International Journal of Scientific and Research Publications

IJSRP, Volume 5, Issue 3, March 2015 Edition [ISSN 2250-3153]


Study of Compressibility, Internal Pressure and Free Volume for Carbohydrates using Ultrasonic Measurements
      V.Hariharakrishnan, R.Ramasamy, S.Sekar
Abstract: The compressibility of the solution decreases with increase of solute concentration. The decrease in the compressibility is explained by assuming that the solvated molecules are fully compressed by the electrical forces of the ions. Hence a fraction namely those within the primary solvated shell of the ions is rendered incompressible. The compressibility of the solution is mainly due to the free solvant molecules. Internal pressure of liquids provides a wealth of information about the state of liquid. It explains many of the properties of liquids and solutions. The concept of free volume is a generalized aspect of the idea that its neighbors in a cell enclose each molecule. Let us consider some of the sugar alcohols like Maltose,Galactose,Mannonose

Reference this Research Paper (copy & paste below code):

V.Hariharakrishnan, R.Ramasamy, S.Sekar (2018); Study of Compressibility, Internal Pressure and Free Volume for Carbohydrates using Ultrasonic Measurements; Int J Sci Res Publ 5(3) (ISSN: 2250-3153). http://www.ijsrp.org/research-paper-0315.php?rp=P393801
©️ Copyright 2011-2022 IJSRP - All rights reserved. Use of this web site signifies your agreement to the terms and conditions.