SOLUTE-SOLVENT INTERACTIONS OF D-(+)-MALTOSE MONOHYDRATE IN AQUEOUS SODIUM SACCHARIN AT T= (298.15-313.15) K: VOLUMETRIC AND VISCOMETRIC APPROACH
DOI:
https://doi.org/10.22159/ijcr.2025v9i3.259Keywords:
D( )-maltose monohydrate, Sodium saccharin, Density, Viscosity, Thermodynamic parametersAbstract
Objective: The aim of the research is to explore the volumetric and viscometric properties of D(+)-maltose monohydrate and sodium saccharin.
Methods: These properties were assessed at temperatures between 298.15 K and 313.15 K in water and aqueous sodium saccharin (0.05, 0.15, and 0.3) mol·kg-1. The thermodynamic parameters of density (⍴) and viscosity (h), such as partial molar volume (), Masson's coefficients (), expansion coefficient (), transfer volume (, Hepler’s Constant apparent specific volume (ASV), Jones-Dole B-coefficient (B), temperature-dependence dB/dT were calculated from the experimental data.
Results: The positive values of ,, suggests that D(+)-maltose monohydrate can form structures in water and at various concentrations of aqueous sodium saccharin and increase as the concentration of the cosolute rises. Similarly, negative values ofand dB/dT suggest the solute’s (D(+)-maltose monohydrate) ability to form structures with cosolute at studied concentrations.
Conclusion: Substantial interactions between the hydrophilic groups of the solute (D(+)-maltose monohydrate) and the Na+ ion of the cosolute (sodium saccharin) were found. The studied disaccharide retained its sweetness when combined with sodium saccharin.
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