Ultrasonic Characterization on Glucose in Aqueous Vitamin C Solution

Abstract

Glucose and Vitamin C both are important for human body as well as plants and all living creature. The value of velocity, density of glucose at different concentration 0.02 M-0.2 M in the solution aqueous vitamin C solution of 0.2 M concentration at different temperature 283.15 K- 298.15 K has been measured. By using the velocity and density other acoustical, thermodynamical and volumetric parameter also calculated like free length (Lf), Wada’s constant (W), Rao’s constant (R), internal pressure (πi), viscosity (η), apparent molar volume (Vψ), adiabatic compressibility (β), acoustic impedance (Z), Relative Association (RA) and relaxation strength (r). Variation in this all parameter with respect to change in molality and temperature exhibit the existence of intermolecular interaction. And this all parameter shows the solutesolvent interaction.

Keywords

Carbohydrates; Vitamin C; Acoustical parameter; Volumetric parameter; Thermodynamical parameter; Molecular interaction

Introduction

Carbohydrates are the most important source of energy in the living creature and it is mostly consumed by the humans. It performs an important role in humans to regulating of living throughout biologically based cycle [1]. And carbohydrates are the building blocks in living creature. Its molecules are the saccharides and they play a major role not only for livings but also in chemical process. Mono and Di-Saccharides are called to improve the form of water so it is behaved as a steadying agent for enzymes and protein [2]. Glucose is the example of saccharides and it is the simplest form of carbohydrate. Glucose is a simplest form of sugar which has mol. formula C₆H₁₂O₆. The morpheme “-ose” is chemical classifier which indicates that belongs to a carbohydrates group. It has 6 carbon atoms and it is classified as a hexose, a sub group of monosaccharides. Glucose is made in plant during the photosynthesis process from water, carbon dioxide, in the presence of sunlight. Glucose is an omnipresent fuel in biology. It is boost up the energy level in the most organisms like bacteria, humans, etc. Glucose is the human body’s key source of energy [3]. Glucose presents in the human blood and it gives energy to the cells for metabolism. In blood, Glucose contains intercellular fluid, Interstitial Fluids (ISF), tears, saliva and urine [4]. Glucose is the main resource of energy for the brain and other cells; hence its obtainability affects psychological process. When it is low, psychological process to required mental efforts like self-control, wrong decision making is harmed [4].

As much as carbohydrate/glucose/saccharides important for body likewise vitamins also essential for living organisms. Carbohydrates/Glucose gives energy to the cell like that vitamins mandatory to balance the normal cellular and metabolic function of humans and animals body and it is a wide group of organic compounds. Vitamins are natural constituent of food and well-balanced diet supplies of all the required vitamins [5]. Vitamins are a wellknown group of compounds that are essential for human health. Organic chemical compound is called vitamins. Vitamins are as so many like vitamins A, B, B2, B5, B6, B9, B12, C (Ascorbic Acid), D and E. Ascorbic acid is a vitamin C. It is a colorless and dissolvable vitamin. The structure of L-ascorbic acid was first discovered by scientist Norman Haworth and for that he got a noble price in 1937 [6]. Ascorbic acid is essential to development of brain of unborn baby. It is also playing an important role in the health of adults like; boosting immunity power, repairs damage tissues etc. while its deficiency can cause major effect on the human brain progress, which cannot be remediable after birth and vitamin C supplementation [7].

Other than this all information we can also find the other parameters by using ultrasonic technique. The investigation of molecular nature and physic-chemical behavior of various liquid and their mixtures can be assessed by using ultrasonic characterization [8]. Ultrasonic method generally involves measuring the ultrasonic velocity of pure solution or mixture at different temperature and concentration [9]. Ultrasonic studies helps to characterizing acoustical, volumetric and elastic and thermodynamics behavior of various liquid mixtures. Ultrasonic waves propagate with frequency above 20 kHz [10]. So, by investigating we can find other acoustical, thermodynamic and volumetric parameters like thermal conductivity, Enthalpy, Specific heat ratio, adiabatic compressibility, Viscosity, Surface tension etc. and by using ultrasonic we can also find the inter molecular interaction between saccharides and vitamins at different temperature and concentration.

Other than this all information we can also find the other parameters by using ultrasonic technique. The investigation of molecular nature and physic-chemical behavior of various liquid and their mixtures can be assessed by using ultrasonic characterization [8]. Ultrasonic method generally involves measuring the ultrasonic velocity of pure solution or mixture at different temperature and concentration [9]. Ultrasonic studies helps to characterizing acoustical, volumetric and elastic and thermodynamics behavior of various liquid mixtures. Ultrasonic waves propagate with frequency above 20 kHz [10]. So, by investigating we can find other acoustical, thermodynamic and volumetric parameters like thermal conductivity, Enthalpy, Specific heat ratio, adiabatic compressibility, Viscosity, Surface tension etc. and by using ultrasonic we can also find the inter molecular interaction between saccharides and vitamins at different temperature and concentration. energy release in the form of ATP [3]. The interaction of glucose and vitamin C regulates blood sugar level in human body.

Materials and Methods

AR grade chemicals such as Glucose (CAS no.: 50-99-7) those have mol. formula C6H12O6 with mol. weight 180.16 g/mol and Ascorbic acid known as vitamin C (CAS no.: 50-81-7) having molecular weight is 176.12 g/mol, were access from Himedia Laboratory Private Limited, Mumbai. All compounds were used without processing. The concentration (0.02-0.2 mol/kg) of ascorbic acid in 0.2 M aq. glucose solution was different by weight. All the beakers and other equipment’s were clean with double distilled water and acetone shown in Figure 1. All the equipment’s dried before use [11].

Figure 1: Structure of glucose.

Defining relation

Ultrasonic Velocity was deliberate by using pulse Echo overlap technique in 2 MHz. The interferometer was stuffed with the test solution and the temperature of the interferometer was maintained with the help of thermostat which circulate the water around the cell of interferometer [7]. From experimental value we can calculate the velocity, density of given solution (Table 1). But also, we can find the other volumetric, acoustical and thermodynamical parameter by using following standard formulas;

→ Adiabatic compressibility (β)=1/U²ρ

→ Acoustic Impedance(Z) = U ρ

→ Relative Association (R_A) = = {( ρ/ρ₀)(U₀/U)^1/3}

→ Internal Pressure (π_i)= {T*α/K_T}, Where α is the Thermal Expansion Coefficient and KT is the Isothermal Compressibility.

→ Free Length (L_f) = K (β) ^1/2, Where K is the Jacobian temperature dependent constant.

→ Wada’s constant(W) = Vmβ^-1/7

→Rao’s constant(R) = V_mU^1/3

→ Viscosity(η) = (Meff ×ρ²)^1/3 × U³/K×Ug²

→ Apparent molar volume(Vψ)= {M/ρ-[1000(ρ-ρ₀)/mρρ₀]}

→ Relaxation Strength (r)= {1 -(U/U_∞)²},Where U_∞= 1600 m/s.

Table 1. Apparatus/Instruments used to complete the experimental work.

Results and Discussion

The knowing of molecular interaction between a solute and solvent and the packing efficiency of solute within the structure of solvents have been studied in aqueous and mixed aq. solutions [12]. When the glucose is dissolved in water, the volume of solution is almost equal to the sum of volume of crystal sugar and water [13].

Ultrasonic velocity

The ultrasonic velocity of the water was measured at various temperatures (283.15 K, 288.15 K, 293.15 K and 298.15 K) and the calculated value given in Tables 2 and 3. And after equating the calculated value and literature value it observed that the result is almost equal to the literature data. The ultrasonic velocity of Glucose at different concentration 0.02 M-0.2 M in the solution aqueous vitamin C solution of 0.2 M concentration at different temperature 283.15 K-298.15 K were measured and given in Table 4. It is examining that temperature and concentration affect the ultrasonic wave in existing system (Glucose+Water+Vitamin C). The observed data shows that the ultrasonic velocity of the solution is rising with increase in molarity and temperature shown in Figure 2. So,by increasing carbohydrates concentration in the aqueous vitamin C solution the ultrasonic velocity increases [13]. It is observed that molecular association is accountable for this alteration. This alliance is due to the Hydrogen bonding between solute and solvent molecules [10].

Table 2: Density and ultrasonic velocity of water at 283.15 K, 288.15 K, 293.15 K and 298.15 K temperature.

Table 3. List of abbreviations shown in the below table.

Table 4. The value of velocity, density and specific heat at different concentration of glucose+0.2 M aqueous solution of vitamin C at different temperatures (282.15 K-298.15 K).

Table 5. The value of internal pressure, Wada’s constant and Rao’s constant at different concentration of glucose + 0.2M aq. solution of vitamin C at various temperatures (282.15 K-298.15 K).

Figure 2: Ultrasonic velocity at different temperature and concentration.

Density

The density of water was measured at various temperatures 283.15 K, 288.15 K, 293.15 K and 298.15 K and calculated value given in Table 2. And after comparing the calculated value and literature value it observed that the result is almost equal to the density of water at literature data. Density of glucose at different concentration 0.02 M-0.2 M in the solution aqueous vitamin C solution at 0.2 M of concentration. The observed data shows that density of the solution is rising with increase in concentration of Glucose in the solution of aq. vitamin C at different temperature but the density is fall off with increases in temperature for same molarity depicted in Figure 3. The relationship between concentration and density for this particular is a linear one [3].

Figure 3: Density at different temperature and concentration.

Free length

Free length is a thermodynamical parameter because it is depending on the temperature i.e., Jacobian temperature dependent constant. The free length of the glucose and aqueous vitamin C solution at different concentration (0.02 M-0.2 M) at different temperature (283.15 K-298.15 K) is decrease with respect to increase in molarity and temperature that Figure 4 shows, because concentration of solute indicate that the intermolecular interaction between solute and solvent suggest the arrangement after adding the solute and increase in temperature shows that the spacing in the structure [14].

Figure 4: Free length at different temperature and concentration.

Internal pressure

Internal pressure is useful to understand the intermolecular interaction and structure of the solution. Figure 5 shows that the, internal pressure of the glucose at different temperature (283.15 K-298.15K) at different concentration (0.02 M-0.2 M) is increase with increase in temperature and molarity. This indicates that the binding force between solute and solvent is become stronger and it shows that there is strong intermolecular interaction [15].

Figure 5: Internal pressure at different temperature and concentration.

Wada’s constant

Wada’s Constant also called as molar compressibility. Figure 6 indicate that the Wada’s constant increase with arising in temperature of 283.15 K-298.15 K and also increase with respect to increase in molality of mixture. The increasing trend shows that the availability of more components and closely packing of medium and there is an increasing the interaction [16].

Figure 6: Wada’s constant at different temperature and concentration.

Rao’s constant

Figure 7 shows that the solution of Glucose and Vitamin C at 0.2 M of different concentration (0.02 M-0.2 M) and different temperature (283.15 K-298.15 K) is increasing with rising in temperature and concentration because the atoms are closely packed [17]. And Rao’s constant also called as sound molar velocity is shown in Table 5.

Figure 7: Rao’s constant at different temperature and concentration.

Viscosity

Viscosity is the important parameter which shows the strong bond between two components. The viscosity of the glucose and aqueous vitamin C solution at different temperature 283.15 K-298.15 K and concentration 0.02-0.2 molality is increasing with increase in temperature and concentration (Figure 8). This happen because strong interaction between molecules of solute and solvent because of that cohesive force is increase [18].

Figure 8: Viscosity at different temperature and concentration.

Apparent molal volume

Solute and solvent interaction confirm with the positive result of apparent molal volume parameter. The solution of glucose and vitamin C at different concentration (0.02 M-0.2 M) and at various temperatures (283.15 K-298.15 K) shown in Figure 9 is increase with respect to increase in temperature and concentration [19].

Figure 9: Apparent molar volume at different temperature and concentration.

Adiabatic compressibility

Compressibility is a very microscopic observable parameter. It can be used to identify the solvation property of solute in aqueous solution. Figure 10 shows that at different concentration and temperature of the solution of Glucose and aqueous vitamin C is decrease with increase in temperature and concentration. The decrease in value of compressibility and rising in value of velocity shows that the interaction between solute and solvent due to which structural arrangements of other molecules affected is shown in Table 6 [20].

Table 6. The value of viscosity, apparent molal volume and adiabatic compressibility at different concentration in glucose + 0.2 M aqu. Solution of Vitamin C at different temperatures (282.15 K-298.15 K)

Table 7. The value of acoustic impedance, relative association and relaxation strength at different concentration in glucose + 0.2 M aq. solution of vitamin C at different temperatures (282.15 K-298.15 K)

Figure 10: Adiabatic compressibility at different temperature and concentration.

Acoustic impedance

Figure 11 shows that the projection of acoustic impedance in aqueous Glucose+Vitamin C solution at different temperature and concentration. The trends increase with rise in molarity and concentration because the value of density increases so that the value of impedance increases linearly [21].

Figure 11: Acoustic impedance at different temperature and concentration.

Relative association

Graphical trends of Figure 12 exhibits Relative association of the solution of Glucose in aqueous Vitamin C at temperature of 283.15 K-298.15 K and concentration of 0.02 M-0.2 M is increasing with increase in molality and temperature. The increasing value shows that the both solute-solute and solute-solvent interaction happen in mixture [16].

Figure 12: Relative association at different temperature and concentration.

Relaxation strength

According to trend, the relaxation strength in Glucose aqueous Vitamin C solution at different temperature and concentration is decreasing with increase in temperature and concentration and Figure 13 shows the result. It is directly proportional to the adiabatic compressibility. When we increase the concentration of solute in solvent then the value decreases and it shows solute-solvent interaction in the solution. It happens due to the complex solvent formation around the solute [22].

Figure 13: Relaxation strength at different temperature and concentration.

Conclusion

We find the ultrasonic velocity and density of the glucose at different concentration 0.02 M-0.2 M in the 0.2 M aqueous Vitamin C solution at different temperature ranging from 283.15 K-298.15 K. Related to velocity and density we calculate the other volumetric, acoustical and thermodynamic parameter like free length, internal pressure, Wada’s constant, Rao’s constant, viscosity, apparent molal volume, adiabatic compressibility, acoustic impedance, relative association. The parameters velocity, density, internal pressure, wada’s constant, rao’s constant, viscosity, apparent molal volume, acoustic impedance, relative association are increases with increase in concentration while Free Length, Adiabatic Compressibility, Relaxation Strength are decreases with increases in concentration. This behavior of the system concludes that there is a strong bond between them. We further conclude that, this solution control and regulate the blood sugar level in human body. And also maintain the growth of brain in human babies.

References

1. Sanjeevan J, et al. Volumetric study of monosaccharides (D-ribose and mannose) saccharin sodium salt in aqueous solution at T=298.15 K. Int J Food Sci. 2022;11:2319-1775.

   [Google Scholar]

2. Sharma T, et al. Interaction behavior of Sucrose in aqueous tributyl methylammonium chloride solution at various temperatures: a volumetric, ultrasonic and viscometric study. J Chem Thermodyn. 2022;6:2667-3126.

   [Crossref] [Google Scholar]

3. Dikko A. B, et al. Ultrasonic velocity and viscosity of glucose in ethanol+water solution at 308 k And 313 k. Int J Adv Res Chem Sci. 2015;2:2350-1030.

   [Google Scholar]

4. Tang L, et al. Non-invasive blood glucose monitoring technology: a review. Sensors Bull Electr Eng Inform. 2020;20:6925.

   [Crossref] [Google Scholar] [Pubmed]

5. Antalki S, et al. “Determination of water-soluble vitamins B1, B2, B3, B6, B9, B12 and C on C18 column with particle size 3μM in some manufactured food products by HPLC with UV Dad/FLD detection. Int J Pharm Pharm Sci. 2015;7:0975-1491.

   [Google Scholar]

6. Dudhe VG, et al. Ultrasonic analysis of aqueous ascorbic acid at temperature 303 K. Int J Sci Res. 2016;6:2319-7064.

   [Google Scholar]

7. Dudhe VG, et al. Study on molecular Interaction of aqueous ascorbic acid (vitamin C) at 293 K. J Appl Sci. 2014;2:53-56.

   [Google Scholar]

8. Samuel G, et al. Estimation of vitamin content in fruit juices by ultrasonic technology. Int J Eng Sci Invention Res. 2015;4:2319-6734.
9. Vatondas M, et al. Ultrasonic velocity measurement in ethanol-water and methanol-water mixture. Eur Food Res Technol, 2006;225:525-532.

   [Crossref] [Google Scholar]

10. Sawhney N, et al. Ultrasonic studies on molecular interaction of ZnSO4 in aqueous solution of glucose at various temperatures. J Chem Pharm. 2014;6:0975-7384.

    [Google Scholar]

11. Paritosh l, et al. A volumetric and acoustical study to explore interactions between saline salt and fertilizer in view to control the salinity of soil” J Sci Res, 2021;6:64-86.

    [Google Scholar]

12. Singh V, et al. Thermodynamic and ultrasonic properties of ascorbic acid in an aqueous protic ionic liquid Solution. Journal pone, 2015;10:0126091.

    [Crossref] [Google Scholar] [Pubmed]

13. Shakeel AS, et al. Ultrasonic studies on some aqueous solutions of carbohydrates at three Temperature. Pak J Sci Ind Res, 2004;47:349-355.  

    [Google Scholar]

14. Mehta R, et al. Ultrasonic, volumetric and viscometric studies of lactose in mixed solvent of DMF-H2O at 298, 303 and 318 K. Arab J Chem, 2013;42:S1894-S1900.

    [Crossref] [Google Scholar]

15. Kunwar A, et al. Determination of Wada’s constant, Rao’s constant, compressibility and viscosity of a cholesteric liquid crystal solution at various temperature. Int J Eng Res Technol, 2014;3:2278-0181.

    [Google Scholar]

16. Nithiyanantham S, et al. Ultrasonic study on some monosaccharides in aqueous media at 298.15 K. Arab J Chem. 2010;5:25-30.

    [Crossref] [Google Scholar]

17. Lamba M, et al. Thermodynamic acoustic studies of mixture vitamin B7 with glycols at different temperatures. Lett Appl NanoBioScience. 2023;12:2284-6408.

    [Google Scholar]

18. Dudhe VG. Thermo-acoustical study of aqueous ascorbic acid at different temperature. J Emerg Technol Innov Res. 2019;6:2349-5162.
19. Siddique JA, et al. Apparent molal volume and compressibility of glucose and maltose at different temperatures in lysozyme solution. Arab J Sci Eng. 2015;40:3001–3005.  

    [Google Scholar]

20. Hariharankrishnan V, et al. Study of compressibility, internal pressure and free volume of carbohydrates using ultrasonic measurement. Int J Sci Res. 2015;5:2250-3153.

    [Google Scholar]

21. Akashi N, et al. Measurement of acoustic properties of aqueous dextran solution in the VHF/UHF range. Ultrasonics. 2000;38:915-919.

    [Crossref] [Google Scholar] [Pubmed]

22. Giratkar VA, et al. Ultrasonic studies of amino acid in aqueous salt solution at different temperature. Int J Res Biosci Agric Technol. 2017;5:41-45.

    [Crossref] [Google Scholar]