WORLD JOURNAL OF PHARMACY AND PHARMACEUTICAL SCIENCES
Kailas
World Journal of Pharmacy and Pharmaceutical Sciences
SJIF Impact Factor 2.786
Volume 3, Issue 7, 1402-1408.
Research Article
ISSN 2278 – 4357
STUDY OF STRUCTURE MODIFYING PROPERTIES OF SUCROSE
AND MALTOSE SOLUTIONS IN WATER AND IN AQUEOUS NABR
AND KBR SOLUTIONS AT VARIOUS TEMPERATURES
*Dr. Kailas H. Kapadnis
Research center in chemistry and P.G. Department of chemistry, L.V.H. Arts ,Sci and
Com.College Panchavati Nashik, Maharastra,India,422003.
Article Received on
05 May 2014,
Revised on 28 May
2014,
Accepted on 19 June 2014
ABSTRACT
Study of structure modifying properties of Sucrose and Maltose
solutions in water and in aqueous NaBr and KBr solutions at various
temperatures have been studied by measuring viscosities and densities
of Sucrose and Maltose solutions in water and in 0.05, and 0.5M NaBr
*Correspondence for Author
and KBr at 298.15, 303.15, 308.15 and 313.15 K, from densities (ρ)
Dr. Kailas H. Kapadnis
data, the limiting partial molar volumes (φv0) have been calculated and
Research center in chemistry
and P.G. Department of
the viscosity data have been analyzed with the help of the Jons-Dole
chemistry, L.V.H. Arts ,Sci and
equation and modified Jons- Dole equation and further corresponding
Com.College Panchavati
viscosity B- coefficients have been calculated to interpret solute-solute
Nashik, Maharastra,India
and solute-solvent interactions.
Keywords: Partial molar volumes, Density, Sucrose, Maltose, Jones- Dole equation.
INTRODUCTION
Thermodynamic properties have been studied on aqueous ternary systems containing sugars
and electrolytes from the same research laboratory by Nikam et.al. [1-4], It has been reported
earlier by two researchers [5, 6] that mono and disaccharides are structure makers, suggesting
hydrogen bonding with OH groups of sugars with water.
It creates a keen interest to examine whether the structure modification of water by Sucrose
and Maltose gets enhanced or subdued in presence of an ion or electrolytes such as NaBr and
KBr. In the present paper we report limiting apparent molar volumes (φv0), experimental
slopes (Sv) obtained from Jons-Dole equation and modified Jons- Dole equation and
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viscosities B-coefficients which have been interpreted in terms of solute – solvent and solute
– solute interactions on the basis of sign of B-coefficients.
MATERIALS AND METHODS
Water was distilled in quick fit apparatus over alkaline KMnO4 followed by further
distillation over H2SO4. Then conductance of this distilled water was 5 x 10
-6
mhos cm-1
.NaBr was purchased from Loba Chemie Indo- Austranal Co. with purity greater than 99.97
% and KBr was procured from E. Merck with purity 99.8 % .All these electrolytes were
vacuum dried and used without further purification. Sucrose and maltose are supplied by
General Chemical Division, Allied Chemical Corporation, Morristone MJ, USA with purity
99.8 %. The sucrose and maltose solutions of different molarities were prepared by
dissolving accurately weighed amount of sucrose and maltose in aqueous solution of NaBr
and KBr (0.05and 0.5 M). These solutions were allowed to stand for some time to attain
thermal equilibrium with atmosphere. Densities of sucrose and maltose solutions in water and
in aqueous alkali halides were measured using bicapillary pycnometer, with an accuracy of
±1 X 10-4 g/cm3 as described previously[14,10]. The pycnometer was mounted in
thermostated water bath with thermal stability of ± 0.01 K. The viscosity measurements were
made using a suspended level Ubbelhode viscometer [11, 12].
The viscometer was clamped vertically in the bath and 25 cc sucrose and maltose solutions
were added from a calibrated burette. The viscometer was calibrated with triple distilled
water using the viscosity and density values reported by Marsh [15]. Viscosity values were
determined using the relation
η 1/ η 2
= ρ1t1/ ρ2t2 (4)
Where η 1, ρ1, t1 and η 2, ρ2, t2 are viscosity, density and flow time of solvent and solution,
respectively .The flow time was measured with an electronic stop watch (accuracy of ± 0.01
s). A viscometer was selected having flow time of 250-300 s for redistilled water at 298.25 K.
since all flow were greater than 200 s , and capillary radius ( 0.5mm) was for less than its
length (50-60mm) , The kinetic energy correction was found to be negligible . Accuracy of
the viscosity measurement was ± 0.001 m.Pa.s.
RESULTS AND DISCUSSION
The measured Density (ρ) value of sucrose and Maltose solution in water and in aqueous
0.05, and 0.5M NaBr and KBr solutions at 298.15, 303.15, 308.15 and 313.15 K are used to
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calculate the apparent molar volumes (φv )using following equation , φv = [1000 (ρ0- ρ) / (C x
ρ0 )] + ( M / ρ0) (1)
where ρ and ρ0 are the densities of aqueous 0.05, and 0.5M NaBr and KBr solutions and
solvent i.e. water respectively , M is molecular weight of the solute , C is concentration in
mol L-1 .The φv value varied linearly with the concentration in which is in conformity with
Redlich – Mayer equation as reported earlier from the same research laboratory [1-4], Fig.1
gives representative graphs of φv versus C for sucrose in water and in aqueous 0.05M NaBr
at 298.15 K . Similar graphs are also plotted for other systems such as sucrose and maltose in
water and in aqueous 0.05, and 0.5M KBr and0.5M NaBr solutions at 303.15, 308.15 and
313.15 K
230.00
228.00
226.00
Φv
224.00
222.00
220.00
218.00
216.00
0 M NaBr
0.05 M NaBr
0.5 M NaBr
214.00
212.00
210.00
0.00
0.05
0.10 C 0.15
0.20
0.25
0.30
Fig-1. φv V/S C for sucrose in water and in aqueous NaBr at 298.15 K
The limiting partial molar volume of sucrose and maltose in aqueous electrolyte solutions
were obtained by computerized least Square fitting by the following equation
φv = φv0 + S v C
(2)
Where φv0 is the limiting apparent molar volume at infinite dilution and Sv is experimental
slope. The φv0 and Sv values of sucrose in water and in aqueous NaBr and KBr solutions at
different temperatures are presented in Table 1, and the φv0 and Sv values of maltose in water
and in aqueous NaBr and KBr solutions at different temperatures are presented in Table 2.
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Table-1. φv0 and S v values of sucrose in water and in aqueous NaBr and KBr
solutions at different temperatures φv0 (cm3 mol-1) S v (cm3L1/2mol3/2)
298.15 303.15 308.15 313.15 298.15 303.15 308.15 313.15
Sucrose
K
K
K
K
K
K
K
K
Solution In
water
211.32 211.36 211.41 211.46
26.96 27.72
28.51 29.31
0.05MNaBr 217.78 218.36 218.85 219.46 29.91 30.73
31.58
32.38
0.5M NaBr
220.45 220.95
221.35
221.70
30.78
31.36
32.38
33.18
0.05MKBr
218.47 219.19
219.9
220.61
29.51
30.86
31.49
0.5M KBr
222.2
223.71
224.41
31.94
32.88
33.51
32.23
34.64
222.95
Table-2. φv0and S v values of maltose in water and in aqueous NaBr and KBr
solutions at different temperatures φv0(cm3 mol-1) S v(cm3L1/2mol3/2)
298.15 303.15 308.15 313.15 298.15 303.15 308.15 313.15
Maltose
K
K
K
K
K
K
K
K
Solution in
water
217.26 217.34 217.41 217.51 31.65 32.43
33.33
34.23
0.05MNaBr 223.02 224.07 225.11 226.46 35.65 36.76
37.33
38.23
0.5M NaBr
229.5 230.57 231.7 232.68 36.65 37.46
38.34
39.24
0.05MKBr
225.7 226.73 228.08 229.11 35.47 36.28
37.17
38.06
0.5M KBr
233.61 234.38
235
236.06 37.87 38.69
39.57
40.49
0v values of sucrose in pure water at 298.15K in the present investigation (211.32) agrees
well with the literature value 211.32 obtained Millero et al.[7],as well Many other workers
have also obtained the 0v values for sucrose in water at 298.15K. These values are 211.8 [9],
211.6 [10], 210.2 [11], 211.82 [12] and 211.22 [8]. The 0v values of maltose in these
solvents are positive and very high; this is attributed to strong solute-solvent interactions.
These solute-solvent interactions may be considered due to higher hydrogen bonding. 0 v
varies linearly with temperature the φv0 values of sucrose and maltose in water and aqueous
NaBr and KBr solution are large and positive. This indicates the presence of strong solutesolvent interaction. It is further observed the φv0 in all systems increase slightly with increase
in temperature suggesting decrease in solute-solvent interactions at elevated temperature. The
φv0 values of sucrose and maltose in aqueous solution in presence of added electrolytes are
higher than those for sucrose and maltose in pure water. The φv0 values are positive and
increase in solutions with increasing concentration of each electrolyte. This suggests that the
structure making tendency of sucrose and maltose is enhanced in the presence of ions of
electrolyte.
The relative viscosity (ηr) data of sucrose and maltose solutions in water as well as in
aqueous alkali solution are analyzed with the help of equation
ηr = 1 + BC
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The Fig.2 gives representative graphs ηr versus C for sucrose in water and in aqueous NaBr
at 298.15 K. similar plots have been obtained for solution at all temperatures for all systems.
1.3
hr
1.25
1.2
1.15
1.1
0 M NaBr
0.05 M NaBr
0.5 M NaBr
1.05
1
0.000
Fig-2.
r
0.050
0.100
0.200
C0.150
Molar cons. of sucrose
0.250
0.300
Vs C of sucrose in water and in aqueous NaBr at 298.15 K.
The values of B obtained from the slopes of these plots are listed in Table 3. The B values are
positive for sucrose and maltose solutions in water and in aqueous NaBr and KBr at all
temperatures which suggest that sucrose and maltose acts as structure promoter in these
solutions. The B values of sucrose and maltose solutions in aqueous NaBr and KBr are lower
than those in pure water. This could be explained on the basis that electrolyte is hydrated
[1,2] and reacts with sucrose and maltose This leaves less water for sugar molecules for
hydration. The positive B and negative dB/Dt[10] values in all solution studied in the present
investigation, make sucrose and maltose as a structure promoter.
Table-3. B values of sucrose and maltose in water and in aqueous NaBr and KBr
solutions at different temperatures. B(dm3mol-1 )
Sucrose
Solution in
Water
0.05MNaBr
0.5M NaBr
0.05MKBr
0.5MKBr
Maltose
Solution in
water
0.05MNaBr
0.5M NaBr
0.05MKBr
0.5MKBr
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298.15K 303.15K 308.15K 313.15K
0.982
1.028
0.996
0.813
0.717
298.15K
0.954
1.003
0.968
0.738
0.634
303.15K
0.927
0.979
0.933
0.629
0.535
308.15K
0.901
0.947
0.908
0.540
0.444
313.15K
0.992
0.524
0.493
0.465
0.435
0.927
0.520
0.475
0.450
0.431
0.861
0.516
0.459
0.439
0.428
0.796
0.508
0.444
0.429
0.423
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[12] Edward J T , Shahidi F , Farrell PG, Partial molar volumes of organic compounds in
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