Journal of South China University of Technology (Natural Science Edition) ›› 2010, Vol. 38 ›› Issue (12): 120-123.doi: 10.3969/j.issn.1000-565X.2010.12.023

• Food Science & Technology • Previous Articles     Next Articles

Association State in Ethanol-Water Solution with Different Ethanol Concentration

Zeng Xin-an  Yang Xing   

  1. School of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,Guangdong,China
  • Received:2010-07-05 Revised:2010-08-30 Online:2010-12-25 Published:2010-12-25
  • Contact: 曾新安（1972-），男，博士，教授，主要从事食品绿色加工研究． E-mail:xazeng@scut．edu．cn
  • About author:曾新安（1972-），男，博士，教授，主要从事食品绿色加工研究．
  • Supported by:

    国家自然科学基金资助项目（21076088）; 广东省自然科学基金资助项目（9151008901000159）

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Abstract:

This paper deals with the interaction between hydrogen bond association and ethanol content in ethanol-water solution by means of 1 NMR.The results show that（1）the weak hydrogen bond CH…O slightly changes with ethanol concentration;（2）CH2 is easier to form weak hydrogen bond and is more sensitive to ethanol concentration than—CH3;and（3） as for the strong hydrogen bond OH…O,OH groups in ethanol molecule are more sensitive to the concentration than water,and the strongest hydrogen bond association occurs at a mole fraction of ethanol（x） of 0.550.Furthermore,according to the association strength of hydrogen bond,the ethanol concentration can be approximately divided into three regions,namely,0x0.236,0.236≤x≤0.735 and 0.735x1.000.In the first region,there is a leading association in water molecule,while in the third region,there is a leading association in ethanol molecule,and,in the second region,the strongest and the widest hydrogen bond association net is formed by the interaction of ethanol and water molecules.

Key words: ethanol-water solution, hydrogen bond association, ethanol concentration, 1 H NMR