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Diffusion coefficient of saccharose into mannitol and water

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

Abstract

This chapter provides the diffusion coefficient of saccharose into mannitol and water at different concentrations measured using interferometry and Gouy interferometry.

3 Diffusion in Liquid Mixtures

3.1. Data

3.1.3. Diffusion in Ternary Mixtures

C12 H22 O11

(1)

saccharose

57-50-1

C6 H14 O6

(2)

mannitol

87-78-5

H2 O

(3)

water

7732-18-5

Mutual Diffusion Coefficient Matrix: Dij (ci, cj); Method: G-INT

Ref.: [1967E2]

T = 298.15 ± 0.005 K; p = 101.325 kPa

c1 [mol/dm3]

c2 [mol/dm3]

D11 ⋅ 109 [m2/s]

D12 ⋅ 109 [m2/s]

D21 ⋅ 109 [m2/s]

D22 ⋅ 109 [m2/s]

0.25

0.25

0.4021 ± 0.0044

0.0237 ± 0.0025

0.0441 ± 0.0103

0.4962 ± 0.0057

0.25

0.50

0.3557 ± 0.0038

0.0206 ± 0.0022

0.0689 ± 0.0090

0.4621 ± 0.0050

0.50

0.25

0.3499 ± 0.0032

0.0416 ± 0.0018

0.0412 ± 0.0077

0.3964 ± 0.0043

0.50

0.50

0.3027 ± 0.0029

0.0381 ± 0.0014

0.0754 ± 0.0069

0.3656 ± 0.0036

Symbols and Abbreviations

Short Form

Full Form

D

diffusion coefficient

p

pressure

T

temperature

c i

molarity

INT

interferometry

G-INT

Gouy interferometry

References

  1. [1967E2]
    Ellerton, H. D., Dunlop, P. J.: J. Phys. Chem. 71 (1967) 1291–1297.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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