CHARACTERIZATION OF PHYSICAL STRUCTURE FROM MEASUREMENTS OF SOUND VELOCITY IN AQUEOUS SOLUTIONS OF VARIOUS SACCHARIDES AND ALDITOLS

Little basic research has been reported on the physical structure of aqueous solutions of saccharides. Sound velocimeters can be used to study physical structure of solutions, non-destructively. The La Place relationship was used to calculate adiabatic compressibility values for solutions from experimentally determined values for sound velocity and density. Using a sound velocimeter, aqueous solutions of twelve alditols and saccharides were studied at various concentrations and temperatures. Data indicated that over most of the temperature range employed (20 to 70 C) adiabatic compressibility of the solutions was the dominant factor in defining sound velocity through and structural rigidity of solution. As concentration of solute increased, more rigid structures were formed in solution, which caused sound velocity values to increase with increasing concentrations of solute; maximum sound velocity values were obtained at progressively lower temperatures.;Analysis of data for sound velocity, density and adiabatic compressibility of various solutions provided partial insight into effects of each solute molecule on structure of solutions. A furanose form in a monosaccharide contributed to a more rigid structure than did a pyranose ring when below 30C. At higher temperatures the pyranose ring provided more rigidity than did the furanose ring. Hydroxyl groups in the equatorial position generally contributed more to rigidity of structure than did OH groups in axial positions. Disaccharides contributed differences from the inherent monosaccharides. A (beta) glycosidic linkage provided more structural rigidity of solution than did a linkage. Among the alditols, mannitol and sorbitol contributed very similar characteristics to solutions. Xylitol, in solution provided less rigidity, density and sound velocity than did mannitol-sorbitol in proportion to the lower molecular weight or xylitol.;From the data for velocity of sound through single sugar solutions values for solutions of mixtures of these sugars at concentrations to 0.9m could be calculated with accuracy. Each sugar contributed independently to structure of solution and sound velocity values. At solute concentrations greater than 0.9m, there appeared to be some interaction among mixed solute molecules in solution.