Enthalpic characteristics of interactions occurring between an ascorbic acid and some saccharides in aqueous solutions

• Published in: Thermochimica acta Vol. 412; no. 1; pp. 121 - 124
• Main Authors: Terekhova, Irina V, Kulikov, Oleg V, Titova, Elena S
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 23.03.2004; Elsevier Science
• Subjects: Aqueous solutions; Ascorbic acid; Enthalpic virial coefficients; Enthalpy of solution; Saccharides; Enthalpy of solution; Ascorbic acid; Aqueous solutions; Enthalpic virial coefficients; Saccharides
• ISSN: 0040-6031; 1872-762X
• DOI: 10.1016/j.tca.2003.09.005

The enthalpies of solution of mono- and disaccharides were measured in water and aqueous ascorbic acid solutions at 298.15 K using a calorimeter of solution. Enthalpies of transfer of saccharides from water to aqueous ascorbic acid solutions were derived, and enthalpic coefficients of pair interaction h xy were calculated according to MacMillan–Mayer theory. Interactions of ascorbic acid with d-fructose and sucrose are energetically favorable and characterized by negative h xy coefficients while h xy for the interactions occurring between ascorbic acid and α- d glucose, d-galactose and maltose are positive. The obtained results are interpreted in terms of the influence of structure and solvation of solutes on the thermodynamic parameters of their interaction in solutions.