Solution Behavior of Sugars and Pseudo-Sugar in Water at 298 K

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1 Available nline at Der Pharmacia Sinica, 2017, 8(2):28-32 Slutin Behavir f Sugars and Pseud-Sugar in Water at 298 K Shaukat Ajim Shah 1*, Ratnakar Lanjewar 2 and Mamta Lanjewar 3 1 Department f Chemistry, Anand Niketan Cllege, Warra, Chandrapur, India 2 Department f Chemistry, Dharampeth De Cllege, Nagpur, India 3 Department f Chemistry, RTM, Nagpur University, Nagpur, India ISSN : CODEN (USA): PSHIBD ABSTRACT Densities (ρ) and viscsities (η) f dextrse, fructse and myinsitl have been measured in cncentrate aqueus slutin, cncentratin range M at 298 K. Frm the density, the apparent mlar vlume (Φv) and partial mlar vlume (Φv) were calculated. The viscsity cefficient B and A were calculated frm the viscsity data using Jnes- Dle equatin fr all the studied sugars and pseud-sugar. The data were als analyzed fr Stauarding equatin. Frm these parameters, results were crrelated with slute-slute, salvatin f slute and slute-slvent interactins. All sugars and pseud-sugar revealed structure making prperties. Keywrds: Apparent mlar vlume, Partial mlar vlume, Jne-Dle equatin, Myinsitl, Pseud-sugar INTRODUCTION The mlecular interactins f dilute as well as cncentrate slutin f sugars in water play an imprtant rle in expressing bilgical and medicinal prcesses f cellular systems. The vlumetric and viscmetric behavir f electrlytes and nn-electrlytes prvide useful infrmatin fr slute-slvent and slute-slute interactins [1,2]. In this regard densities and viscsities were used fr investigatin f mlecular interactins [3]. Apparent mlar vlume and partial mlar vlume f slute in slutin are used t study slute-slvent affinity [4,5]. Aqueus slutin f carbhydrates has been widely used in fd and medicinal applicatins [6-10]. Carbhydrates and their derivatives are mst imprtant class f bimlecules and reveal their bilgical adaptability f varius functins such as structure and prtective metablic recgnitin. In additin t biavailability and metablic stability, carbhydrate mlecules display high receptr affinity and selectivity [11]. It is an essential cmpnent fr maintaining cell viability, natural cell prtective agent as well as energy reservir in many rganisms [12,13]. Amng the cyclic plyls, My-insitl (C 6 H 12 O 6 ) is a cyclic sugar alchl. It is als knwn as cyclitl. The chemistry f the cell is cntrlled by my-insitl. There shuld be cmmunicatin between uter and inner envirnment f a cell. The calcium channels f cell membrane can be pened by the derivative f my-insitl (insitl-1,4,5- triphsphate). It allws the calcium ins t enter int the extracellular fluids [14]. The bjective f this wrk is t wrk ut vlumetric and viscmeteric parameters such as apparent mlar vlume (Φv), partial mlar vlume (Φ v ), A and B Jne-Dle cnstant and Staurding cnstant f dextrse, fructse and myinsitl in aqueus slutin by using density and viscsity at varius cncentratin and at 298 K. MATERIALS AND METHODS Dextrse, fructse and myinsitl used in this wrk were analytical grade with purity f >99% was prcured frm Lba Chemie (dextrse and fructse) and SHIMADZU. The water used fr the preparatin f slutin was duble distilled. The mlar aqueus slutins f slutes were prepared by using digital electrnic balance (Mdel-AJO20, aiwa) with an accuracy f ± 0.1 mg. 28

2 Densities (ρ) and viscsities (η) f aqueus slutins f dextrse, fructse and myinsitl were measured by using specific gravity bttle by relative measurement methd with accuracy f ±0.1 kg.m -3 and An Ostwald s viscmeter was used fr the measurement f viscsity f liquid mixtures with an accuracy f Nsm 2. The viscmeter was calibrated befre used. Time flw f water and liquid slutins were measured respectively. RESULTS AND DISCUSSION The density, ρ (g cm -3 ) and viscsity data f dextrse, fructse and myinsitl measured at temperature 298 K as functin f cncentratin, (ml dm -3 ) are given in Table 1. Apparent mlar vlume can be calculated frm the density data by using eq. (1) [15]. Φ v =M/ρ 1000 (ρ ρ )/Cρ (1) Where Φ v, C, ρ, ρ and M are the apparent mlar vlume, mlarity, density f the slutin, density f slvent (water) and mlar mass f slute, respectively. When a slute disslved int slvent t make slutin, there may be changed in vlume due t slute-slvent interactins; this changed vlume is called apparent mlar vlume. Apparent mlar vlume at infinite dilutin where the slute-slute interactin is cmpletely vanished is called partial mlar vlume [16]. Apparent mlar vlume and partial mlar vlume are used t reveal hydratin f slute and slute-slvent structural interactins. The smaller apparent mlar vlume values f sugars indicate strng hydratin f slute mlecules [17]. At higher cncentratin, hydratin rate f slute (slute-slvent) interactin decreased and slute-slute interactin increased due t the increase in electrstatic attractins between slute mlecules [16]. The apparent mlar vlume (Φv) data fr dextrse, fructse and myinsitl can be expressed with Messn s relatin given by eq. (2) least square fit methd [18,19]. Φv=Φ v + S v C (2) Where, Φ v, is partial mlar vlume, first cefficient f fit and knwn as partial mlar vlume. Partial mlar vlume prvides infrmatin abut slute-slvent interactins. The values f Φ v and S v fr the sugars and myinsitl at 298 K in Table 1. The value f Φ v and S v were calculated with the help cmputer using the relatin f Eq. (2). The Φ v values are psitive fr dextrse, fructse and myinsitl specifying thereby psitive interactin between slute and slvent mlecules. The value S v is negative fr all the slutes, which indicates weak slute-slute interactins. Relative viscsity f dextrse, fructse and myinsitl slutins at different cncentratins was calculated cnsidering slutes as mnmer unit f plymer system. Thus, if η is the viscsity f slutin and η is the viscsity f pure slvent at 298 K. The plymer species fllw Staurding [20] the Eq. (3) is given by: (η η )/η =kn Cn Where, k is cnstant fr a given slute in a given slvent, C is the mlar cncentratin f slute and n is the number f mnmer units in plymer. The bserved relative viscsity values fr dextrse, fructse and myinsitl are given in the Table 2. Table 1: Apparent mlar vlume (Φv), partial mlar vlume (Φv) and Sv, dextrse, fructse and myinsitl at 298 K at different cncentratin Cncentratin (ml dm -3 ) C Φv (m 3 ml -1 ) Glucse Fructse Myinsitl Φ v (m 3 ml -1 ) Sv (m 3 Kg 1/2 ml -3/2 ) (3) 29

3 Observed data were used t examine hw fr the results f viscsities f dextrse, fructse and myinsitl slutins agree with Eq. (3) applicable fr plymers. Therefre, the relative viscsity values were pltted against different cncentratins f studied sugars and nn-sugar and fr all these mlecules plt shws linearity. At zer cncentratin, intercept value is fund t be the minimum. The values f slpe (kn) fund fr different studied slutes are presented in Table 3. The structure making and structure breaking prperties f slutes is als reprted by cnsidering Jne-Dle [21] eq. (4), in term f viscsity cefficient B and intercept A. η/η =1+A+B C (4) Where, η/η is the relative viscsity, C is mlar cncentratin f slute, A and B are cnstants fr the studied slute. A-cefficient represents the cntributin frm interinic electrstatic frces and the B- cefficient measures the rder r disrder prduced by the ins in case f electrlyte and slutes in case f nn-electrlyte in the slvent structure [22]. Therefre (η/η 1)/ C values were pltted against C shws linearity fr all sugar slutin with slpe B and intercept A. The values f bth the cnstants are reprted in Table 3 fr dextrse, fructse and myinsitl. The Jne- Dle equatin is mre useful fr inic slute because A gives infrmatin abut interinic electrstatic frces. In ur present study, sugars and myinsitl are cvalent (nn-electrlytes). Therefre, the values f A fr all the studied slutes are very small because the interinic interactin is very pr in case f nn-electrlytes. The very small values f intercept A may be due t hydrgen bnding r Vander Waal s frces. It is bserved frm the results (Table 3), the values f cefficients B are psitive fr all the studied mlecules in aqueus slutins designating that slute-slvent interactins/slute-slute interactin are mre significant and all the sugars and nn-sugar (myinsitl) behave as structure maker. The values f cefficient B is in the rder f myinsitl>fructse>dextrse. The trends f variatin f cefficient B f aqueus slutin f dextrse, fructse and my-insitl may be explained as shwn in Table 3. It is bserved that strength f mlecular interactin f carbhydrates (dextrse, fructse and my-insitl) depends n mlecular ring size and percentage f axial and equatrial hydrxyl grups. It is mre favrable when the hydrxyl grup is at the equatrial psitin [23]. It seems that strength f intermlecular interactin f equatrial OH grups is mre. Dextrse has mre percentage f equatrial OH grup. It shuld have strng assciatin with slvent mlecules as cmpared t fructse and my-insitl. The result shws that the trend f mlecular assciatin is in the rder f dextrse<fructse<my-insitl. This can be explained that dextrse is present as a pyranse ring, furanse and straight chain frm. But mst stable frm f dextrse in aqueus medium is pyranse frm. Fructse is present Table 2: Relative viscsities (η/η) fr dextrse, fructse and myinsitl at 298 K at different cncentratin Cncentratin (C) (ml dm -3 ) C ( η /η ) fr sugars Dextrse Fructse Myinsitl Table 3: Values f parameters f Staurding and Jne-Dle equatin fr dextrse, fructse and myinsitl at 298 K in aqueus slutin Sugars (η/η -1) vs. C (η/η -1)/ C vs. C B 10 3 /Φ v B=0.55 dm Dextrse kn= dm 3 ml 3 ml A= dm 3/2 ml -1/2 Fructse kn= dm 3 ml -1 B=0.64 dm 3 ml -1 A= dm 3/2 ml -1/ Myinsitl kn= dm 3 ml -1 B=0.71 dm 3 ml -1 A= dm 3/2 ml -1/

4 as a furanse ring as well as straight chain frm which have five hydrxyl ( OH) grup, but ut f these five; tw are attached t CH 2 grups and nt t the ring. It is knwn that the interactins between pen chain aliphatic OH grups and slvent mlecules are mre extensive than cyclic cmpunds with slvent [24]. Hence, fructse is smewhat mre hydrated than dextrse. My-insitl is present as six membered rings and has same number f equatrial OH grups as like dextrse, but ne OH grup is mre than in dextrse and fructse and hence frms mre number f hydrgen bnds and reveals strng mlecular interactin [25]. The Φ v values fr all sugars and nn-sugar are psitive which suggest that all the studied slutes interact with water mlecules thrugh hydrgen bnding (diple-diple interactins) f hydrxyl grups present in the slute mlecules. The bserved cnstant k f dextrse, fructse and myinsitl has values in the same rder f cefficient B which are reprted in Table 3. The slvatin f any slute can be decided frm the magnitude f B/Φ v. These values are imprtant indicatrs [26] as t whether a particular slute is slvated r unslvated. If the value f this rati is in between 0-2.5, slute is suppsed t be unassciated species. If the value is greater than 2.5, it is slvated. Greater the value greater wuld be assciatin [27]. Frm Table 3, it is bserved that B/Φ v flws the rder myinsitl>fructse>dextrse. REFERENCES [1] Jamal, MA., et al., Fd Chemistry, (1): p [2] Miller, FS., Surd, A., Shin, C., Jurnal f Physical Chemistry, (7): p [3] Klftar, C., Hrvat, J., Tasic, RD., Jurnal f Acta Chimica Slvernica, (2): p [4] Shamil, S., et al., Chemical Senses, (2): p [5] Birch, GG, Jurnal f Pure and Applied Chemistry, (74): p [6] Nithiyanantham, S., et al., Jurnal f Cmputatinal and Theretical Nanscience, (1): p [7] Nithiyanantham, S., Palaniappan, L., Jurnal f Cmputatinal and Theretical Nanscience, (5): p [8] Nithiyanantham, S., Palaniappan, L., Arabian Jurnal f Chemistry, (1): p [9] Savarglu, G., Ozdemir, M., Jurnal f Mlecular Liquids, (4): p [10] Vanathi, V., et al., Jurnal f Cmputatinal and Theretical Nanscience, (7): p [11] Cmesana, JF., et al., Jurnal f Chemical & Engineering Data, (5): p [12] Jumel, K., Harding, S., Hayler, E., Carbhydrates Plymers, (3): p [13] Punitha, S., et al., Jurnal f Saudi Chemical Sciety, (2): p [14] Clayden, W., et al., Oxfrd University Press, New Yrk, [15] Miller, FJ., Surd, AL., Shin, C., The Jurnal f Physical Chemistry, (9): p [16] Jamal, MA., et al., Fd Chemistry, (12): p [17] Galema, SA., Hiland, H., The Jurnal f Physical Chemistry, (4): p [18] Klfuftar, C., Hrvat, C., Tasic, RD., Acta Chimica Slvenica, (7): p [19] Massn, DO., Philsphical Magazine, (1): p [20] Millard, EB., Physical Chemistry fr Cllege, McGraw-Hill bk Cmpany, [21] Jne G., Dle, M., Jurnal f the American Chemical Sciety, (2): p [22] Falkenhgen, H., Vernn, EL., Jurnal f Physics, (1): p [23] Tait, MJ., et al., Jurnal f Slutin Chemistry, (3): p [24] 31

5 [25] Cmesana, JF., et al., Jurnal f Chemical & Engineering Data, (2): p [26] Nishikawa, S., Kuramt, N., Uchiyama, T., Bulletin f the Chemical Sciety f Japan, (3): p [27] Jahagirdar, DV., et al., Jurnal f Mlecular Liquids, (1): p