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Thermo-acoustic parameters are useful to understand the effects on the interaction of polysaccharide like aqueous starch solution in various temperatures. Starch is a bio-polymer produced by green plants, also contained in our regular foods. Thermodynamic interaction of aqueous starch solution has been studied experimentally using ultrasonic interferometer (2MHz) at different temperatures ranging from 303.15 K to 333.15 K. The other parameters like density; viscosity were also measured experimentally for the different temperatures. In addition to this, adiabatic compressibility (βa), free volume (Vf), Acoustic Impedance (Z), Intermolecular free length (Lf), Internal Pressure (πi) and Enthalpy (H) have been calculated. Based on these values, the variations of interactions in aqueous starch solution have been studied.
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