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Solubility and thermodynamics of d-glucosamine 2-sulfate sodium salt in water and binary solvent mixtures with methanol, ethanol and n-propanol
Solubility of d-glucosamine 2-sulfate sodium salt in water and binary aqueous mixtures with methanol, ethanol or n-propanol were firstly reported from 288.15 K to 318.15 K under 0.1 MPa. The results showed that the solubility of GS in water is about three orders of magnitude higher than its solubili...
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Published in: | Journal of molecular liquids 2020-02, Vol.300, p.112218, Article 112218 |
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Main Authors: | , , , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
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Summary: | Solubility of d-glucosamine 2-sulfate sodium salt in water and binary aqueous mixtures with methanol, ethanol or n-propanol were firstly reported from 288.15 K to 318.15 K under 0.1 MPa. The results showed that the solubility of GS in water is about three orders of magnitude higher than its solubility in alcohols, and the solubility increases with increasing temperature and the composition of the alcohols. Thermodynamic properties of d-glucosamine 2-sulfate sodium salt, such as melting temperature, and decomposition temperature were determined by DSC and TGA. The solubility in various pure and binary solvents was correlated and compared by the modified Apelblat equation, Jouyban-Acree model, Wilson model, and NRTL model. Mixing thermodynamic properties, such as the mixing Gibbs energy, mixing enthalpy, and the mixing entropy of d-glucosamine 2-sulfate sodium salt in these solvents were estimated and analyzed.
•Solubility of GS at 288.15 K to 318.15 K, increasing with T•Solubility at same temperature: in water > in methanol > in ethanol > in propanol•Composition of alcohols (antisolvent) increased: solubility in mixtures decreased•Modified Apelblat equation, Jouyban-Acree, Wilson, and NRTL model applied•Melting, combining with decomposition, started at 466.15 K. |
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ISSN: | 0167-7322 1873-3166 |
DOI: | 10.1016/j.molliq.2019.112218 |