Thermodynamic Properties of Carbohydrate ( d -Glucose, d -Fructose, Sucrose, and Xylitol), Choline Chloride, and Water Mixtures: Experimental Investigations and Modeling Approaches

High Resolution Image Download MS PowerPoint Slide Carbohydrates are biomolecules with different applications and play a fundamental role in the development of biotechnology and industry. In this work, experimental analyses of density, viscosity, and speed of sound in ternary solutions composed of carbohydrates ( d -fructose, d -glucose, sucrose, or xylitol), choline chloride (ChCl), and water were conducted in the temperature range of 278.15 to 323.15 K at atmospheric pressure. Apparent molar volumes ( V ϕ 0 ) and apparent molar compressibility (κ s,ϕ 0 ) at infinite dilution and B -coefficient were calculated from the experimental data to obtain the transfer parameters (Δ V ϕ 0, Δ k s,ϕ 0, and Δ B ) for the carbohydrates. The limiting apparent molar expansibility ( E ϕ 0 ), the isobaric expansion coefficient (α p ), and Hepler’s relation were also determined to study the effects caused by temperature. These parameters were chosen to understand the behavior of carbohydrates in the presence of ChCl in an aqueous medium, aiming to elucidate mixing effects resulting from intermolecular interactions in solutions. The results were interpreted in terms of saccharide-ChCl-water interactions.