Activity coefficients and volumetric properties for the NaBr + maltose + water system were determined at 298.15 K by cell potential and density measurements, respectively. The activity coefficients were evaluated respectively from the cell potential data using the Debye−Huckel and the Pitzer equations, and they are in quite agreement with each other. Infinite-dilution apparent molar volumes for maltose ( ) in aqueous NaBr and those for NaBr ( ) in aqueous maltose were evaluated, respectively. Free energy and volumetric interaction parameters (gES and vES) were also obtained. These results were discussed in terms of the stereochemistry of saccharide molecules and the group additivity model.

Activity Coefficients and Volumetric Properties for the NaBr + Maltose + Water System at 298.15 K

Densities for monosaccharide (D-xylose, D-arabinose, D-glucose, D-galactose)–NaI–water solutions were measured at 298.15 K and were used to calculate the apparent molar volumes of these saccharides and NaI. Infinite dilution apparent molar volumes for the saccharides (VΦ,S∘) in aqueous NaI and those for NaI (VΦ,E∘) in aqueous saccharide solutions and partial molar volumes of the saccharides (VS) and NaI (VE) at each composition have been evaluated, together with the standard transfer volumes of the saccharides (Δtr VS∘) from water to aqueous NaI and those of NaI (ΔtrVE∘) from water to aqueous saccharide solutions. It was shown that the Δ tr VS∘ and ΔtrVE∘ values are positive and increase with increasing co-solute molalities. Volumetric parameters indicating the interactions of NaI with saccharides in water were also obtained and applied to explore the interactions between saccharides and NaI in water. A comparison of the νES value for NaI with those for NaCl and NaBr showed that for a given saccharide, except for glucose, the νES value for NaBr is the largest of three sodium halides (NaCl, NaBr and NaI). These were interpreted in terms of the apparent molar electrostriction volumes (Δ Ve) and the structure interaction model.

Volumetric Parameters of Interaction of Monosaccharides (D-xylose, D-arabinose, D-glucose, D-galactose) with NaI in Water at 298.15 K

The mixture electrolyte { y LiCl+(1− y )KCl}(aq) has been studied by the hygrometric method at 298.15 K. The water activities are measured at total molalities from 0.3 mol kg −1 to about saturation for different ionic-strength fractions y of LiCl with y =0.33, 0.50, and 0.67. The results allow the deduction of osmotic coefficients. The experimental results are compared with the predictions of the Zdanovskii–Stokes–Robinson, Kusik and Meissner, Robinson and Stokes, Lietzke and Stoughton, Reilly–Wood and Robinson, and Pitzer models. From these measurements, the new Pitzer mixing ionic parameters are determined and used to predict the solute activity coefficients in the mixture. The excess Gibbs energy is also determined.

The thermodynamic study of the system LiCl–KCl–H2O at the temperature 298.15 K

The mixed aqueous electrolytes system of sodium and lithium chlorides has been studied by the hygrometric method at 298.15 K. The relative humidities of this system are measured at the total molalities from 0.3 mol kg−1 to about saturation for different ionic-strength fractions y of NaCl with y = 0.33 , 0.50 and 0.67. The results allow the deduction of water activities and osmotic coefficients. The experimental results are compared with the predictions of the Zdanovskii–Stokes–Robinson (ZSR), the Kusik and Meissner (KM), Robinson and Stokes (RS), Lietzke and Stoughton (LSII), Reilly, Wood and Robinson (RWR), and Pitzer models. From these measurements, the Pitzer mixing ionic parameters are determined and used to predict the solute activity coefficients in the mixture for different ionic-strength fractions of NaCl. The excess Gibbs energy is also determined.

Thermodynamic properties of multicomponent NaCl–LiCl–H2O aqueous solutions at temperature 298.15 K

The enthalpy and entropy interaction parameters of cesium chloride with saccharide (d-glucose, d-galactose, d-xylose and d-arabinose) in water at

Thermodynamic parameters of the interaction of CsCl with monosaccharide (d-glucose, d-galactose, d-xylose, and d-arabinose) in water at

The enthalpy and entropy interaction parameters of cesium chloride with saccharides (d-glucose, d-fructose and sucrose) in water at 298.15 K

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Jiang Yucheng

Papers

Thermodynamic parameters of the interaction of CsCl with monosaccharide (d-glucose, d-galactose, d-xylose, and d-arabinose) in water at

The enthalpy and entropy interaction parameters of cesium chloride with saccharide (d-glucose, d-galactose, d-xylose and d-arabinose) in water at

The enthalpy and entropy interaction parameters of cesium chloride with saccharides (d-glucose, d-fructose and sucrose) in water at 298.15 K

The solubility of ternary system RbBr/CsBr-CH3OH/C2H5OH-H2O at different temperatures