Ultrasonic investigation on physico-chemical behavior of starch at different temperature

Abstract

In this present study, the bio-polymer material starch was used to understand the behaviour of bio-polymer material under ultrasonic investigation at different temperatures. In our regular foods, Starch is also found there and it is a bio-polymer which is produced by plants. For the starch soluble bio-polymer with double distilled water at 303K, 308K, 313K, 318K, 323K, 328K & 333K over the entire range the ultrasonic velocity and also the other acoustical properties have also been studied and with these useful data related with sound’s speed, viscosity, free volume and internal pressure the Auerbach surface tension were calculated. From 303K to 333K, the Thermodynamic interaction of starch solution was studied experimentally by using the ultra-sonic interferometer at 2MHz. For the different temperature regions, the other parameters such as density, viscosity were also measured. In addition to this, adiabatic compressibility (βa), free volume (Vf), Acoustic Impedance (Z), Intermolecular free length (Lf), Internal Pressure (πi) and Enthalpy (H) were calculated. Based on these values, the variations of interactions in aqueous starch solution have been analyzed. The analysis of the experimental results suggests the weak existence of intermolecular interactions between the components of molecules. It is concluded that the concentration of the solute and the nature of the solvent play an important role in determining such molecular interactions. This study also highlights the factor involved in solute-solvent interactions and opens up a new method of investigation for the biomedical applications of starch. This conclusion highlights the importance of the ultrasonic velocity measurement in the given medium for detecting the molecular interactions and also for characterizing the thermo-acoustical properties of the medium.