Mutual diffusion coefficient of concentrated trehalose aqueous solutions including supercooled regions measured by the Soret forced Rayleigh scattering method
Mutual diffusion coefficient of concentrated trehalose aqueous solutions including supercooled regions measured by the Soret forced Rayleigh scattering method
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采用Soret强制瑞利散射法测定的包含过冷区域的浓缩海藻糖水溶液的相互扩散系数
DOI：
10.1016/j.molliq.2020.113346
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发表时间：
2020
影响因子：
6
通讯作者：
Y.
中科院分区：
文献类型：
--
作者：
Fujikawa;M.;Sato;Y.;Fujita;M.;and Nagasaka;Y.
我们测量了浓度范围为 0.1 至 0.8 质量分数、温度范围为 25 至 50 °C（包括大气压下的过冷区域）的海藻糖水溶液的二元相互扩散（互扩散）系数。实验装置基于索雷特强迫瑞利散射（SFRS）技术，该技术利用索雷特效应，由于两束交叉脉冲激发激光束（ΔT<10−2°C）产生的光学干涉光栅的吸收，在二糖水溶液中产生微米级条纹间距的周期性空间浓度调制（Δw<10−5）。通过几毫秒内探测激光束的衍射强度来监测质量扩散过程的衰减。 SFRS 的这些特性使我们能够在过冷状态下测量高粘度的二糖水溶液。低浓度时实验结果的不确定性估计在±3%以内，高浓度时实验结果的不确定性在±9%以内(w>0.55)。实验结果表明，随着浓度的增加，相互扩散系数的下降率在过冷区域比在稀正常区域更明显。我们还测量了过冷区域 30°C 蔗糖水溶液的相互扩散系数，将结果与海藻糖获得的结果进行比较。我们观察到，随着浓度的增加，海藻糖水溶液的相互扩散系数小于蔗糖的相互扩散系数，D海藻糖与D蔗糖的比例在小于一半时表现出几乎线性的浓度依赖性。我们的研究结果表明，在玻璃化转变附近的组合物松弛方面，海藻糖比蔗糖更有效。
We measured the binary mutual diffusion (interdiffusion) coefficient of trehalose aqueous solutionsDin the concentration range from 0.1 to 0.8 mass fraction and the temperature range from 25 to 50 °C including supercooled regions under atmospheric pressure. The experimental apparatus was based on the Soret forced Rayleigh scattering (SFRS) technique, which uses the Soret effect to create a periodic spatial concentration modulation (Δw<10−5) of micrometer-order fringe spacing in a disaccharide aqueous solution due to the absorption of an optical interference grating generated by two crossing pulsed excitation laser beams (ΔT<10−2°C). The decay of the mass diffusion process is monitored by the diffraction intensity of a probing laser beam within a few milliseconds. These characteristics of SFRS enabled us to measure highly viscous disaccharide aqueous solutions under supercooled states. The uncertainties of the experimental results were estimated to be within ±3% for low concentration and ±9% for high concentration (w> 0.55). The experimental results demonstrated that the rate of decrease in the mutual diffusion coefficient with the increasing concentration is more pronounced in supercooled regions than in dilute normal regions. We also measured the mutual diffusion coefficient of sucrose aqueous solutions at 30 °C in the supercooled regions to compare the results with those obtained from trehalose. We observed that the mutual diffusion coefficient of the trehalose aqueous solutions were smaller than those of sucrose with the increasing concentration, the ratio ofDtrehalosetoDsucroseshowed an almost linear concentration-dependence towards the values that were less than half. Our findings suggest that trehalose can be more effective than sucrose in terms of the relaxation of the composition near their glass transitions.
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