Influence of carbohydrates on the volumetric, acoustic and viscometric properties of thymine in aqueous solutions at different temperatures

Abstract

Physicochemical studies of nitrogenous base, thymine in aqueous medium and in aqueous glucose/sucrose solutions have been determined at five different temperatures ranging (293.15 – 313.15) K, under atmospheric pressure (101.3) kPa. The experimentally obtained data of physical characteristics (density, sound speed and viscosity) have been employed to calculate the various densimetric, acoustic and rheological parameters like apparent molar volume (Vϕ), partial molar volume (Vϕo), limiting apparent molar expansibility (Eϕo), apparent molar isentropic compression (Kϕ,s), partial molar isentropic compression (Kϕ,so), viscosity B-coefficients, transfer properties (ΔtrVϕo, ΔtrKϕ,so and ΔtrB), hydration number (nH), etc. In addition, the Hepler’s thermodynamic relation has been utilized to determine the chaotropic nature of thymine in water and aqueous saccharides solutions. Finally, the co-sphere overlap model has been employed to access various prevalent intermolecular interactions in the considered systems. Additionally, UV spectral analysis confirmed the persistence of effective dipole–dipole interactions in the considered systems of study.