Investigation on Acoustic Parameters of Monosodium Glutamate Food Preservative in an Aqueous Solution of PolyEthylene Glycols (400 and 600)

Abstract

This paper aims to examine the impact of social media on mental health. Aqueous monosodium glutamate (MSG) was mixed with polyethylene (PEG400 and PEG600), and the resulting mixture was weighed and subjected to acoustic density and velocity measurements. These combinations ranged from 0.01-0.03 mol.kg−1 in concentration. The Anton Paar DSA 5000 M was used to take the readings, which showed a temperature range of 288.15K to 318.15K. The experimental data was used to derive several acoustic and thermodynamic properties, such as intermolecular free length, acoustic impedance, adiabatic compressibility, Wada’s constant, Rao’s constant, and Vander Waal’s constant. To better comprehend the intermolecular processes occurring in a ternary mixture of monosodium glutamate (MSG), polyethylene glycols (PEG400, and PEG600), these simulations were carried out. The goal of these calculations was to produce this result.