STUDY OF SOME SUGARS IN AQUEOUS SOLUTION BY VISCOMETRY

H. Kodad1*, A. Bensafi2, A. Unanue3

1 Université Cadi Ayyad, Faculté des Sciences Semlalia, Département de Chimie, Marrakech, Maroc

2 Université Abou Bakr Belkaid de Tlemcen,

Faculté des Sciences, Département de Chimie Tlemcen, Algérie

3 Université de Haute Normandie, Faculté des Sciences et Techniques, Rouen, France

* Corresponding author. Email: kodad@ucam.ac.ma

Received : 15 February 2003;revised version accepted :04 January 2004

Abstract

It is convenient to point out that the intrinsic viscosity is obtained by the triple extrapolation method of the reduced specific viscosity, inherent viscosity and reduced differential viscosity. The intrinsic viscosity [h ] should be a form factor which is clearly affected by the folding of the molecule whereas the Huggins constant k’ provide information on the interactions solvent-solute and reflects the changes inherent to conformations .

Keywords: Sugars; Oligosaccharides; Aqueous solution; Viscosity; Conformation; Interaction.

© 2015