Understanding the interactions of polyhydroxy solutes with ammonium salts in aqueous solutions via calorimetric and spectroscopic studies at different temperatures

Arti, Sonika; Banipal, Tarlok S.; Banipal, Parampaul K.

doi:10.1016/j.molliq.2017.07.124

Cited by 3 publications

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References 35 publications

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“…Thus, the limiting standard enthalpies of dilution (Δ dil H °) for the studied polyhydroxy solutes have been obtained by least-squares fitting the following equation , to the q data obtained at each temperature as where m A is the molality of the solute in solution and S v is the empirical slope. The Δ dil H ° values for polyhydroxy solutes studied in water are in good agreement with the literature values (Table S1). The Δ dil H ° values for all of the studied polyhydroxy solutes are negative primarily at m B ≈ 0.05 and 0.15 mol·kg –1 (Table S1), reflecting that the solute–solute/cosolute interactions are accompanied by an exothermic process .…”

Section: Resultssupporting

confidence: 88%

“…where m A is the molality of the solute in solution and S v is the empirical slope. The Δ dil H°values for polyhydroxy solutes studied in water are in good agreement with the literature 24 values (Table S1). The Δ dil H°values for all of the studied polyhydroxy solutes are negative primarily at m B ≈ 0.05 and 0.15 mol•kg −1 (Table S1), reflecting that the solute−solute/ cosolute interactions are accompanied by an exothermic process.…”

Section: Table 2 Continuedsupporting

confidence: 88%

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Molecular Interactions of Saccharides and Their Derivatives with Thiamine HCl and Pyridoxine HCl Vitamins in Aqueous Solutions: Calorimetric, Viscometric, and NMR Spectroscopic Studies

Sharma

Banipal

2018

J. Chem. Eng. Data

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Limiting standard enthalpies of dilution (Δ dil H°) and Jones−Dole viscosity B-coefficients of various polyhydroxy solutes, viz., saccharides, their methyl and deoxy derivatives, and sugar alcohol in 0.05, 0.15, 0.25, and 0.35 mol•kg −1 thiamine HCl (aq) and pyridoxine HCl (aq) solutions have been determined from heat change (q) and viscosity (η) data at T = 288.15−318.15 K and pressure p = 0.1 MPa. The corresponding transfer parameters (Δ tr Δ dil H°, Δ tr B), change in heat capacity (Δ dil C°p ,2,m ), and enthalpic (h AB and h ABB ) and viscometric (η AB and η ABB ) pair and triplet interaction coefficients have also been derived. The dB/dT coefficients have been calculated and discussed in terms of the kosmotropic or chaotropic nature of solutes in aqueous solutions of vitamins. The present results have also been compared with previously reported studies carried out in L-ascorbic acid. 17 Further, NMR spectroscopy has been employed to understand the nature of interactions occurring in ternary solution {polyhydroxy solute + vitamins + 9:1 (w/w) H 2 O−D 2 O} at molality m B = 0.15 mol•kg −1 and T = 300.15 K. The results have been explained in terms of contributions due to hydrophilic−hydrophilic/hydrophobic interactions and H-bonding between solute−solute/cosolute molecules. The effect of stereochemistry and molecular conformations of both polyhydroxy solutes and cosolutes (vitamins) have also been discussed.

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