Thermodynamics Research Center / ThermoML | Journal of Chemical Thermodynamics

ABSTRACT

Experimental solubility of D-(+)-glucose and D-(-)-fructose in three asymmetrical dicationic ionic liquids (DILs), 1-(3-(trimethylammonio)prop-1-yl)-3-methylimidazolium bis(dicyanamide) ([MIMC3N111][N(CN)2]2), 1-(3-(trimethylammonio)prop-1-yl)-1-methylpiperidinium bis(dicyanamide) ([MPiC3N111][N(CN)2]2) and 1-(3-(trimethylammonio)prop-1-yl)pyridinium bis(dicyanamide) ([PyC3N111][N(CN)2]2), was determined through an isothermal technique from 323.15 K to 353.15 K at 0.1 MPa. The solubility of the two sugars in selected DILs increased with elevating temperature and the solubility decreased in the following order: D-(-)-fructose greater than D-(+)-glucose. The Apelblat, lambdah, NRTL, Wilson and UINQUAC models were respectively employed to correlate the experimental solubility values with temperature. The thermodynamics of dissolution of D-(+)-glucose and D-(-)-fructose in the studied DILs, enthalpy of dissolution (deltadiss0H), Gibbs energy of dissolution (deltadiss0G) and entropy of dissolution (deltadiss0S), were also evaluated based on the experimental solubility data. The results indicated that enthalpic contributions were dominant in the dissolution process of D-(+)-glucose and D-(-)-fructose in those DILs.