1. Why Are Saccharides Dehydrated in the Presence of Electrolytes? Insights from Molecular Modeling and Thermodynamic Measurements
- Author
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Hélène Roux-de Balmann, Johanne Teychené, Sylvain Galier, Laurent Maron, Laboratoire de génie chimique [ancien site de Basso-Cambo] (LGC), Université Toulouse III - Paul Sabatier (UT3), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Centre National de la Recherche Scientifique (CNRS)-Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées, Institut National des Sciences Appliquées (INSA), Centre National de la Recherche Scientifique - CNRS (FRANCE), Institut National Polytechnique de Toulouse - Toulouse INP (FRANCE), Institut National des Sciences Appliquées de Toulouse - INSA (FRANCE), Université Toulouse III - Paul Sabatier - UT3 (FRANCE), and Institut National Polytechnique de Toulouse - INPT (FRANCE)
- Subjects
Anions ,Work (thermodynamics) ,Molecular model ,General Chemical Engineering ,Metal ions in aqueous solution ,Hydration ,Electrolyte ,010402 general chemistry ,01 natural sciences ,Ion ,Electrolytes ,[CHIM.GENI]Chemical Sciences/Chemical engineering ,Cations ,Génie chimique ,[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering ,Physics::Chemical Physics ,Génie des procédés ,QD1-999 ,Ions ,Aqueous solution ,010405 organic chemistry ,Chemistry ,General Chemistry ,0104 chemical sciences ,Characterization (materials science) ,Chemical physics ,Polar ,Research Article - Abstract
The mechanisms governing the interactions of neutral polar solutes with ions in aqueous solutions are still poorly understood, despite the importance of this phenomenon in many fields (chemistry, physicochemistry, biology, food industries). In order to go further through the understanding of the molecular mechanisms governing the ions’ specific effects, this paper presents a generic method dealing with the characterization and understanding of interactions between saccharides and ions in aqueous systems. For that, an original approach combining a computational technique and experimental measurements (thermodynamic properties) is proposed to explain and rationalize the relationship between the solute hydration and the physical chemistry of the ions in solution (cation/anion, charge, size, and hydration). These relationships make it possible to evaluate the hydration state of a saccharide, a polar neutral molecule, according to the ionic composition, from the knowledge of the ions’ hydration properties. This work proposes new insight into molecular mechanisms governing the polar neutral solute/ion interactions and a new understanding of the hydration phenomenon in electrolytic solutions., A new understanding of the mechanisms governing the solute interactions in electrolyte solution is proposed. Saccharide hydration can be predicted and tuned via knowledge of the ions’ properties.
- Published
- 2018