Hydration behaviour of some mono-, di-, and tri-saccharides in aqueous sodium gluconate solutions at (288.15, 298.15, 308.15 and 318.15) K: Volumetric and rheological approach

Thermodynamic and transport properties are very useful in providing valuable information regarding the hydration characteristics of saccharides and play a pivotal role in the study of taste behaviour of saccharides in mixed aqueous solutions. The effects of sodium gluconate and other sodium salts on the hydration behaviour and the basic taste quality of saccharides have been studied from measured apparent molar volumes (V2,ϕ), partial molar volumes (V2°) at infinite-dilution, and viscosity B-coefficients, of eight monosaccharides, six disaccharides and two trisaccharides in (0.25, 0.50, 1.00 and 1.50) mol kg−1 aqueous sodium gluconate solutions over a temperature range of (288.15–318.15) K and at atmospheric pressure. Partial molar volumes of transfer (ΔtV2°) and viscosity B-coefficients of transfer (ΔtB) of saccharides and other parameters such as isobaric expansion coefficients, interaction coefficients (using McMillan–Mayer theory), and dB/dT parameters have also been determined and discussed in terms of solute (saccharide)–cosolute (sodium gluconate) interactions.