L. Palaniappan

Ultrasonic studies of polysaccharide (pectin) in aqueous media at 298.15 K

The ultrasonic velocity, density and viscosity of pectin in aqueous medium were measured at 298.15 K. The acoustical parameters such as adiabatic compressibility (β), free length (Lf), free volume (Vf), internal pressure (πi), acoustical impedance (Z), and relative association (RA), Rao’s constant (R) and Wada’s constant (W) are calculated. The results are interpreted in terms of molecular interaction between the components of the mixtures. Further, some more acoustical parameters such as relaxation time (τ), absorption coefficient (α/f2) and relaxation strength (r) are calculated with various percentage of pectin has been studied which reveals interaction between the solvent and the polymer (pectin) at various concentration of the polymer. The observed values suggested the solute-solvent interaction is favored.

Acoustical studies on fructose with enzyme amylase in aqueous media at 298.15 K

Ultrasonic velocity (U), density (ρ), and viscosity (η) measurements have been carried out in three ternary mixtures of fructose with amylase in aqueous medium at 298.15 K. The experimental data have been used to calculate some derived parameters such as acoustical impedance (Z), relative association (Ra), Rao’s constant (RR), Wada’s constant (W), relaxation time (τ), relaxation amplitude (α/f2), relaxation strength (r), and some excess thermodynamical properties like excess adiabatic compressibility (βE), excess free length (LfE) excess free volume (VfE), excess internal pressure (πiE), and excess acoustical impedance (ZE). The above parameters have been evaluated and discussed in light of molecular interactions in the mixture.