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Diffusion coefficient of saccharose into D(-)-fructose and water

  • Jochen Winkelmann
Part of the Physical Chemistry book series (volume 15B2)

Abstract

This chapter provides the diffusion coefficient of saccharose into D(-)-fructose and water at different concentrations measured using diaphragm cell.

3 Diffusion in Liquid Mixtures

3.1. Data

3.1.3. Diffusion in Ternary Mixtures

C12 H22 O11

(1)

saccharose

57-50-1

C6 H12 O6

(2)

D(−)-fructose

57-48-7

H2 O

(3)

water

7732-18-5

Mutual Diffusion Coefficient Matrix: Dij (ci, cj); Method: DIA

Ref.: [1964H5]

T = 298.15 K; p = 101.325 kPa

c1 [mol/L]

c2 [mol/L]

D11 ⋅ 109 [m2/s]

D12 ⋅ 109 [m2/s]

D21 ⋅ 109 [m2/s]

D22 ⋅ 109 [m2/s]

0.30

1.00

0.277

 

0.14

0.69

0.30

1.00

0.282

 

0.14

0.69

0.95

1.00

0.174

   

1.27

1.00

0.127

   

1.90

1.00

0.079

   

0.30

2.00

0.152

 

0.19

 

0.30

2.00

0.154

 

0.19

 

0.65

2.00

0.116

   

1.25

2.00

0.075

   

0.30

3.00

0.072

   

0.70

3.00

0.050

   

Intradiffusion Coefficient: DiT (x i ); T = 298.15 K; Method: DIA

Ref.: [1964H5]

c1 [mol/L]

c2 [mol/L]

p [kPa]

D1T ⋅ 109 [m2/s]

D2T ⋅ 109 [m2/s]

D3T ⋅ 109 [m2/s]

0.0

1.00

101.325

3.25 ± 0.1

  

0.0

2.00

101.325

1.85 ± 0.05

  

0.0

3.00

101.325

0.88 ± 0.05

  
Symbols and Abbreviations

Short Form

Full Form

D

diffusion coefficient

p

pressure

T

temperature

c i

molarity

DIA

diaphragm cell

References

  1. [1964H5]
    Henrion, P.N.: Trans. Faraday Soc. 60 (1964) 75–82.CrossRefGoogle Scholar

Copyright information

© Springer-Verlag GmbH Germany 2018

Authors and Affiliations

  • Jochen Winkelmann
    • 1
  1. 1.Universität Halle-Wittenberg, Institut für Physikalische ChemieHalle/S.Germany

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