We have located links that may give you full text access.
JOURNAL ARTICLE
RESEARCH SUPPORT, NON-U.S. GOV'T
Effect of protic ionic liquid on the volumetric properties and taste behaviour of sucrose.
Food Chemistry 2015 Februrary 16
The volumetric properties and taste behaviour of sucrose in aqueous solutions of a protic ionic liquid (3-hydroxypropylammonium acetate) have been studied at temperatures, T=(293.15-318.15)K and at atmospheric pressure. Apparent molar volumes, V2,ϕ, apparent specific volumes, ASV, apparent molar isentropic compressibilities, Ks,2,ϕ, and apparent specific isentropic compressibilities, ASIC, were calculated from measured density, ρ and speed of sound, u data. Partial molar volumes, V2(°), and partial molar isentropic compressibilities, Ks,2(°) at infinite dilution, transfer parameters (ΔtV2(°) and ΔtKs,2(°)), expansion coefficients, [(∂V2(°)/∂T)P and (∂(2)V2(°)/∂T(2))P], interaction coefficients, (YAB and YABB) and hydration numbers, Nw, were also evaluated and discussed in terms of solute-cosolute interactions. Further, the effect of protic ionic liquid on the taste behaviour of sucrose has been discussed from ASV and ASIC parameters, as these parameters, which are sensitive to solvation behaviour of solute, are divided into four basic taste qualities occupying certain ranges.
Full text links
Get seemless 1-tap access through your institution/university
For the best experience, use the Read mobile app
All material on this website is protected by copyright, Copyright © 1994-2024 by WebMD LLC.
This website also contains material copyrighted by 3rd parties.
By using this service, you agree to our terms of use and privacy policy.
Your Privacy Choices
You can now claim free CME credits for this literature searchClaim now
Get seemless 1-tap access through your institution/university
For the best experience, use the Read mobile app