Solubility and solution thermodynamics of glucose and fructose in three asymmetrical dicationic ionic liquids from 323.15 K to 353.15 K
Experimental s olubility of D-(+)-glucose and D-(−)-fructose in three asymmetrical dicationic ionic liquids (DILs), 1-(3-(trimethylammonio)prop-1-yl)-3-methylimidazolium bis(dicyanamide) ([MIMC 3 N 111 ][N(CN) 2 ] 2 ), 1-(3-(trimethylammonio)prop-1-yl)-1-methylpiperidinium bis(dicyanamide) ([MPiC 3 N 111 ][N(CN) 2 ] 2 ) and 1-(3-(trimethylammonio)prop-1-yl)pyridinium bis(dicyanamide) ([PyC 3 N 111 ][N(CN) 2 ] 2 ), was determined through an isothermal technique from 323.15 K to 353.15 K at 0.1 MPa. The solubility of the two sugars in selected DILs increased with elevating temperature and the solubility decreased in the following order: D-(−)-fructose > D-(+)-glucose. The Apelblat, λh , NRTL, Wilson and UINQUAC models were respectively employed to correlate the experimental solubility values with temperature. The thermodynamics of dissolution of D-(+)-glucose and D-(−)-fructose in the studied DILs, enthalpy of dissolution (Δ diss 0 H ), Gibbs energy of dissolution (Δ diss 0 G ) and entropy of dissolution (Δ diss 0 S ), were also evaluated based on the experimental solubility data. The results indicated that enthalpic contributions were dominant in the dissolution process of D-(+)-glucose and D-(−)-fructose in those DILs.
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