“…It is often used as a substitute to sugar in various diet foods (including soft drinks and ice cream), cough syrups, mints, and sugar-free chewing gum. − To store these diet foods, various containers are used from the plastic industry where EGs play a major role; therefore, it is also important to study the interaction of sorbitol with EGs. Despite numerous applications of mixtures containing sorbital, much less work has been done on their thermodynamic study. − Also thermo-acoustical properties of glycols have been studied with water, alcohols, amides, and ethers, − but so far to best of our knowledge no data are available on densities and speeds of sound of mixtures of sorbitol and ethylene glycols. In the present study, we carry out a systematic study on the volumetric and acoustical properties of ethylene glycol (EG), diethylene glycol (DEG), and triethylene glycol (TEG) in aqueous sorbitol solutions at different temperatures T = (288.15, 298.15, 308.15, 318.15) K and the experimental pressure of 0.1 MPa.…”