On June 5, 2022, Marshall, Tatianna; Marangoni, Alejandro G.; Laredo, Thamara; Al-Abdul-Wahid, M. Sameer; Pensini, Erica published an article.Computed Properties of 585-88-6 The title of the article was Mechanisms of solvent separation using sugars and sugar alcohols. And the article contained the following:
This study uses sugars (dextrose, sucrose, ribose, fructose and mannose) and sugar alcs. (maltitol, erythritol, sorbitol, xylitol) to sep. water from THF (THF) and acetonitrile (AN). Bottle tests and NMR (NMR) show that above 0.25 M all sugars and sugar alcs. effectively sep. water from either THF or AN. At 0.5 M concentrations, maltitol and sucrose yield a non-negligible interfacial tension between AN and water, while the interfacial tension is negligible with all other compounds This indicates that while all compounds have similar separation effectiveness above a benchmark concentration, maltitol and sucrose (which are dimers) have a stronger effect on water structure compared to the other compounds tested (which are monomers). Attenuated Total Reflectance – Fourier Transform IR spectroscopy (ATR-FTIR) was used to explain solvent separation, based on the effect of sugars on hydrogen bonding (H-bonding) and on the nitrile band. The H-bonding peak was deconvolved into peaks representative of different water clusters, comprised of water mols. donating and accepting a different number of H-bonds. Principal component anal. (PCA) shows that single H-bond donors (SD) (at approx. 3200 cm-1) and double H-bond donor (DD) (at approx. 3400 cm-1) are most affected by maltitol and sucrose. All sugars tested induce a blue shift of the H-bonding of absorbance peaks for DD and SD, in either water or in mixtures of water-AN and water-THF. This indicates that they strengthen H-bonding in these clusters. The effect of all sugars is comparable when concentrations are expressed as OH equivalent Sugars increase the ratio between the amplitude A of SD relative to DD, and SD are most effective at structuring water. The difference between the ratio A(SD)/A(DD) after and before sugar addition is lowest in water (≈0.9), followed by THF-water mixtures (≈1.1) and AN-water mixtures (≈1.2). This indicates that solvents enhance the effect of sugars on H bonding. This is likely because sugars are not soluble in either THF or AN, which therefore excludes them and promotes their interactions with water. In turn, water-sugar H-bonding weakens interactions between AN-water or THF-water, leading to solvent separation The anal. of the nitrile band shows that sugars and sugar alcs. increase the relative amount of free nitrile, which is correlated to weaker interactions between AN and water. Maltitol and sucrose display approx. two times the relative amount of free nitrile compared to dextrose and erythritol. Our study confirms that sugars and sugar alcs. weaken solvent-water interactions, and reveals that they sep. solvents by increasing the proportion of SD relative to DD. The experimental process involved the reaction of SweetPearlR P300 DC Maltitol(cas: 585-88-6).Computed Properties of 585-88-6
The Article related to mechanism solvent separation sugar alc, Unit Operations and Processes: Separation Processes and other aspects.Computed Properties of 585-88-6
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts