Effect of sodium acetate on the rheological behaviour of some mono-, di-, and tri-saccharides in aqueous solutions over the temperature range (288.15 to 318.15)K

Banipal, Parampaul K.; Singh, Vickramjeet; Hundal, Amanpreet Kaur; Banipal, Tarlok S.

doi:10.1016/j.jct.2010.09.012

Cited by 14 publications

(9 citation statements)

References 29 publications

(38 reference statements)

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“…These tendencies are consistent with results reported by Banipal and al. Indeed, these authors have shown that the saccharide transfer values were higher in the presence of Na 2 SO 4 than in the presence of NaOOCH 3 [35]. This observation correlates with the explanation proposed in this study, since Gibbs free energy of hydration of CH 3 COO À is lower than that of SO 4 2À (Table 5).…”

Section: Saccharide/anion Interactionssupporting

confidence: 90%

“…In the case of halide solutions, it was suggested that the impact of the anion on the saccharide volumetric properties may be attributed to its ability to "structure" or to "break" the water [34]. Different behavior of saccharides in the presence of Na 2 SO 4 and NaOOCH 3 have also been reported by Banipal and al [35]. It was shown that the saccharides are more dehydrated in the presence of 1:2 electrolytes than in the presence of 1:1 electrolytes.…”

Section: Introductionmentioning

confidence: 90%

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Role of the triple solute/ion/water interactions on the saccharide hydration: A volumetric approach

Teychené

Balmann

Galier

2017

Carbohydrate Research

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The aim of this study is to further the understanding of the mechanisms that govern the hydration behavior of neutral solutes, with respect to the ions' properties that are present in a solution. For that, a systematic volumetric study of saccharides (xylose, glucose and sucrose), in the presence of various electrolytes (LiCl, NaCl, KCl, NaSO, KSO, CaCl, MgCl, MgSO) has been carried out with density measurements at 298.15 K. From this data, the standard transfer molar volume of the saccharide ΔV, which characterizes the hydration state of the solute, has been determined. Positive and increasing values of ΔV with increasing electrolyte concentrations were obtained. This indicated the dehydration of the saccharide in the presence of the electrolyte, due to the predominance of saccharide/cation interactions. Concerning the influence of the cation, it was shown that saccharides are more dehydrated in the presence of divalent cations than in the presence of monovalent ones. This is because the interactions are stronger between saccharides and divalent cations, in comparison to those with monovalent cations. For a specific cation valence and molality, regardless of the anion, saccharide dehydration increases according to the following sequences: Li< Na< K and Mg< Ca. These saccharide dehydration sequences have been explained by the Gibbs free energy of hydration of the cations, reflecting the cation/water interactions. For a specific cation valence, it was concluded that decreasing cation/water interactions induce the increase of saccharide dehydration. Concerning the influence of the anion, it was also observed that saccharides are more dehydrated in the presence of divalent anions than in the presence of monovalent ones. It was stated that saccharide/cation interactions are modulated by the nature of the anion. The anion impact was again attributed to its capacity to interact with water molecules. It was pointed out that anions with increasing values of Gibbs free energy of hydration cause an increase in saccharide/cation interactions or a decrease in saccharide/anion interactions. Therefore, saccharide dehydration increases.

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Section: Saccharide/anion Interactionssupporting

confidence: 90%

Section: Introductionmentioning

confidence: 90%

Role of the triple solute/ion/water interactions on the saccharide hydration: A volumetric approach

Teychené

Balmann

Galier

2017

Carbohydrate Research

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“…The data are quite useful in various industrial and physicochemical processes like pump sizing, extraction, filtration, extrusion, purification, and in the analyses of flow conditions in food processes, that is, pasteurization, evaporation, drying, and aseptic processing. The temperature dependent viscosity data are also useful in determining the molecular information, such as the pair interaction potential function. − The saccharide–metal ion interactions have great importance in biological systems. Na + and K + ions are responsible for the striking difference in the composition of extra- and intracellular fluids in animals and sap fluids in plants.…”

Section: Introductionmentioning

confidence: 99%

“…To the best of our knowledge, the viscometric study of saccharides and their derivatives in aqueous solutions of phosphate salts is missing in the literature. However, the literature of viscometric study in the binary systems that is, (saccharides + water) ,,,,,,− and (phosphate salts + water) , is available and discussed in the present study. So, we hereby report the viscosities of some mono-, di-, and trisaccharides and the methyl- and deoxy-derivatives of some monosaccharides in aqueous solutions of potassium phosphate, sodium phosphate, and ammonium phosphate monobasic salts, and potassium phosphate tribasic salt over the temperature range (288.15, 298.15, 308.15, and 318.15) K and atmospheric pressure, P = 0.1 MPa.…”

Section: Introductionmentioning

confidence: 99%

Viscosities of Some Saccharides in Aqueous Solutions of Phosphate-Based Inorganic Salts

2016

Self Cite

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The viscosities η of some monosaccharides, their methyl- and deoxy- derivatives, disaccharides, and trisaccharides have been measured in (0.25, 0.5, 1.0, and 1.25) mol·kg–1 aqueous solutions of potassium phosphate (KH2PO4) and (0.5, 1.0, 1.5, and 2.0) mol·kg–1 aqueous solutions of sodium phosphate (NaH2PO4) and ammonium phosphate (NH4H2PO4) monobasic salts, and potassium phosphate (K3PO4) tribasic salt over the temperature range (288.15 to 318.15) K and at atmospheric pressure, P = 0.1 MPa. The viscosity data have been utilized to calculate the Jones–Dole viscosity B-coefficients and their corresponding coefficients of transfer, Δt B. The Δt B values were found to be positive and their magnitudes vary depending on the nature of solutes and cosolutes. The dB/dT coefficients and pair ηAB and triplet ηABB interaction coefficients have also been calculated and discussed in terms of solute–solvent/cosolute interactions. The results have been compared in phosphate-based salts on the basis of the nature of the cation and anion.

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“…Physical or chemical interaction of drugs may be occurring during drug transport, mixing ingredient formulation, and storage. 1 This interaction,drugmacromolecular aggregation in binary or ternary solutions 2,3 and medicinal chemistry 4,5 can be understood through thermodynamics and physicochemical studies.…”

Section: Introductionmentioning

confidence: 99%

Study of Molecular Interaction for Antibiotic Drug with Sugar Solutions at Different Temperature

Merza¹,

Abood²,

Abbas³

2020

ijddt

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The interactions of drug amoxicillin with maltose or galactose solutions with a variation of temperature have been discussed by taking in the volumetric and viscometric procedures. Physical properties [densities (ρ) and viscosities (η)] of amoxicillin (AMOX) aqueous solutions and aqueous solutions of two type saccharides (maltose and galactose 0.05m) have been measured at T = (298.15, 303.15 and 308.15) K under atmospheric pressure. The apparent molar volume (ϕv cm3mole-1) has been evaluated from density data and fitted to a Redlich-Mayer equation. The empirical parameters of the Mayer-Redlich equation and apparent molar volume at infinite dilution Ø°v were explicated in terms of interactions from type solute-solvent and solute–solute interactions. Transfer molar volume ΔtraØ°v for AMOX from water to aqueous maltose and galactose solutions were calculated to comprehend different interactions in the ternary solutions. Limiting apparent molar expansibility (Ø°E) and Hepler’s coefficient was also calculated to indicate the structure making ability of AMOX in the ternary solutions. Jones–Dole coefficient B and A have been calculated from viscosity data by employing the Jones–Dole equation. The free energy of activation of viscous flow per mole of the solute (Δμ°2*) and solvent (Δμ°1*) have been explained on the basis of the Eyring and Feakins equation.

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Effect of sodium acetate on the rheological behaviour of some mono-, di-, and tri-saccharides in aqueous solutions over the temperature range (288.15 to 318.15)K

Cited by 14 publications

References 29 publications

Role of the triple solute/ion/water interactions on the saccharide hydration: A volumetric approach

Role of the triple solute/ion/water interactions on the saccharide hydration: A volumetric approach

Viscosities of Some Saccharides in Aqueous Solutions of Phosphate-Based Inorganic Salts

Study of Molecular Interaction for Antibiotic Drug with Sugar Solutions at Different Temperature

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