various volumetric parameters such as apparent molar volume ( Vϕ ), partial molar volume at infinite dilution ( V ϕ o ), transfer volume ( Δ V ϕ o ), have been derived from density records. Experimental values of the speed of sound were used to calculate ultrasonic parameters such as apparent molar isentropic compressibility ( K ϕ, s ), partial molar isentropic compressibility at infinite dilution ( K ϕ, s o ), and partial molar isentropic compressibility of transfer ( Δ K ϕ, s o ). The pair ( VAB, KAB ) and triplet interaction ( VABB, KABB ) coefficients have been calculated from transfer parameters by using McMillan-Mayer theory. The structure-making/structure-breaking affinity of the saccharides along with a detailed insight into the physicochemical interactions e.g . ion-hydrophilic, hydrophilic–hydrophilic and hydrophilic-hydrophobic interactions in the saccharide-salt system, have been retrieved through the scrutiny of these calculated parameters.