Study of Structure Making/Breaking Properties of Glucose, Fructose, Sucrose and Maltose in Aqueous KCl at Various Temperatures

Abstract

The volumetric and viscometric studies of glucose, fructose, sucrose and maltose have been determined in 0.05 M and 0.5 M KCl solutions at 298.15, 303.15, 308.15 and 313.15 K. The apparent molar volume (φv) values vary linearly with square root of concentration of KCl solution. The limiting apparent molar volume (φ 0 v) has been interpreted in terms of solute-solvent interaction. The φ 0 v values vary with temperature and can be represented in the power series of structure making and breaking capacity of electrolyte is inferred from the sign of dB/dT values. The apparent molar expansibility has also been determined. Glucose, fructose, sucrose and maltose have been found to be structure maker and breaker in aqueous KCl from molar volume as well as viscosity studies.