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支链淀粉在水相和非水相溶液中的偏摩尔体积随温度的变化。

Temperature dependence of soret coefficient in aqueous and nonaqueous solutions of pullulan.

机构信息

Department of Physics, Tokai University, Hiratsuka, Kanagawa 259-1292, Japan.

出版信息

Biomacromolecules. 2010 Mar 8;11(3):740-7. doi: 10.1021/bm9013149.

Abstract

We present experimental results of the temperature dependence of the Ludwig-Soret effect for pullulan solutions. The Soret coefficients of 5.0 g L(-1) pullulan in water and in dimethyl sulfoxide (DMSO) were determined in the experimental temperature range between 20.0 and 50.0 degrees C by means of thermal diffusion Forced Rayleigh scattering (TDFRS). The sign of the Soret coefficient of pullulan in water is negative at room temperature, which indicates that the pullulan molecules migrate to the warm side of the fluid. The Soret coefficient of pullulan increases steeply with increase of the solution temperature and shows a sign change from negative to positive at 41.7 degrees C. The positive sign of the Soret coefficient means the pullulan molecules move to the cold side. In contrast to the aqueous solution, the solution of pullulan in DMSO shows a very weak temperature dependence of the Soret coefficient and has always a positive sign. In addition to the TDFRS experiments, we also performed light scattering (LS) experiments for the pullulan solutions under homogeneous temperature condition in a temperature range between 20.0 and 55.0 degrees C. The thermodynamic properties of pullulan solutions obtained by LS show no pronounced correlation with the thermal diffusion behavior of pullulan. These results indicate the existence of a special role of interactions due to solvation on the temperature dependence of the thermal diffusion behavior of polysaccharide solutions.

摘要

我们呈现了对于支链淀粉溶液的劳埃德-绍特效应的温度依赖性的实验结果。通过热扩散强制瑞利散射(TDFRS),在实验温度范围 20.0 到 50.0 摄氏度之间,我们确定了 5.0 g L(-1) 支链淀粉在水中和二甲基亚砜(DMSO)中的绍特系数。在室温下,支链淀粉在水中的绍特系数为负,这表明支链淀粉分子迁移到流体的温暖侧。随着溶液温度的升高,支链淀粉的绍特系数急剧增加,并在 41.7 摄氏度时从负变为正。绍特系数的正值意味着支链淀粉分子移动到冷侧。与水溶液相比,支链淀粉在 DMSO 中的溶液的绍特系数对温度的依赖性非常弱,并且始终具有正值。除了 TDFRS 实验之外,我们还在 20.0 到 55.0 摄氏度的温度范围内,对支链淀粉溶液进行了均相温度条件下的光散射(LS)实验。LS 得到的支链淀粉溶液的热力学性质与支链淀粉的热扩散行为没有明显的相关性。这些结果表明,在多糖溶液的热扩散行为的温度依赖性中,由于溶剂化作用存在特殊的相互作用的作用。

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