Thermodynamics Research Center / ThermoML | Fluid Phase Equilibria

ABSTRACT

The solubility of sucralose, a chlorinated derivate of sucrose was measured for the first time in D2O over a range of temperatures. The results are important to verify the effect of substitution of OH by Cl in the structure of sucrose and the consequent interaction with the heavy water molecules. Our findings indicated that in the temperature range measured, the solubility of sucralose in D2O is 23.3% lower than in H2O. Based on such measurements, the dissolution Gibbs free energy, enthalpy and entropy were then determined. The values of solubility and the mentioned thermodynamic parameters were compared to the ones for sucralose in H2O. Beside the determination of dissolution enthalpy by using the van't Hoff Equation, this thermodynamic property was also measured for the two solvents in an isoperibol solution-reaction calorimeter.