Food Science & Technology

Association State in Ethanol-Water Solution with Different Ethanol Concentration

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  • School of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,Guangdong,China
曾新安(1972-),男,博士,教授,主要从事食品绿色加工研究.

Received date: 2010-07-05

  Revised date: 2010-08-30

  Online published: 2010-12-25

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)

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.

Cite this article

Zeng Xin-an Yang Xing . Association State in Ethanol-Water Solution with Different Ethanol Concentration[J]. Journal of South China University of Technology(Natural Science), 2010 , 38(12) : 120 -123 . DOI: 10.3969/j.issn.1000-565X.2010.12.023

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