Effect of sodium acetate on the rheological behaviour of some mono-, di-, and tri-saccharides in aqueous solutions over the temperature range (288.15 to 318.15) K

Abstract

The Jones–Dole viscosity B-coefficients for various mono-, di-, and tri-saccharides in water and in (0.5, 1.0, 2.0, and 3.0) mol · kg −1 aqueous solutions of sodium acetate have been determined at different temperatures, T = (288.15, 298.15, 308.15, and 318.15) K from viscosity data. Densities used to determine viscosities have been reported earlier. The viscosity B-coefficients of transfer, Δ t B, has been estimated for the transfer of saccharides from water to aqueous sodium acetate solutions. The positive Δ t B values were obtained in all cases and their magnitudes increase with the increase in concentration of sodium acetate. Pair, η AB and higher order, η ABB viscometric interaction coefficients (using McMillan–Mayer theory), and dB/ dT coefficients have also been determined. Activation Gibbs free energies and other related thermodynamic activation parameters of viscous flow have been determined using Feakin’s transition-state theory. These parameters have been discussed in terms of solute–solute and solute–solvent interactions occurring in these solutions.