Vibrational analysis of molecular interactions in aqueous glucose solutions. Temperature and concentration effects

Article Abstract:

A vibrational analysis is conducted on aqueous glucose solutions with a wide range of solute molar fractions and temperatures, aimed at revealing structural changes in the local hydrogen-bonding network of liquid water. The results clearly show that the action of glucose is 2-fold that include the linkage with free hydroxyls of water and other slight lessening of the ordered (tetrahedral) H-bonded assembly of bulk H(sub 2)O.

Glucose, Aqueous solution reactions, Chemical properties, Atomic properties, Dextrose

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Water/alcohol mixtures: A spectroscopic study of the water-saturated 1-octanol solution

Article Abstract:

The properties of the water-saturated 1-octanol solution in the 10-75 degree Celsius temperature range are examined by means of different scattering spectroscopies. Differences and analogies between pure and water-saturated 1-octanol suggest the key for interpreting the structural properties connected to the amphiphilic nature of n-alcohols.

Chemistry, Physical and theoretical, Physical chemistry, Properties

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Comparison of hydrogen bonding in 1-octanol and 2-octanol as probed by spectroscopic techniques

Article Abstract:

Liquid 1-octanol and 2-octanol were investigated by infrared (IR), Raman and Brillouin experiments in a varied temperature range. The 1-isoner is the most interacting system consisting of long chain H-bond aggregates and in 2-octanol, the increased shielding around the polar head induces the formation of smaller, less cooperative species.

Analysis, Spectra, Thermal properties, Raman spectroscopy, Enthalpy, Structure, Brillouin scattering

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