Int J Chem Res, Vol 9, Issue 3, 16-21Research Article


SOLUTE-SOLVENT INTERACTIONS OF D-(+)-MALTOSE MONOHYDRATE IN AQUEOUS SODIUM SACCHARIN AT T= (298.15-313.15) K: VOLUMETRIC AND VISCOMETRIC APPROACH

PRAJAKTA JONDHALE1, VALMIK JONDHALE*

1Department of Chemistry, S. N. Arts, D. J. Malpani Commerce, and B. N. Sarada Science College (Autonomous) Sangamner-422605, Maharashtra, India. *Department of Chemistry, G. E. Society’s RNC Arts, JDB Commerce and NSC Science College, Nashik Road, Nashik-422101, Maharashtra, India
*Corresponding author: Valmik Jondhale; *Email: [email protected]

Received: 20 Feb 2024 Revised and Accepted: 12 Apr 2025

ABSTRACT

Objective: The aim of the research is to explore the volumetric and viscometric properties of D(+)-maltose monohydrate and sodium saccharin.

Methods: These properties were assessed at temperatures between 298.15 K and 313.15 K in water and aqueous sodium saccharin (0.05, 0.15, and 0.3) mol·kg-1. The thermodynamic parameters of density (⍴) and viscosity (η), such as partial molar volume (), Masson's coefficients (), expansion coefficient (), transfer volume (, Hepler’s Constant apparent specific volume (ASV), Jones-Dole B-coefficient (B), temperature-dependence dB/dT were calculated from the experimental data.

Results: The positive values of ,, suggests that D(+)-maltose monohydrate can form structures in water and at various concentrations of aqueous sodium saccharin and increase as the concentration of the cosolute rises. Similarly, negative values ofand dB/dT suggest the solute’s (D(+)-maltose monohydrate) ability to form structures with cosolute at studied concentrations.

Conclusion: Substantial interactions between the hydrophilic groups of the solute (D(+)-maltose monohydrate) and the Na+ ion of the cosolute (sodium saccharin) were found. The studied disaccharide retained its sweetness when combined with sodium saccharin.

Keywords-D(+)-maltose monohydrate, Sodium saccharin, Density, Viscosity, Thermodynamic parameters

© 2025 The Authors. Published by Innovare Academic Sciences Pvt Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/)
DOI: http://dx.doi.org/10.22159/ijcr.2025v9i3.259 Journal homepage: https://ijcr.info/index.php/journal

INTRODUCTION

Saccharides, or carbohydrates, are organic compounds composed of carbon, hydrogen, and oxygen, primarily serving as an energy source for muscles and the central nervous system [1-3]. They are classified based on the number of saccharide units into monosaccharides, disaccharides, and polysaccharides. Saccharides play a crucial role in biological and physiological processes, contributing to hydration properties and stability in food and medicine [4-8].

Artificial sweeteners [9-13], such as aspartame, sucralose, and saccharin, provide a low-calorie alternative to natural sugars. Sodium saccharin, which is 300 times sweeter than sucrose, is widely used in food and pharmaceutical industries due to its solubility and stability. An artificial sweetener blend with saccharides to enhance taste reduces costs and caters to diabetic patients [14-16].

The thermodynamic properties of saccharides and sweeteners, such as density and viscosity, are important for understanding their molecular interactions in aqueous solutions. These properties influence the solute-solvent interactions, impacting taste perception and structural behavior in biological and food systems [17-20]. Studies have examined how saccharides interact with water and other solutes, revealing their role in hydration, taste enhancement, and stability in various applications.

Continuation of earlier research [21, 22], this study extends the investigation to a disaccharide. The densities and viscosities were evaluated at T = (298.15-313.15) K in water and in aqueous saccharin Na salt with molalities of 0.05, 0.15, and 0.3 m. The interactions between D-(+)-maltose monohydrate-saccharin sodium salt were discovered through partial molar volumes, transfer characteristics, apparent specific volumes and B-coefficients.

MATERIALS AND METHODS

Chemicals and reagents

D-(+)-maltose monohydrate and sodium saccharin were purchased from Sigma-Aldrich with a purity of 99.0% and used without further purification.

Solution preparation

Solutions were prepared with triply distilled water in airtight glass bottles. Measurements were made using an analytical Dhona balance (±0.0001 g). Water was the solvent, and saccharide was the solute in both binary and ternary solutions, with sodium saccharin at concentrations of (0.05, 0.15, and 0.3) mol·kg-1 as the stock solution.

Physical measurement

The measurements were conducted in a glass-walled water bath with a constant temperature (±0.01 K). The densities (⍴) and viscosities () of D-(+)-maltose monohydrate in water and in aqueous sodium saccharin were measured by using a Bi-capillary Pycnometer [23-26] and Ubbelohde Viscometer [27-30] at T= (298.15-313.15) K, respectively. The Pycnometer was calibrated with organic solvents, showing good agreement with reported values. The solvent density at the studied temperature was obtained from published data [31, 32].

RESULTS AND DISCUSSION

Volumetric study

At T= (298.15 K to 313.15) K, the density (⍴) of D-(+)-maltose monohydrate in aqueous sodium saccharin were studied. The apparent molar volumes () of the D-(+)-maltose monohydrate were calculated using an equation [33] that relates molar mass, solution density, and molality.

…. (1)

The ⍴ and of D-(+)-maltose monohydrate in water and in aqueous sodium saccharin with molality values of 0.05, 0.15, and 0.3 were measured over temperatures from 298.15 K to 313.15 K are shown in table 1. Results showed that the densities and apparent molar volumes depend on concentration and vary linearly with solute and cosolute concentrations.

Using Masson's equation [34, 35], a relationship between for D-(+)-maltose monohydrate in water and in aqueous sodium saccharin is presented. The partial molar volumes () of D-(+)-maltose monohydrate in water matched well with published data [36] as summarized in table 2.

…… (2)

The positive values, suggesting significant solute-solvent interactions compared to Masson's coefficients () representing solute-solute interactions in the binary and ternary system [37, 38]. Fig. 1 show the obtained at experimental temperature for 0.05 m sodium saccharin.

Table 1: Densities (ρ/kg·m-3), and apparent molar volumes () of (D-(+)-maltose monohydrate) in water and aqueous solutions of (0.05, 0.15, and 0.3) m Na saccharin at T = (298.15-313.15) K

m

(mol·kg-1)

 (T/K)
298.15 303.15 308.15 313.15
⍴ ·106 ⍴ ·106 ⍴ ·106 ⍴ ·106
(kg⋅m-3) (m3·mol-1) (kg⋅m-3) (m3⋅mol-1) (kg⋅m-3) (m3⋅mol-1) (kg⋅m-3) (m3⋅mol-1)
D-(+)-maltose monohydrate+water
0.0000 997.05 995.65 994.03 992.22
0.0405 1002.35 228.52 1000.92 229.41 999.28 230.07 997.45 230.88
0.0806 1007.48 228.81 1006.02 229.71 1004.35 230.50 1002.49 231.32
0.1205 1012.48 229.02 1010.97 230.09 1009.27 230.94 1007.40 231.63
0.1606 1017.38 229.36 1015.80 230.52 1014.12 231.20 1012.21 232.03
0.2005 1022.17 229.56 1020.54 230.89 1018.81 231.62 1016.89 232.38
D-(+)-maltose monohydrate+0.05 m Na saccharin
0.0000 1001.20 999.69 998.07 997.50
0.0399 1006.39 229.00 1004.85 229.81 1003.20 230.75 1002.60 231.57
0.0796 1011.44 229.20 1009.88 230.05 1008.19 231.04 1007.56 231.86
0.1199 1016.45 229.53 1014.86 230.36 1013.14 231.37 1012.47 232.28
0.1599 1021.31 229.80 1019.69 230.65 1018.40 231.79 1017.22 232.67
0.1998 1026.06 230.02 1024.90 230.99 1022.58 232.13 1021.86 232.97
D-(+)-maltose monohydrate+0.15 m Na saccharin
0.0000 1008.57 1007.01 1005.27 1003.39
0.0405 1013.79 229.38 1012.21 230.15 1010.44 230.95 1008.76 231.78
0.0800 1018.76 229.65 1017.15 230.43 1015.35 231.36 1013.42 232.18
0.1199 1023.68 229.95 1022.03 230.86 1020.21 231.71 1018.25 232.58
0.1598 1028.45 230.41 1026.79 231.21 1024.93 232.15 1022.96 232.92
0.1998 1033.12 230.81 1031.44 231.58 1029.55 232.53 1027.55 233.34
D-(+)-maltose monohydrate+0.3 m Na saccharin
0.0000 1021.10 1018.32 1016.82 1014.79
0.0401 1026.20 229.74 1023.39 230.71 1021.86 231.69 1019.80 232.59
0.0805 1031.21 230.08 1028.39 230.97 1026.81 232.04 1024.72 232.99
0.1208 1036.10 230.39 1033.23 231.41 1031.62 232.47 1029.51 233.35
0.1602 1040.75 230.78 1037.85 231.82 1036.21 232.84 1034.07 233.78
0.2004 1045.38 231.17 1042.45 232.21 1040.77 233.27 1038.83 234.18

Partial molar volume, are related to temperature as

…… (3)

In the above equation a1, and a2 are constants. The expansion coefficient can be calculated using the above formula.

As the temperature rises, values increase for the given system. The outcomes are positive and rise in accordance with increasing cosolute concentration [39] as shown in table 2, suggesting the stronger solute-solvent interactions.

Partial molar volume of transfer at infinite dilution () is plotted against the molality of sodium saccharin for each studied temperature, suggesting an increase with higher co-solute concentrations [40]. The interactions between D-maltose and aqueous sodium saccharin can be classified into two types:

I) Hydrophilic-ionic interaction: These take place between cosolute ion and hydrophilic groups of maltose (-C=O,-OH, and -O-).

II) Hydrophobic-ionic interaction: These take place between the cosolute ion and the hydrophobic group of maltose.

The "co-sphere overlap model"[41-43] states that type (I) interactions positively contribute to the transfer volume () while type (II) interactions negatively contribute to it. The positive values obtained for the studied system suggest that the type (I) interactions predominate over type (II).

Hepler’s constant data for the studied system are tabulated in table 2 are positive, indicating solute's ability to build structure and it decrease with the increasing sodium saccharin concentration [44, 45].

Aqueous solutions are categorized into salt, sweet, bitter, and sour based on taste, as classified by Shamil and Birch [46]. The apparent specific volume (ASV) of solutes in solvent and cosolute is calculated using the equation ASV =. According to Parke et al. [47], the ASV range for sweet molecules is in the range (0.51 to 0.71) X 10-6 m3. kg-1, with an ideal value of 0.618×10⁻⁶ m³·kg⁻¹. The table 2 shows the ASV values for studied system. For maltose, the ASV values ranged from 0.634 to 0.644×10-6 m3. kg-1. The maltose retained their sweetness when mixed with sodium saccharin stock solutions.

Fig. 1: Variation of (m3·mol-1) of D-(+)-maltose monohydrate in sodium saccharin with molality 0.05 m (mol·kg-1)

Table 2: ), (), , ASV,, and ) of disaccharide, D-(+)-maltose monohydrate in water and aqueous Na saccharin (0.05, 0.15, and 0.3) m (mol·kg-1) at T = (298.15, 303.15, 308.15, and 313.15) K

System Parameters (T/K)
298.15 303.15 308.15 313.15
D-(+)-maltose monohydrate+water ) 228.262 228.985 229.717 230.526
106 ⋅ () 6.58 9.44 9.52 9.30
0.1376 0.1462 0.1547 0.1633
106⋅ASV 0.634 0.636 0.638 0.640
0.001715

D-(+)-maltose monohydrate

+

0.05 m Na saccharin

 ) 228.723 229.482 230.363 231.188
106 ⋅ () 6.560 7.410 8.793 9.010
0.1555 0.1622 0.1688 0.1755
106⋅ASV 0.635 0.637 0.639 0.642
) 0.460 0.497 0.645 0.662
0.001329

D-(+)-maltose monohydrate+

0.15 m Na saccharin

 ) 228.949 229.749 230.544 231.397
106 ⋅ () 9.10 9.13 9.94 9.68
0.1550 0.1602 0.1654 0.1707
106⋅ASV 0.635 0.638 0.640 0.642
) 0.686 0.764 0.827 0.872
0.001047

D-(+)-maltose monohydrate+

0.3 m Na saccharin

 ) 229.362 230.264 231.272 232.184
106 ⋅ () 8.88 9.63 9.89 9.92
0.1880 0.1889 0.1899 0.1909
106⋅ASV 0.637 0.639 0.642 0.644
) 1.100 1.279 1.554 1.658
0.000197

Volumetric study

The viscosities (η) of D-(+)-maltose monohydrate in water and aqueous sodium saccharin were measured at temperatures (298.15, 303.15, 308.15, and 313.15) K and concentrations (m = 0.05, 0.15, and 0.30). The result indicates that viscosity decreases with increasing temperature but increases as the co-solute concentration (sodium saccharin) rises. The relative viscosities () were calculated by comparing the viscosity in the ternary solution, η (maltose+sodium saccharin+water), to that in the solvent mixture (sodium saccharin+water), as shown in table 3. These values were then used to calculate B-coefficients using the Jones-Dole equation [48-50] as:

…… (5)

The B-coefficients, which characterize solute-solvent interactions, were determined from the slope of relative viscosity versus molality plots. The B-coefficients for the studied system at the different temperatures showed a decrease as temperature increased (table 4), suggesting the solute (maltose) contributes to structure formation due to the ordered hydrogen-bonded structure around it [51]. Fig. 2 shows the variation of relative viscosity, of maltose monohydrate in Na saccharin with molality 0.05 m (mol·kg-1). Similar results were obtained for (0.15 and 0.30) m sodium saccharin. Positive B-coefficient values indicate stronger solute-solvent interactions compared to solute-solute interactions. The results also provide insight into the ion solvation behaviour and the ability of solutes to form structures.

The dB/dT ratio is an important factor in determining a solute's capacity to form or break structures derived from temperature-dependent B-coefficients [52]. Table 4 shows the dB/dT values for the studied saccharide in both water and aqueous sodium saccharin at studied concentrations and temperatures. The negative dB/dT values observed for studied systems suggest that the solute is more likely to form structures [53].

Fig. 2: Variation of relative viscosity, of maltose monohydrate in Na saccharin with molality 0.05 m (mol·kg-1)

Table 3: Viscosities (η/mPa⋅s), and relative viscosities (of disaccharide, D-(+)-maltose monohydrate in H2O and aqueous solutions of (0.05, 0.15, and 0.3) m Na saccharin at T = (298.15, 303.15, 308.15, and 313.15) K

m

(mol⋅kg-1)

 η
(T/K)
298.15 303.15 308.15 313.15 298.15 303.15 308.15 313.15
D-(+)-maltose monohydrate+H2O
0.0000 0.8900 0.7972 0.7191 0.6527 0.9898 0.9916 0.9906 0.9903
0.0405 0.9243 0.8279 0.7449 0.6757 1.0385 1.0386 1.0358 1.0352
0.0806 0.9594 0.8583 0.7736 0.7019 1.0780 1.0767 1.0758 1.0754
0.1205 0.9995 0.8928 0.8020 0.7273 1.1230 1.1200 1.1153 1.1142
0.1606 1.0377 0.9260 0.8331 0.7543 1.1660 1.1615 1.1585 1.1556
0.2005 1.0845 0.9664 0.8675 0.7870 1.2186 1.2122 1.2063 1.2057
D-(+)-maltose monohydrate+0.05 m Na saccharin
0.0000 0.9071 0.8040 0.7187 0.6582 0.9907 0.9900 0.9906 0.9923
0.0399 0.9421 0.8328 0.7446 0.6814 1.0386 1.0358 1.0360 1.0353
0.0796 0.9795 0.8660 0.7735 0.7093 1.0798 1.0771 1.0762 1.0776
0.1199 1.0213 0.9026 0.8053 0.7380 1.1259 1.1226 1.1205 1.1212
0.1599 1.0644 0.9383 0.8393 0.7653 1.1734 1.1670 1.1677 1.1627
0.1998 1.1071 0.9754 0.8693 0.7945 1.2204 1.2132 1.2095 1.2071
D-(+)-maltose monohydrate+0.15 m Na saccharin
0.0000 0.9309 0.8372 0.7455 0.6772 0.9952 0.9938 0.9908 0.9924
0.0405 0.9734 0.8734 0.7747 0.7030 1.0456 1.0433 1.0391 1.0381
0.0800 1.0135 0.9069 0.8042 0.7303 1.0887 1.0832 1.0787 1.0783
0.1199 1.0572 0.9457 0.8402 0.7589 1.1357 1.1296 1.1270 1.1207
0.1598 1.0995 0.9820 0.8698 0.7854 1.1811 1.1730 1.1667 1.1598
0.1998 1.1500 1.0266 0.9095 0.8209 1.2354 1.2263 1.2200 1.2121
D-(+)-maltose monohydrate+0.3 m Na saccharin
0.0000 0.9738 0.8722 0.7817 0.7099 0.9969 0.9953 0.9944 0.9938
0.0401 1.0195 0.9112 0.8157 0.7383 1.0469 1.0447 1.0435 1.0399
0.0805 1.0645 0.9488 0.8477 0.7674 1.0932 1.0878 1.0843 1.0810
0.1208 1.1108 0.9892 0.8824 0.7991 1.1406 1.1341 1.1288 1.1256
0.1602 1.1600 1.0311 0.9203 0.8311 1.1912 1.1822 1.1773 1.1706
0.2004 1.2071 1.0743 0.9580 0.8632 1.2396 1.2317 1.2255 1.2158

Table 4: Viscosity B-coefficients, and dB/dT, of disaccharide, D-(+)-maltose monohydrate in water and aqueous solutions of (0.05, 0.15, and 0.3) m Na saccharin at T = (298.15, 303.15, 308.15, and 313.15) K

System Parameters (T/K)
298.15 303.15 308.15 313.15

D-(+)-maltose monohydrate+

water

 B 1.120 1.080 1.059 1.053
dB/dT -0.0044

D-(+)-maltose monohydrate+

0.05 m Na saccharin

 B 1.143 1.111 1.096 1.072
dB/dT -0.0046

D-(+)-maltose monohydrate+

0.15 m Na saccharin

 B 1.185 1.144 1.129 1.078
dB/dT -0.0067

D-(+)-maltose monohydrate+

0.3 m Na saccharin

 B 1.208 1.170 1.142 1.103
dB/dT -0.0068

CONCLUSION

The study explores the use of a blend of D(+)-maltose monohydrate and sodium saccharin as an alternative to sweeteners to improve taste and stability in sweetened compositions. The volumetric and viscometric properties of D(+)-maltose monohydrate in water and aqueous sodium saccharin were measured at temperatures ranging from 298.15 K to 313.15 K. The thermodynamic parameters, such as , , ,, , ASV, B, dB/dT were calculated from the experimental data. The findings suggest that transfer occurs from water to aqueous sodium saccharin, with the transfer volume increasing as the concentration of the cosolute rises. Additionally, the sweetness of the studied disaccharide was preserved (0.634-0.644)10-6. m3. kg-1 when blended with sodium saccharin. The solute (D(+)-maltose monohydrate) can form structures in water and at various concentrations of aqueous sodium saccharin system, as shown by positive B-coefficient and negative dB/dT values.

FUNDING

Nil

AUTHORS CONTRIBUTIONS

Prajakta Jondhale: Interpretation of data, and Drafting of the manuscript. Valmik Jondhale: Analysis of the results and final manuscript.

CONFLICT OF INTERESTS

The authors declare no conflict of interest among the author.

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