通过（13）C核磁共振测定的各种碳酸饮料中CO(2)分子的扩散系数。

Diffusion coefficient of CO(2) molecules as determined by (13)C NMR in various carbonated beverages.

作者信息

Liger-Belair Gerard, Prost Elise, Parmentier Maryline, Jeandet Philippe, Nuzillard Jean-Marc

机构信息

Laboratoire d'OEnologie, UPRES EA 2069, URVVC, Faculté des Sciences de Reims, Moulin de la Housse, B.P. 1039, 51687 Reims, Cedex 2, France.

出版信息

J Agric Food Chem. 2003 Dec 17;51(26):7560-3. doi: 10.1021/jf034693p.

DOI:10.1021/jf034693p

PMID:14664507

Abstract

In this paper, the NMR technique was used, for the first time, to accurately determine the diffusion coefficient D of CO(2)-dissolved molecules in various carbonated beverages, including champagne and sparkling wines. This parameter plays an important role concerning the bubble growth during its rise through the liquid (see ref 3). The diffusion coefficient of CO(2)-dissolved molecules D was compared with that deduced from the well-known Stokes-Einstein equation and found to significantly deviate from the general trend expected from Stokes-Einstein theory, i.e, D(SE) proportional, variant 1/eta, where D(SE) is the Stokes-Einstein diffusion coefficient and eta the viscosity of the liquid medium.

摘要

在本文中，首次使用核磁共振技术精确测定了溶解在包括香槟和起泡葡萄酒在内的各种碳酸饮料中的二氧化碳分子的扩散系数D。该参数对于气泡在液体中上升过程中的生长起着重要作用（见参考文献3）。将溶解二氧化碳分子的扩散系数D与根据著名的斯托克斯-爱因斯坦方程推导得出的扩散系数进行了比较，发现其显著偏离了斯托克斯-爱因斯坦理论预期的一般趋势，即D(SE)∝1/η，其中D(SE)是斯托克斯-爱因斯坦扩散系数，η是液体介质的粘度。