1. Effect of protic ionic liquid on the volumetric properties and taste behaviour of sucrose
- Author
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Ramesh L. Gardas, Pratap K. Chhotaray, and Vickramjeet Singh
- Subjects
Sucrose ,Analytical chemistry ,Hydration ,Ionic Liquids ,Volumetric analysis ,Acetates ,Disaccharides ,ammonia ,proton nuclear magnetic resonance ,Interaction coefficient ,Isentropic compressibility ,Analytical Chemistry ,taste ,chemistry.chemical_compound ,pressure ,Speed of sound ,Organic chemistry ,water content ,density ,Aqueous solution ,Atmospheric pressure ,Compressibility ,Temperature ,General Medicine ,Taste quality ,Dilution ,Solutions ,Protic ionic liquids ,Hydration number ,Partial Molar volume ,acetic acid derivative ,solvation ,solute ,water ,Apparent molar isentropic compressibilities ,chemistry ,ammonium acetate ,controlled study ,procedures ,ionic liquid ,hydrophobicity ,volumetry ,Ions ,hydrogen bond ,molecule ,Volume measurement ,Partial molar isentropic compressibilities ,Isentropic process ,food analysis ,Solvation ,Partial molar property ,dilution ,solution and solubility ,Ionic liquid ,Sugar (sucrose) ,ammonium derivative ,ion ,disaccharide ,aqueous solution ,sweetness ,Volumetric properties ,Food Science - Abstract
The volumetric properties and taste behaviour of sucrose in aqueous solutions of a protic ionic liquid (3-hydroxypropylammonium acetate) have been studied at temperatures, T = (293.15-318.15) K and at atmospheric pressure. Apparent molar volumes, V2,?, apparent specific volumes, ASV, apparent molar isentropic compressibilities, Ks,2,?, and apparent specific isentropic compressibilities, ASIC, were calculated from measured density, ? and speed of sound, u data. Partial molar volumes, V 2 �, and partial molar isentropic compressibilities, Ks,2 � at infinite dilution, transfer parameters (?tV2 � and ?tK s,2 �), expansion coefficients, [(?V 2 �/?T)P and (?2V 2 �/?T2)P], interaction coefficients, (YAB and YABB) and hydration numbers, N w, were also evaluated and discussed in terms of solute-cosolute interactions. Further, the effect of protic ionic liquid on the taste behaviour of sucrose has been discussed from ASV and ASIC parameters, as these parameters, which are sensitive to solvation behaviour of solute, are divided into four basic taste qualities occupying certain ranges. � 2014 Elsevier Ltd. All rights reserved.
- Published
- 2015