Ultrasonic studies on interionic interactions of some alkali metal halides in aqueous d-glucose solution at varying molalities and temperatures

The  present experimental investigation was carried out in order to explore the possible molecular interionic interactions of alkali metal halides namely, sodium chloride, potassium chloride, potassium bromide and potassium iodide in aqueous D-glucose solution at 303.15, 308.15K and 313.15 K. Experimental values of density (ρ), viscosity (η) and ultrasonic velocities (U) were carried out on the liquid ternary mixtures of water +D-glucose + alkali metal halides The binary solvent mixture of water + D-glucose was prepared under molality(m) basis say, at two fixed   molalities (0.2 and 0.4mol.kg-1). Alkali metal halides (NaCl, KCl, KBr and KI) were added under different molalities with these binary solvent mixtures. The related and relevant parameters correlated to our present study such as adiabatic compressibility (b), molal hydration number (nH), apparent molal compressibility (jk), apparent molal volume (jv), limiting apparent molal compressibility ( ), limiting apparent molal volume ( ) and their associated constants (SK, SV), partial transfer volume (∆ ) from water to aqueous solution were determined. In order to stress more on the viscometric data to substantiate its importance, the viscosity B-coefficient has been meticulously evaluated, The present investigation has exploited the possible molecular associations such as ion-ion, ion-solvent, solute-solvent, solute-solute etc., which are identified and eventually discussed about the behaviour of solutes (alkali metal halides) in the solvent mixture

Ultrasonic studies on interionic interactions of some alkali metal halides in aqueous d-glucose solution at varying molalities and temperatures

The present experimental investigation was carried out in order to explore the possible molecular interionic interactions of alkali metal halides namely, sodium chloride, potassium chloride, potassium bromide and potassium iodide in aqueous D-glucose solution at 303.15, 308.15K and 313.15 K. Experimental values of density (ρ), viscosity (η) and ultrasonic velocities (U) were carried out on the liquid ternary mixtures of water +D-glucose + alkali metal halides The binary solvent mixture of water + D-glucose was prepared under molality(m) basis say, at two fixed   molalities (0.2 and 0.4mol.kg-1). Alkali metal halides (NaCl, KCl, KBr and KI) were added under different molalities with these binary solvent mixtures. The related and relevant parameters correlated to our present study such as adiabatic compressibility (b), molal hydration number (nH), apparent molal compressibility (jk), apparent molal volume (jv), limiting apparent molal compressibility ( ), limiting apparent molal volume ( ) and their associated constants (SK, SV), partial transfer volume (∆ ) from water to aqueous solution were determined. In order to stress more on the viscometric data to substantiate its importance, the viscosity B-coefficient has been meticulously evaluated, The present investigation has exploited the possible molecular associations such as ion-ion, ion-solvent, solute-solvent, solute-solute etc., which are identified and eventually discussed about the behaviour of solutes (alkali metal halides) in the solvent mixture.&nbsp

Ultrasonic investigation of amino acids in aqueous sodium acetate medium

87-96The ultrasonic velocity (U), density (ρ) and viscosity (η) measurements have been carried out for four amino acids namely L-alanine, L-leucine, L-valine and L-proline in aqueous sodium acetate solution as a function of composition at 303, 308 and 313K. Experimental data have been used to estimate the adiabatic compressibility (β), change in adiabatic compressibility (Δβ), relative change in adiabatic compressibility (Δβ/β₀), apparent molal compressibility (φĸ), apparent molal volume (φV), limiting apparent molal compressibility (φºK), limiting apparent molal volume (φºV) and the constants (S ĸ, SV), and viscosity B-coefficient. The results are discussed in terms of structure-making or structure-breaking effects of amino acids in the mixture