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Diffusion coefficient of saccharose into D(+)-glucose and water

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

Abstract

This chapter provides the diffusion coefficient of saccharose into D(+)-glucose 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(+)-glucose

50-99-7

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]

0.50

2.01

0.128

 

0.24

0.55

0.50

2.01

0.131

 

0.24

0.55

0.85

2.00

0.098

   

1.15

2.00

0.079

   

1.35

2.00

0.065

   

Intradiffusion Coefficient: DiT (xi); 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

2.00

101.325

1.75 ± 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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