Apparent Specific Volume Research Articles

Physicochemical investigations on molecular interactions of adenine with aqueous D-glucose/D-maltose solvent media at varying temperatures and compositions

Adenine derivatives are used in pharmaceuticals, and carbohydrates like D-maltose and D-glucose which are often used as excipients or stabilizers in drug formulations. Studying their interactions can help in optimizing drug formulations for stability and effectiveness. Further, understanding their interactions, provide insights into flavor development, food stability, and potential applications in food technology. In this regard, we have analysed the physicochemical properties of adenine in aqueous saccharide solvent media which can contribute to various fields, including biochemistry, pharmaceuticals, catalysis, and material science, with use for both basic research and practical applications. So, in this research work, physicochemical properties of adenine have been investigated in aqueous and mixed aqueous (0.05, 0.10 and 0.15) mol kg−1 D-glucose/D-maltose solvent media at discrete temperatures (293.15–313.15) K and experimental pressure (0.1 MPa). The experimentally determined physical properties such as density, velocity of sound, and viscosity have been utilized for the estimation of several parameters such as apparent molar volume (Vϕ), limiting apparent molar volume (V0ϕ), hydration number (nH), limiting apparent molar expansivity (E0ϕ), Hepler’s constant (∂E0ϕ/∂T)P, apparent molar isentropic compression (Kϕ,s), limiting apparent molar isentropic compression (K0ϕ,s), viscosity B-coefficients, transfer parameters and thermodynamic parameters of viscous flow (Δμ01, Δμ02, TΔS02 and ΔH02). Further, the Co-sphere overlap model has been employed for the analysis of varied probable interactions operating in the prepared systems. The obtained results signify that in all solution systems, the solute–solvent interactions are advancing with rising temperature and concentrations of saccharides. Also, the structure breaking tendency of adenine has been investigated via inference of Hepler’s constant data and positive values of dB/dT data for all the investigated systems. Moreover, the deduced apparent specific volume data evidently specify that adenine has sweet taste in water and different concentrations of chosen saccharides.

Milk Proteins as Alternative Ingredients Replacing Sugar and Their Effects on Chemical, Technological and Sensory Quality of Cookies

ABSTRACT This paper aims to evaluate nutritional, technological and sensory characteristics of cookies with reduced sugar content and added milk proteins. Five formulations of cookies had their weight, height, weight loss, yield, apparent volume, specific volume, spread ratio, color, pH, texture, proximate composition, acceptability, purchase intention and acceptability index were evaluated. Cookies made with low sugar presented promising quality for apparent volume, specific volume, spread ratio and yield. High protein and ashes content, lower moisture and low sugar concentration were also observed. Treatments added with whey protein highlighted in the sensory analysis and reached a satisfactory acceptability index. Cocoa powder can covered up the sugar reduction and can be used in cookies formulation to diminish sugar. Casein did not show potential as an alternative for cookies. Cookies produced with low sugar and added with whey protein had appropriate chemical, technological and sensory characteristics.

Rapid Kinetic Interactions of Sugar and Sugar Alcohol with Sweet Taste Receptors on Live Cells Using Stopped-Flow Spectroscopy.

The subjective measurement of the dynamic perception of sweetness is a problem in food science. Herein, the rapid interactions of sugars and sugar alcohols with sweet taste receptors on living cells on a millisecond timescale were studied via stopped-flow fluorescence spectroscopy. According to the rapid-kinetic parameters, sweeteners were divided into two groups. Sweeteners in group I disrupted the hydrogen bond network structure of water, and the apparent rate constant (kobs) was in the range of 0.45-0.6 s-1. Sweeteners in group II promoted the hydrogen bond formation of water, and the kobs was mostly in the range of 0.6-0.75 s-1. For most sweeteners, the kobs of cell responses was negatively correlated with the apparent specific volume of sweeteners. The differences in the cellular responses may be attributed to the disturbance in the water structure. Experimental results showed that the kinetic parameters of sweet cell responses reflected the dynamic perception of sweetness. Rapid kinetics, solution thermodynamic analysis, and water structure analysis enriched the physicochemical study of the sweetness mechanism and can be used to objectively evaluate the dynamic perception of sweetness.

Physicochemical and sweetness behavior of kosmotropic and chaotropic ions in aqueous solutions of polyhydroxy compound

Hydrated ions have essential applications in biochemical processes. The objective of the present work is to study the behaviour of kosmotropic and chaotropic ions in aqueous solutions of polyhydroxy compounds in terms of sweetness response, volumetric and acoustic parameters such as apparent molar volume (∅v), apparent specific volume (ASV), compressibility (∅k0) etc. at different temperatures 20 °C – 45 °C and 101 kPa. The positive ∅v values of arabitol showed more kosmotropic nature for Na+ ion developing more stabilize structure of arabitol with water through strong hydrogen bonding, while the presence of K+ and Cl- form weak hydrogen bonding with water termed as chaotropic ions. The ASV values showed that arabitol remained sweet in the presence of electrolytes. The negative results of ∅k0 for arabitol in aqueous electrolytic solutions give valuable information about interactions occurring among solute, electrolytic ions, and water molecules. The structure-making/breaking behaviour has been observed by Hepler’s constant (∂2∅vo/∂T2)p.

A new UltraScan module for the characterization and quantification of analytical buoyant density equilibrium experiments to determine AAV capsid loading.

A method for characterizing and quantifying peaks formed in an analytical buoyant density equilibrium (ABDE) experiment is presented. An algorithm is derived to calculate the concentration of the density forming gradient material at every point in the cell, provided the rotor speed, temperature, meniscus position, bottom of the cell position, and the loading concentration, molar mass, and partial specific volume of the density gradient-forming material are known. In addition, a new peak fitting algorithm has been developed which allows the user to automatically quantify the peaks formed in terms of density, apparent partial specific volume, and relative abundance. The method is suitable for both ionic and non-ionic density forming materials and can be used with data generated from the UV optical system as well as the AVIV fluorescence optical system. These methods have been programmed in a new UltraScan-III module (us_abde). Examples are shown that demonstrate the application of the new module to adeno-associated viral vector preparations and proteins.

Investigations to Explore Molecular Interactions and Sweetness Response of Polyhydroxy Compounds with Amino Acids in Aqueous Systems

In conjunction with the development of people's living standards, the modern world demands good-quality food such as sweets, candies, chocolates, diet drinks, beverages, and so on, but because of obesity and other health issues people concentrate more on sugar-free or low-calorie products. Polyols are such a kind of food with desirable qualities, and they play a role in controlling the blood glucose level in diabetic patients. The density (ρ) and sound speed (u) of sugar alcohol in water and in (0.02, 0.04, and 0.06) mol kg-1l-arginine solutions at different temperatures (293.15-318.15 K) and atmospheric pressure were measured by using Anton Paar DSA5000M. Experimental density and sound velocity data were further used to compute volumetric and acoustic parameters such as apparent molar volume (ØV), partial molar volume (Ø V 0), compressibility (Ø k 0), expansibility (Ø E 0), and so on. The positive trends of apparent molar volume (Ø V ), and partial molar volume Ø V 0), values indicate strong hydrophilic interactions in ternary solutions. These interactions give a complete picture about solvation behavior, the effect of temperature, and hydrogen bonding present among (galactitol + l-arginine) mixtures. The apparent specific volume values were calculated, and it was found that these values of the investigated mixtures lie on the borderline with the reported values of sweeteners. This study may offer a new vision in elucidation of mechanistic modifications between sugar alcohol, amino acid, and their mode of interactions.

Effect of [Bmim][Br] and [Emim][HSO4] on the solution properties of pyridoxine HCl at various temperatures: A physicochemical, thermodynamic and spectroscopic approach

The current paper is concerned with deliberation of physicochemical and thermodynamic parameters of pyridoxine HCl in water and binary aqueous (0.05, 0.10 and 0.15) mol kg−1 [Bmim][Br]/[Emim][HSO4] media by means of empirically acquired density, velocity of sound and viscosity data. These parameters have been evaluated for the examination of interactions prevailing between pyridoxine HCl and [Bmim][Br]/[Emim][HSO4] in aqueous medium over a temperature range (293.15 to 313.15) K and at 0.1 MPa pressure. The deliberated parameters include partial molar volumes (Vϕo), partial molar isentropic compressibilities (Kϕ,so), Jones-Dole coefficients (A and B) and thermodynamic parameters of viscous flow (Δμ10,Δμ20, ΔH20andTΔS20) etc. Further, apparent specific volume (ASV) has been studied for pyridoxine HCl in water and in aqueous IL systems, showing that the studied systems have sweet-bitter taste at all temperatures and compostions. Moreover, the trends corresponding to deviation in computed parameters have been analysed in light of the solute−solvent and solute−solute interactions prevailing in the systems. Additionally, UV spectral analysis has been carried out for the interpretation of interactions prevailing between pyridoxine HCl and [Bmim][Br]/[Emim][HSO4]. By the obtained results, we have inferred that there is dominance of ion-hydrophillic and hydrophilic-hydrophillic interactions in the investigational systems.

Elucidation of molecular interactions between sugar alcohol and dimethyl sulfoxide in aqueous system: Volumetric and acoustic study

Sugar alcohols have a significant role in the pharmaceutical and food industry due to their dominant effect on blood glucose levels and as artificial sweeteners in dairy products. The volumetric and acoustic study of sugar alcohol is the easiest way to characterize the solvation behavior that is in demand to get better considerations about mechanisms of sweet taste chemoreception and give valuable information about protein stabilization, and solute–solvent interactions. Densities and sound speeds of meso-erythritol in water and water-DMSO mixtures were measured at 293.15 K, 298.15 K, 303.15 K, 308.15 K, and 313.15 K under ambient pressure. The experimental data was further used to calculate the apparent molar volume, apparent molar volume at infinite dilution, partial molar volume transfer (Δt∅Vo), apparent specific volume, expansibility, and compressibility to evaluate the solvation behavior and taste quality of investigated mixtures of meso-erythritol in an aqueous DMSO system. Apparent specific volume values i.e. 0.51–0.71 cm3/g can predict the taste quality which is consistent with their ability to evoke a pure sweet taste. Positive values of Hepler’s constant (∂2∅vo /∂T2) represent structure making capability of meso-erythritol in water and aqueous DMSO. The obtained parameters were used to get the different mixing effects due to the interactions between meso-erythritol in water and in aqueous DMSO solutions that characterize the hydration properties and solvation behavior of sugar alcohol.

VOLUMETRIC STUDY OF SACCHARIDE INTERACTIONS (D-ARABINOSE, D-XYLOSE, AND D-GALACTOSE) IN SODIUM SACCHARIN AT 298.15 K

Volumetric investigations are effective for attributing the interactions between saccharides and sodium saccharin in aqueous medium. The densities with the help of bicapillary pycnometer were measured for monosaccharide (D(-)- arabinose, D(+)galactose and D(+)-Xylose) (0.04 to 0.20) m (mol.kg-1) in water and aqueous sodium saccharin solution with molality, m = (0.05, 0.15 and 0.3) at 298.15 K. Experimental data were used to calculate the partial molar volume and apparent molar volume . The corresponding transfer volumes were calculated and showed a positive and increasing trend with concentration for saccharides from water to aqueous medium of sodium saccharin. With the help of McMillan-Mayer theory, the interaction coefficients ( ) and ( ) were calculated. In the presence of sodium saccharin, significant interactions between a hydrophilic group of saccharides and the sodium ion have been reported. Using apparent specific volume values, a sweet taste range was identified for saccharides in the presence of sodium saccharin.

Volumetric Properties of aqueous solutions of Arabinose, Xylose and Galactose in presence / absence of Sodium Cyclamate

Sugars can affect our blood glucose (sugar), weight and blood fats. Synthetic sugars (artificial sweetener) provide little or no calories or carbohydrate or do not increase blood sugar. In food and pharmaceutical industries, blends of sweeteners are commonly used to design the food products and pharmaceutical doses, the information regarding type and extent of sweetener-sweetener and sweetener -water interactions and taste quality of the solution required. The aqueous solutions of arabinose, xylose and galactose with and without cyclamate are studied. Densities of solutions of arabinose, xylose and galactose in presence of 0.05, 0.15 and 0.3 m sodium cyclamate have been measured at 298.15K. Partial molar volumes, apparent specific volumes, partial molar volumes of transfer and doublet and triplet interaction parameters have been calculated. The information obtained from these parameters has been used to understand type and extent of sweetener-sweetener and sweetener -water interactions and taste quality of the solution.

Milk Proteins As Alternatives of Reducing Sugar in Cookies: Chemical and Technological Approaches

Abstract Objectives This work aimed to evaluate nutritional and technological characteristics of cookies with low sugar content and added with milk proteins. Methods The cookies samples were made and evaluated at the Dietetic Laboratory and at the Bioactive Compounds Laboratory of the Institute of Food Science of Federal University of Rio Grande do Sul (UFRGS).Five formulations were made: S- standard; NC- casein and sugar reduction; NW- whey protein and sugar reduction; CC- casein, cocoa and sugar reduction; CW- whey protein, cocoa and sugar reduction. The doughs were mixed, kneaded, and the cookies placed in rectangular baking trays. A conventional oven was previously preheated for 20 minutes under 180°C and then the cookies were baked for 15 minutes under 180°C. Physical analysis was performed on cookies at room temperature (23°C), before and after baking, in order to determine weight, height, diameter, weight loss, yield, apparent volume, specific volume and spread ratio.The color of cookies was measured by a colorimeter (Chrona Meter CR400 model). All readings were performed in triplicate, and the equipment sensor was placed carefully on the samples. Hardness determination of the cookies was performed on a TA.XT2 texturometer. The proximate composition was evaluated on samples after baking. The analyses carried out were moisture, ashes, lipids, proteins and were performed in triplicate. Results The cookies developed in this work presented similar technological quality for apparent volume, specific volume, spread ratio and yield. High protein and ashes content, lower moisture and low sugar concentration were also observed. NW presented similar luminosity, appearance, texture and color when compared to the treatment S. Casein treatments NC and CC did not emerge as good cookie formulations, did not show promising technological and was not considered a viable alternative, unlike cocoa powder, which possibly covered up the sugar shortage and proved to be a promising ingredient in cookie formulation. Conclusions Based on the analyses performed in the present study, it can be suggested that the cookies made with low sugar content and added with WP had appropriate chemical and technological characteristics as a new alternative. Funding Sources We are grateful to Universidade Federal do Rio Grande Sul (UFRGS), CNPq and CAPES for providing scholarship to our researchers.

Volumetric and 1H NMR spectroscopic studies of saccharides-calcium lactate interactions in aqueous solutions

The solute-solvent interactions governing the hydration behaviour of saccharide [D(+)-glucose, sucrose and D(+)lactose monohydrate) molecules were studied in aqueous solution of calcium salt at temperatures (298.15 K 313.15 K) and at atmospheric pressure. The volumetric properties were evaluated from experimentally measured densities and speed of sound data. The nature of interactions influencing the taste behaviour of saccharides in presence of calcium lactate is evaluated from apparent specific volume and apparent specific isentropic compressibility values. The volumetric transfer parameters (ΔtZ2° = ΔtV2° or ΔtK°s,2) were evaluated and the magnitude of these parameters were analysed on the basis of co-sphere overlap model. Among various interactions occurring in the system, hydrophobic types of interactions were found to be the dominating one. The 1H NMR of the studied system was recorded and from the variation in chemical shift (Δδ) it was further concluded the presence of hydrophobic-ionic types of interactions.

Solubility of acetaminophen in (ethanol + propylene glycol + water) mixtures: Measurement, correlation, thermodynamics, and volumetric contribution at saturation

The equilibrium solubility at five temperatures from (293.15 to 313.15) K, apparent dissolution, mixing and solvation thermodynamics, and apparent specific volume at saturation of acetaminophen (ACP) in {ethanol (EtOH) (1) + propylene glycol (PG) (2) + water (3)} mixtures is reported. Mole fraction solubility of ACP (x4) increases when temperature arises and also increases with the EtOH and/or PG proportions increasing. It varies from x4 = 4.56 × 10−3 in the mixture 0.10–0.10-0.80 in mass fraction to x4 = 6.63 × 10−2 in the mixture 0.80-0.10-0.10 at 298.15 K. Solubility behavior was adequately correlated by Jouyban-Acree model and the obtained overall mean percentage deviations (MPD) of 4.0% (N = 330). Moreover, the trained Jouyban-Acree model using a minimum number of experimental data points predicted the rest of data points with the MPD of ~5.0% (N = 303). From the variation of solubility with temperature the apparent thermodynamic analysis of dissolution was performed in all the ternary mixtures. Further, from densities of the saturated solutions and those of the cosolvent mixtures free of drug, the apparent specific volumes at saturation were also calculated.

The sweetness response and thermophysical properties of glucose and fructose in the aqueous solution of some deep eutectic solvents at T= (288.15–318.15) K

Thermophysical properties elucidate the sweetness response, taste quality and hydration characteristics of saccharides in the aqueous solutions and offer significant information for pharmaceutical and food industries. In this current work, the effect of some neoteric green solvents as named deep eutectic solvents (DESs) on the sweetness response, taste quality and hydration behavior of the glucose and fructose solutions have been investigated from apparent specific volumes ASV, apparent specific isentropic compressibility ASIC parameters. The standard partial molar volumes Vφ0, transfer apparent molar volumes ΔtrVφ0, partial molar isentropic compressibilities Kφ0, viscosity B-coefficients and molar refractions RD the aqueous solutions of saccharides in choline chloride (ChCl)-urea, ChCl-ethylene glycol (EG), dimethyl ammonium chloride (DMAC)-ethylene glycol as DESs have been calculated from measured density, speed of sound, viscosity and refractive index data at T= (288.15–318.15) K. The results indicated that glucose in the aqueous solutions of ChCl-urea has the strongest interactions and get stronger with increasing the concentration of DES and temperature. Interaction volume Vint and cavity volume Vcav have been computed from scaled particle theory (SPT).

Thermo-acoustic properties of maltose in aqueous amino acids system

Abstract Sweetness behavior of a carbohydrate namely maltose was studied in the presence of amino acids (L-alanine and L-arginine) in terms of volumetric and acoustic properties of their solutions. Density (ρ) and ultrasonic velocity (μ) of maltose in different concentrations of amino acids solutions were measured at temperatures 293.15 K, 303.15 K and 313.15 K. Calculated volumetric and acoustic parameters such as apparent molar compressibility, specific molar volume and expansibility factor etc. were explored in terms of molecular interactions present in carbohydrate-amino acid solutions. Obtained results of transfer volume of maltose from aqueous to amino acid systems indicated the presence of ion-ion, ion-polar and hydrophobic–hydrophobic interactions in solutions, which was also confirmed from obtained positive values of apparent molar volume and negative values of apparent molar isentropic compressibility. Calculated value of apparent specific volumes i.e. 0.618 cm3g−1 lies in the range of 0.51 cm3g−1 to 0.71cm3g−1 for sweetness response indicated the sweetness behavior of maltose in aqueous amino acids solutions.

Molecular interactions and taste perception of an artificial sweetener saccharin sodium in aqueous and in aqueous solutions of choline chloride at different temperatures

Abstract The apparent molar properties like apparent molar volumes (Vϕ), apparent molar volume at infinite dilution (Vϕ0), apparent molar isentropic compression (Kϕ, S) and the apparent molar isentropic compression at infinite dilution (Kϕ, S0) of an artificial sweetener (saccharin sodium) have been determined in water as well as in ternary mixtures containing a eutectic solvent (choline chloride) at different concentrations and at different temperatures from experimental data of densities and speeds of sound under atmospheric pressure. Using experimental results, others thermodynamic parameters like limiting apparent molar expansion, Eϕ0 and specific volume have also been calculated. The obtained results have been discussed in terms of solvation behavior, structural changes and various interactions present in different ternary mixtures (saccharin sodium + choline chloride + water).

Thermophysical Properties Analysis of Poly (Ethylene Glycol) 600 + Methanol, Ethanol, 1-Propanol, and 2-Propanol Binary Liquid Mixtures

In this work, a series of thermophysical properties (apparent specific volume, excess molar volume, excess Gibbs energy of activation for viscous flow, coefficient of thermal expansion, excess coefficient of thermal expansion) of poly (ethylene glycol) 600 (PEG600) + methanol, ethanol, 1-propanol, and 2-propanol binary liquid mixtures were determined based on density and viscosity experimental measures at 293.15 K, 298.15 K, and 303.15 K and refractive indices at 298.15 K. After that, the obtained excess parameters were used to analyze the inter-intra molecular interactions in the liquid mixtures. In order to estimate the interaction parameters, the excess molar volume results were fitted to Redlich–Kister polynomial. Moreover, a set of semi-empirical relations were proposed to predict the viscosity of liquid mixtures.

Study of solvation behaviour and interactions of drug betaine hydrochloride in aqueous-D-xylose/L-arabinose solutions at different temperatures by using volumetric, acoustic and viscometric methods

The densities, ρ, ultrasonic speeds, u and viscosities, η of the drug betaine hydrochloride in water and in aqueous−D-xylose/L-arabinose (5 wt% and 10 wt% D-xylose/L-arabinose in water) solvents at various temperatures (293.15–318.15) K and at atmospheric pressure of 101 kPa have been measured by using digital vibrating tube density and sound analyser and micro viscometer. The experimental data have been used to evaluate the apparent molar volumes, Vϕ, limiting apparent molar volumes, Vϕo, apparent molar compressibilities, Ks,ϕ, limiting apparent molar compressibilities, Ks,ϕo, apparent specific volume, Vϕ,sp, transfer volumes, Vϕ,tro and transfer compressibilities, Ks,ϕ,tro. The viscosity A and B coefficients, Gibbs free energies of activation of viscous flow per mole of solvent, Δμ1o# and of solute, Δμ2o#, enthalpies, ΔHo# and entropies, ΔSo# of viscous flow, were obtained using the viscosity data. The effect of concentration, temperature, taste behaviour and solute structure were discussed in terms of solute–solvent and solute–solute interactions prevailing in these systems.

Volumetric properties, viscosity and taste behavior of MDMA-HCl in aqueous binary and (water + D-lactose) ternary mixtures at different temperatures

Experimental measurements of density and viscosity of 3,4-methylenedioxymethamphetamine hydrochloride (MDMA-HCl) in aqueous binary and in (water + D-lactose) ternary mixtures have been investigated in different temperature and molality ranges: from (293.15 to 313.15) K and from (0.05 to 0.5) mol·kg−1. In order to study interactions between solute and solvent, besides obtained experimental results for density and viscosity, computational analysis was conducted. From calculated apparent molar volumes, apparent molar volume at infinite dilution, Hepler’s coefficient and viscosity B-coefficients, and hydration number of MDMA-HCl, it was found that in binary aqueous mixture and in (water + D-lactose) ternary mixture MDMA-HCl acting as cosmotropic substance. The taste of MDMA-HCl in these two systems was evaluated through calculated values of apparent specific molar volumes at infinite dilution. The structural entropy and entropy of solvation for MDMA-H+ ion was calculated. It was concluded that the taste of MDMA-HCl is basically bitter and becomes more bitter in the presence of lactose, which is explained by desolvation properties of the D-lactose and by strong interactions between MDMA-HCl and D-lactose.

Density, Viscosity, Refractive Index and Excess Properties of Binary and Ternary Solutions of Poly (Ethylene Glycol), Sulfate Salts and Water at 298.15 K

The refractive index (n_D ), viscosity(η) and density (ρ) values of the poly (ethylene glycol) (PEG) 300,400 and 600 + water , zinc sulfate, magnesium sulfate and aluminum sulfate + water binary and their ternary solutions have been measured at 298.15 K and atmospheric pressure. In this work, the effect of concentration (0.05-0.3 %w/w), PEG molecular weight and type of cation on the n_D,η and ρ of the mention binary and ternary mixtures have been explored. Furthermore, the experimental measurements were applied to compute the refractive index deviation (Δn_D), viscosity deviation (Δƞ), the apparent specific volume (V_φ), excess molar volume (V^E) and excess Gibbs energy of activation for viscous flow〖ΔG〗^(≠E)) for the analysis of the behavior of the solutions. Δn_D and V^E were fitted to the Cibulka and a third-order Redlich–Kister polynomial models to estimate the interaction parameters. The intermolecular interactions between the mixing components were demonstrated by the obtained data from the calculated functions.