Statistical Thermodynamic Study on the Hydration of Glucose And Its Linear Origami's
| Project/Area Number |
14540476
|
|---|
| Research Category |
Grant-in-Aid for Scientific Research (C)
|
| Allocation Type | Single-year Grants |
|---|
| Section | 一般 |
|---|
| Research Field |
Physical chemistry
|
|---|
| Research Institution | Meijo University |
|---|
Principal Investigator |
OHBA Masher Meijo University, Faculty of Agriculture, Professor, 農学部, 教授 (20298566)
|
|---|
| Project Period (FY) |
2002 – 2003
|
| Project Status |
Completed (Fiscal Year 2003)
|
| Budget Amount *help |
¥2,500,000 (Direct Cost: ¥2,500,000)
Fiscal Year 2003: ¥200,000 (Direct Cost: ¥200,000)
Fiscal Year 2002: ¥2,300,000 (Direct Cost: ¥2,300,000)
|
|---|
| Keywords | GLUCOSE / LINEAR ORIGOMER / PARTIAL MOLAR VOLUME / PARTIAL MOLAR ADIABATIC COMPRESSION / HYDRATION / IODINE-STARCH REACTION / REACTION ENTHALPY / REACTION ENTROPY |
|---|
| Research Abstract |
In order to investigate the hydration behavior of glucose and its linear origomers, we measured the density and sound velocity for the aqueous solutions of some linear origomers of glucose, and calculated the partial molar volumes and the partial molar adiabatic compressions of them last year. In this year, we have extended this investigation up to the heptamer and some dextrin samples including the longer origomers of glucose. We have found that the additivity rule precisely hold for the partial molar volumes of linear origomers including dextrin samples when the partial molar volumes are plotted via the number averaged molecular masses. Some uncertainty is remained in the estimated values of the partial molar adiabatic compression, so the more precise experiment is needed for further discussions.
The study on the hydration of glucose origomers by means of the spectroscopic measurement, which is the second purpose of this project, has been carried out as follows. At first, we confirmed that the temperature of samples in the optical cell is controlled well by circulating the water with constant temperature around the cell. Then, we measured the absorbed spectrum for the iodine-starch reaction. From the concentration dependence of this spectrum, we have estimated the equilibrium constant for this reaction.. Further, we estimated the enthalpy and entropy of this reaction by using the temperature dependence of the equilibrium constant. In several ideas to analyze the iodine-starch reaction, we used the method to determine the coefficients of reaction formula and the equilibrium constant simultaneously for the reaction formula with undetermined coefficients. As the result, we found that the iodine and the amylase chain reacts each other with the ratio 2 : 1. Further, we obtained the reaction enthalpies and entropies. This results show that the iodine-starch reaction is exthothermic and the heat of reaction is larger for shorter chain amylose.
|
Report
(3 results)
Research Products
(2 results)
