Volumetric and acoustical behaviour of sodium saccharin in aqueous system over temperature range (20.0–45.0)°C. (15th April 2015)

• Record Type: Journal Article
• Authors: Jamal, Muhammad Asghar; Rashad, Muhammad; Khosa, Muhammad Kaleem; Bhatti, Haq Nawaz
• Is Part Of: Food chemistry. Volume 173(2015)
• Page Start: 551
• Page End: 556
• Publication Date: 2015-04-15
• Subjects: Density -- Sound velocity -- Partial molar volume -- Apparent specific volume -- Sodium saccharin; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2014.10.047
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Solution properties can be used to predict the qualitative effects of sweeteners. Debye–Hückel limiting law has been used to describe the molecular interactions. The density data was evaluated by using Masson's equation. Measurement of Ionic volumes and impact of sodium ion on volume and sweetness quality. The properties give an indication of hydration of the molecule in water. Abstract: Densities and ultrasonic velocity values for aqueous solutions of sodium saccharin (SS) has been measured as a function of concentration at 20.0–45.0 °C and atmospheric pressure using DSA-5000M. The density and ultrasonic velocity values have been further used to calculate apparent molar volume, apparent specific volume, isentropic apparent molar compressibility and compressibility hydration numbers and reported. The values for apparent molar volume obtained at given temperatures showed negative deviations from Debye–Hückel limiting law and used as a direct measure of the ion–ion and ion–solvent interactions. The apparent specific volumes of the solute were calculated and it was found that these values of the investigated solutions lie on the borderline between the values reported for sweet substances. The sweetness response of the sweeteners is then explained in terms of their solution behaviours. Furthermore, the partial molar expansibility, its second derivative, ( ∂ 2 V °/ ∂T 2 ) as Hepler's constant and thermal expansion coefficient have been estimated.