A Thermodynamic Study of 1-Propanol–Glycerol–H2O at 25°C: Effect of Glycerol on Molecular Organization of H2O

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• 作者：Matthew T. Parsons ; Peter Westh ; James V. Davies ; Christa Trandum ; Eric C. H. To ; Wesley M. Chiang ; Eric G. M. Yee and Yoshikata Koga
• 刊名：Journal of Solution Chemistry
• 出版年：2001
• 出版时间：2001
• 年：2001
• 卷：30
• 期：11
• 页码：1007-1028
• 全文大小：190 KB

文摘

The excess chemical potential, partial molar enthalpy, and volume of 1-propanol were determined in ternary mixtures of 1-propanol¨Cglycerol¨CH₂O at 25¡ãC. The mole fraction dependence of all these thermodynamic functions was used to elucidate the effect of glycerol on the molecular organization of H₂O. The glycerol molecules do not exert a hydrophobic effect on H₂O. Rather, the hydroxyl groups of glycerol, perhaps by forming clusters via its alkyl backbone with hydroxyl groups pointing outward, interact with H₂O so as to reduce the characteristics of liquid H₂O. The global hydrogen bond probability and, hence, the percolation nature of the hydrogen bond network is reduced. In addition, the degree of fluctuation inherent in liquid H₂O is reduced by glycerol perhaps by participating in the hydrogen bond network via OH groups. At infinite dilution, the pair interaction coefficients in enthalpy were evaluated and these data suggest a possibility that the interaction is mediated through H₂O.