Thermo-acoustical analysis of sorbic acid:(food preservative) in an aqueous solution containing propylene glycol:(PG) and hexylene glycol:(HG) by using an ultrasonic technique

Author:

Firdaus Ansari Ammara1,Chakraborty Nabaparna1,Juglan K. C.1

Affiliation:

1. Lovely Professional University

Abstract

Abstract

Within a temperature range of [(293.15 K) to (308.15 K)] and a pressure range of 0.1 MPa, this study analyses molecular interactions in a sorbic acid solution in water. [Sorbic acid + (propylene glycol (PG) / hexylene glycol (HG)) + water] are present in the solution at quantities of [(0.01, 0.03, 0.05) \(mol.{kg}^{-1}\)]. We use the apparatus (Anton Paar DSA 5000 M) to find the density and the speed of sound. From the data we have, we may deduce many thermo-acoustic characteristics. Among the parameters that were experimentally measured were expansibilities, thermal expansion coefficients, volumes of transfer, and partial molar volumes. An effect of sound velocity on apparent molar isentropic compression, partial molar isentropic compression, and partial partial molar isentropic compression were all three forms of transfer pressure. Pair and triplet coefficients, as well as empirical constants, have been discovered to quantify important solute-solvent interactions. ''Propylene glycol has fewer interactions with the solvent than hexylene glycol, according to their characteristics”.

Publisher

Research Square Platform LLC

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