Literature DB >> 20945872

From water clustering to osmotic coefficients.

Mia Frosch1, Merete Bilde, Ole F Nielsen.   

Abstract

Water activity is an important macroscopic property of aerosol particles and droplets in the atmosphere as well as aqueous solutions in many other fields of physical chemistry. This study focuses on relating water activity, described using osmotic coefficients, to the microscopic water structure in systems of atmospheric relevance, namely, aqueous solutions of each of the four electrolytes: NaCl, (NH(4))(2)SO(4), NH(4)Cl, and Na(2)SO(4). The osmotic coefficients of these compounds, as reported in literature based on thermodynamic measurements, decrease as a function of molality for dilute solutions and increase as a function of molality for concentrated solutions. At an intermediate molality, a minimum value of the osmotic coefficient is observed. We explain this behavior by describing osmotic coefficients as the product of two concentration-dependent effects: incomplete electrolyte dissociation and variations in the microphysical water structure. The degree of dissociation in electrolyte solutions can be obtained directly from literature or derived from reported pK values, and in this work the water structure is quantified using low-wavenumber Raman spectroscopy. We use the band at 180 cm(-1) in Raman spectra of aqueous electrolyte solutions, which has been assigned to the displacement of the central oxygen atom in a tetrahedral hydrogen bonding environment composed of five H(2)O units. The abundance of such translationally restricted water molecules is essential in describing the local microphysical structure of water, and the height of the band is used to estimate the amount of such translationally restricted water molecules in solution. We were able to qualitatively reproduce and explain literature values of osmotic coefficients for the four studied electrolytes. Our results indicate that the effect of electrolyte dissociation, which decreases as a function of molality, dominates in dilute solutions, whereas changes in water structure are more significant at higher concentrations.

Entities:  

Year:  2010        PMID: 20945872     DOI: 10.1021/jp103129u

Source DB:  PubMed          Journal:  J Phys Chem A        ISSN: 1089-5639            Impact factor:   2.781


  1 in total

1.  Water activity in liquid food systems: A molecular scale interpretation.

Authors:  Andrew J Maneffa; Richard Stenner; Avtar S Matharu; James H Clark; Nobuyuki Matubayasi; Seishi Shimizu
Journal:  Food Chem       Date:  2017-06-09       Impact factor: 7.514

  1 in total

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