Research Article: Thermodynamic and Ultrasonic Properties of Ascorbic Acid in Aqueous Protic Ionic Liquid Solutions

Date Published: May 26, 2015

Publisher: Public Library of Science

Author(s): Vickramjeet Singh, Gyanendra Sharma, Ramesh L. Gardas, Chris Lorenz.

http://doi.org/10.1371/journal.pone.0126091

Abstract

In this work, we report the thermodynamic and ultrasonic properties of ascorbic acid (vitamin C) in water and in presence of newly synthesized ammonium based protic ionic liquid (diethylethanolammonium propionate) as a function of concentration and temperature. Apparent molar volume and apparent molar isentropic compression, which characterize the solvation state of ascorbic acid (AA) in presence of protic ionic liquid (PIL) has been determined from precise density and speed of sound measurements at temperatures (293.15 to 328.15) K with 5 K interval. The strength of molecular interactions prevailing in ternary solutions has been discussed on the basis of infinite dilution partial molar volume and partial molar isentropic compression, corresponding volume of transfer and interaction coefficients. Result has been discussed in terms of solute-solute and solute-solvent interactions occurring between ascorbic acid and PIL in ternary solutions (AA + water + PIL).

Partial Text

Ionic liquids (ILs) are molten salts with melting point below 100°C. ILs have unique physicochemical properties such as broad liquid temperature range, negligible vapor pressure, wide electrochemical window,high thermal stability, and high specific solvent abilities [1–5]. The thermo-physical properties of ILs can be tuned by appropriate selection of cation and anion, as a result ILs can be made biocompatible and these are found to be very attractive in various analytical applications, particularly, in the fabrication of various modified electrodeswhichcan be used to extract chemicals or compounds (synthetic colors) from food samples. Reports are available [6–12]were ILs have been used for the extraction of Sudan and Para Red dyes from chilli powder employinghigh performance liquid chromatography (HPLC), thus showing potential application of ILs in food industries [10–11,13–15].

The volumetric and compressiontransfer volumes (ΔtV2° and ΔtK°s,2) for AA in presence of diethylethanolammonium propionate ([DEEA][Pro]) were found to be positive, which increase with increase in concentration of [DEEA][Pro] and temperature. The positive ΔtV2° and ΔtK°s,2values suggest the dominance of hydrophilic-ionic type of interactions between the ions of PIL and hydrophilic sites of AA (−OH, −C = O, −O−), due to the overlap of hydration co-sphere of PIL and AA.

 

Source:

http://doi.org/10.1371/journal.pone.0126091