ULTRASONIC STUDIES AND MOLECULAR INTERACTION STUDIES ON SARDINE FISH OIL AND ANILINE BINARY MIXTURE

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1 International Journal of Advanced Research in Engineering and Technology (IJARET) Volume 6, Issue 10, Oct 2015, pp , Article ID: IJARET_06_10_013 Available online at ISSN Print: and ISSN Online: IAEME Publication ULTRASONIC STUDIES AND MOLECULAR INTERACTION STUDIES ON SARDINE FISH OIL AND ANILINE BINARY MIXTURE P. Bosco Dhanaseeli Department of Chemistry, AMET University Tamil Nadu, India S. Rajesh and V. Balasubramanian Department of Chemistry, King Nandhivarman College of Arts and Science, Thellar, Tamilnadu. ABSTRACT The molecular interaction study of a binary liquid mixture containing aniline and sardine fish oil has been carried out. This study has been done with the aid of ultrasonic technique by finding out ultrasonic velocity and other acoustic parameters adiabatic compressibility, intermolecular free length, acoustic impedance relaxation time, adsorption coefficient, free volume, internal pressure and molecular interaction parameter. The study has been carried out by taking the binary mixture at different concentration of 0.2, 0.4, 0.6, 0.8 and 1% concentration and also at varying temperature of 303,308 and 313K.The result are discussed in relative detail and interpreted about structural and specific interaction that is predominated by hydrogen bonding. Cite this Article: P.Bosco Dhanaseeli, S.Rajesh and V.Balasubramanian. Ultrasonic Studies and Molecular Interaction Studies on Sardine Fish Oil and Aniline Binary Mixture. International Journal of Advanced Research in Engineering and Technology, 6(10), 2015, pp INTRODUCTION The science of sound technology is known as acoustics. The normal audible frequency range for human ear is 20Hz to 20,000Hz. Any sound with frequency below 20 Hz or above 20 khz is known as the ultrasonic sound. Sound below 20Hz is known as lower audible range and the sound above 20 khz is termed as the upper audible range 1. Ultrasonic waves are sound waves of short wavelength with very high frequency and have high energy content. It differs from the traditional energy sources like heat, light or other ionizing radiations in duration, pressure and energy per molecule. Due to their smaller wavelength, they have a high penetrating power. They 86 editor@iaeme.com

2 Ultrasonic Studies and Molecular Interaction Studies on Sardine Fish Oil and Aniline Binary Mixture can travel over long distance without much loss of energy and produces heat when they travel through a substance. Just like any other ordinary sound waves they get reflected and absorbed. As in photochemistry, very large amounts of energy are introduced in a short period of time using an ultrasonic radiation 2. Ultrasonic waves can be generated and detected using ultrasonic transducer. The transducers are piezoelectric, magnetostrictive, electrostatic or a capacitive device. Active transducers or transmitters are those, which convert electrical energy to ultrasonic energy, and passive transducers or receivers are those which convert ultrasonic energy into electrical energy. Thus transducers can be used both as transmitter and receivers. The different types of transducers used in the production of ultrasonic waves are Magnetostrictive transducer, Electromagnetic transducer, Pneumatic transducer, Mechanical transducer or piezoelectric transducer. A Piezoelectric transducer is used in the current investigation. These transducers are widely used for generating and detecting ultrasonic energy at all levels of intensity 3 The ultrasonic velocity (u), density (ρ) and viscosity (η) have been measured in binary liquid mixtures containing a-picolin in Ethanol at K and K. From these data some of acoustical parameters such as adiabatic compressibility, free length (Lf), free volume (Vf) and internal pressure (pi) have been computed using the standard relations SCOPE AND OBJECTIVE The aim of the experiment is to prepare a binary liquid mixture of sardine fish oil and aniline at varying concentration and to study their molecular interactions at varied temperature by making use of ultrasonic technique. Values of density, viscosity and ultrasonic velocity of the liquid mixture is to be obtained using the experimental methods and other thermo dynamical acoustic parameters such as adiabatic compressibility, intermolecular freelength, specific acoustic impedance, absorption coefficient, relaxation time, free volume, internal pressure, LennardJonnes potential, Rao s constant etc., are calculated. These values are used to study the molecular interaction in the binary mixture. 3. EXPERIMENTAL METHODS The materials employed at the various stages of investigation, experimental procedure adopted to prepare some of the starting compounds and methods of purification of solvents have been indicated. It also deals with a brief account of different physicochemical techniques employed for the characterization of sardine fish oil and aniline Density (ρ) Determination The density of the experimental liquid mixture of sardine fish oil and aniline is determined by the using pycnometer. Density determination by pycnometer is a very precise method. It uses a working liquid with well-known density, such as water. In the current project, we have used distilled water as the working liquid, for which temperature dependent values of density ρ H2O are shown 8 in table editor@iaeme.com

3 P.Bosco Dhanaseeli, S.Rajesh and V.Balasubramanian Table 1 T( c) ρ H2O (g/cm 3 ) The pycnometer is a glass flask with a close fitting ground glass stopper with a capillary hole through it. This fine hole releases a spare liquid after closing a top filled pycnometer and allows for obtaining a given volume of measured and/or working liquid with a high accuracy Viscosity (Ƞ) Measurement To measure the viscosity of liquids, Capillary viscometer, based on Poiseuille s law, is commonly used. Oswald viscometer is used in the present study for measuring the viscosity. 4. RESULTS AND DISCUSSION The results obtained from the above experiment and the inferences drawn from the results are discussed in relative detail in this chapter. The measured ultrasonic velocities (U), densities (ρ), viscosity s (ƞ) and other acoustical parameters values at 303, 308 and 313 K is given in the tables 1,2 and 3 given below. Table 4.1 Density and Viscosity values for sardine fish oil and aniline binary mixture at varying concentrations and temperatures. DENSITY ρ(kg/m 3 ) VISCOSITY/10-4 (Nsm -2 ) editor@iaeme.com

4 velocity (ms-1) Ultrasonic Studies and Molecular Interaction Studies on Sardine Fish Oil and Aniline Binary Mixture Table 4.2 Ultrasonic velocity values of sardine fish oil and aniline binary mixture at varying concentration and temperatures. ULTRASONIC VELOCITY U (ms-1) From the graph it is observed that the ultrasonic velocities are decreasing with the increasing value of temperature. But it is decreasing with increasing solute concentration at particular temperature. Plot has been drawn for various velocities, that are various with different concentration and temperature. The increase in ultrasonic velocity at higher temperature is because of the solvent-solute interaction and decrease in velocity with increase in concentration is because of the weakening of intermolecular forces among the molecules concentration Figure 4.1 Concentration Vs Ultrasonic velocity 313k 89 editor@iaeme.com

5 Adiabatic compressibility (Kg -1 ms 2 ) P.Bosco Dhanaseeli, S.Rajesh and V.Balasubramanian Concentration 313K Figure 4.2 Adiabatic compressibility Vs concentration Table 4.3 Adiabatic compressibility values of sardine fish oil and aniline mixture at varying concentrations and temperature. ADIABATIC COMPRESSIBILITY κ/10-10 (Kg-1ms 2 ) The figure 4.4 depicts the variation of free length with concentration and temperature. The intermolecular free length depends on the adiabatic compressibility and independent of the velocity. The behavior of intermolecular free length is an inverse behavior of sound propagation. Thus, by increasing the concentration of sardine fish oil and aniline, free length is found to increase. The increase in free 90 editor@iaeme.com

6 Free lenght (Lf/10-9 ) Ultrasonic Studies and Molecular Interaction Studies on Sardine Fish Oil and Aniline Binary Mixture length values with decreasing ultrasonic velocity seems to be because of solute-solute interaction K Concentration Figure 4.3 Free length Vs Concentration Table 4.4 Free length values for sardine fish oil and aniline binary mixture at varying concentrations and temperatures FREE LENGTH Lf/10-9 (m) editor@iaeme.com

7 Acoustic impedance (Kgm -2 s -1 )) P.Bosco Dhanaseeli, S.Rajesh and V.Balasubramanian Table 4.5 Acoustic impedance values of sardine fish oil and aniline mixtures at varying concentrations and temperatures ACOUSTIC IMPEDANCE Z(Kgm -2 s -1 ) K Concentration Figure 4.4 Acoustic impedance Vs concentration The figure above indicates a plot of acoustic impedance and temperature. The trend in the variation of impedance with temperature is reversing to that of ultrasonic velocity. Acoustical impedance values also suggest strong molecular interaction among the components at increasing solute concentration. But it decreases with increasing temperature at all concentrations. It suggested the solute-solvent interaction is lesser at higher temperatures owing to thermal agitation editor@iaeme.com

8 Ultrasonic Studies and Molecular Interaction Studies on Sardine Fish Oil and Aniline Binary Mixture Table 4.6 Relaxation time values of sardine fish oil and aniline at varying concentrations and temperatures CONCENTRATIO N RELAXATION TIME τ/10-6 (s) Figure 4.5 represents the variation of relaxation time with concentration at different temperatures. Acoustic relaxation time increases with increasing concentration. The dispersion of ultrasonic waves is the characteristic time of relaxation processes that causes the dispersion. Increase in relaxation time indicates that degree of cooperation for relaxation of the molecule increases which in turn increases the bulk of cluster when solute is added to solvent. Relaxation time (t/ Concentratio n Figure 4.5 Relaxation time Vs concentration 93 editor@iaeme.com

9 Internal Pressure P.Bosco Dhanaseeli, S.Rajesh and V.Balasubramanian K Concentration Figure 4.6 Internal pressure vs. concentration The above figure indicates the variation of internal pressure with concentration and temperature. The internal pressure is a measure of cohesive force among solute and solvent. The internal pressure values are given in the table 4.8. These values indicate that internal pressure decreases with increasing temperature. Table 4.7 Absorption coefficient values of sardine fish oil and aniline binary liquid mixture at varying concentration and temperature ABSORPTION COEFFICIENT α/f 2 /10-8 (Npm -1 s 2 ) editor@iaeme.com

10 Ultrasonic Studies and Molecular Interaction Studies on Sardine Fish Oil and Aniline Binary Mixture Table 4.8 Internal Pressure values of sardine fish oil and aniline at various concentrations and temperature INTERNAL PRESSURE (π i ) Table 4.9 Free volume values of sardine fish oil and aniline binary liquid mixture at varying concentration and temperature FREE VOLUME Vf/10-8 (m 3 /mol) editor@iaeme.com

11 Free Volume (m3/mol) P.Bosco Dhanaseeli, S.Rajesh and V.Balasubramanian Concentration 313K Figure 4.7 Free volume vs. concentration The figure here represents that free volume increases with increasing concentrations and frequencies but decreases with increasing temperatures. Free volume is one of the significant factors in explaining the free space and its dependent properties have close connection with molecular structure and it can show interactions between liquid mixtures. When concentration of solute is increased, because of hydrogen bonding in aniline the molecules of solute may be arranged in the solvent in such a way that void space may not be available because the solute becomes less compressible and hence free volume increases. Increase in free volume shows ion-solvent interaction in the solution. REFERNCES [1] Ramteke, J.N. Adv. Appl. Sci. Res., 3(3) (2012): [2] ShanmugaPriya, C., Nithya, S., Velraj, G., Kanappan, A.N. International Journal of Advanced Science and Technology (18) (2010) [3] Krishnamurthi, P., Thenmozhi, P.A., (2012) J. Chem. Pharm. Res., 4(11): [4] Ubagaramary, D., Dr. Neeraja, P., IOSR J. App. Chem., 2(5)(2012): [5] Kumar, R., Mahesh, R., Shanmugapriyan, B., Kannappan, V., Indian J. Pure appl. Phys., 50 (2012): 633 [6] Iloukhani, H., Samiey, B., Phys. Chem. Liq., 45 (2007):571 [7] Mehra, R., Gaur, A.K., J. chem. Engg. Data, 53(2008): editor@iaeme.com