Solvation number, thermochemical parameter, and viscosity study of sweeteners in aqueous and non-aqueous media through ultrasonic measurements

Abstract

Ultrasonic velocity measurements are used to elucidate various aspects of solvation chemistry, including solute–solute and solute–solvent interactions. Herein, an attempt is made to study a behavior of two sweeteners, D-fructose and D-sorbitol, in aqueous and non-aqueous media was attempted. D-fructose is a simple sugar found in many foods and can be consumed by diabetics and people suffering from hypoglycemia. D-Sorbitol is a sugar substitute used in diet foods, sugar-free chewing gum, mints, cough syrups, mouthwash, toothpaste etc., D-sorbitol is an excellent humectant and texturizing agent that is also used in other products such as pharmaceuticals and cosmetics. The interactions between the solute and solvent molecules are explained in terms of the solvation numbers of both aqueous and non-aqueous solutions of D-fructose and D-sorbitol. The viscosity study correlates the viscosity of the solution with solvation; here, density, ultrasonic velocity, and viscosity of aqueous and non-aqueous solutions at various concentrations are measured at different temperatures ranging from 35 to 55 °C. These parameters provide sufficient information on the interaction between molecules that may aid chemists in analyzing the mechanisms of the behavior of D-fructose and D-sorbitol in water and the water–ethanol medium through which they are consumed. The Fourier transforms infrared spectra of pure solvent, salt, and their solutions were recorded and analyzed for confirmation.