Alcohol inorganic salt systems

In other words, the equation defines an improvement factor, which consists of the ratio of relative volatility with salt present (calculated using liquid composition on a salt-free basis for direct comparison purposes) to relative volatility at the same liquid composition but without salt present. It relates the logarithm of this improvement factor in a direct proportionality with N3, the mole fraction of salt present in the liquid on a ternary basis. Jaques and Furter (17) tested the equation with data taken at several constant liquid compositions in four alcohol-water-inorganic salt systems, and observed good agreement. 

Although Johnson and Furter (1,2), among others, observed a surprising insensitivity of k to mixed-solvent composition in many alcohol-water-inorganic salt systems, such does not appear to be the case with ammonium bromide-ethanol-water. A linear dependence of k with x was observed and is demonstrated in Figure 4. The slope of this dependence is 2.63 and the intercept with the y-axis occurs at approximately a value of unity. This extrapolated salt effect when x = 0, that is, with water as the single solvent, is consistent with Raoult s Law in that the vapor pressure of the aqueous salt solution depends directly on the salt concentration. However the same behavior has not been observed for the ammonium chloride-ethanol-water system (3) as seen in Table VIII its salt effect parameter shows essentially no dependence on the liquid composition. Therefore the two systems differ in this respect. 

Molecular Interactions. Various polysaccharides readily associate with other substances, including bile acids and cholesterol, proteins, small organic molecules, inorganic salts, and ions. Anionic polysaccharides form salts and chelate complexes with cations some neutral polysaccharides form complexes with inorganic salts and some interactions are stmcture specific. Starch amylose and the linear branches of amylopectin form inclusion complexes with several classes of polar molecules, including fatty acids, glycerides, alcohols, esters, ketones, and iodine/iodide. The absorbed molecule occupies the cavity of the amylose helix, which has the capacity to expand somewhat to accommodate larger molecules. The starch—Hpid complex is important in food systems. Whether similar inclusion complexes can form with any of the dietary fiber components is not known. 

The above procedure is now applied to two ethanol-water (8, 9) and five 1-propanol-water systems (9) which have been saturated with an inorganic salt and which show partial miscibility. The vapor pressures and molar volumes (10), and second virial coefficients of water (11), ethanol (12), and 1-propanol (IS) were obtained by interpolation of literature data. The vapor pressures of water saturated with salts over a temperature range are available for all salts (14) except lead nitrate. Such data are unavailable for both alcohols saturated with salt. Hence a correction to the saturation vapor pressure is made by multiplying by the ratio of the vapor pressure of alcohol saturated with salts to the vapor pressure... 

Alcohols exhibit a bifunctional nature in aqueous solution. On the one hand, there exists a hydrophobic hydrocarbon group which resists aqueous solvation on the other, there is the hydrophilic hydroxyl group which interacts intimately with the water molecules. Franks and Ives (30, 31) have reviewed experimentation and theoretical treatises on the structure of water, the structure of liquid alcohols, and the thermodynamic, spectroscopic, dielectric, and solvent properties and P-V-T relationships of alcohol-water mixtures. Sada et al. (27) reviewed, in particular, the salt effects of electrolytes in alcohol-water systems and discussed the various correlations of the salt effect applied to these systems. Inorganic salts were used almost universally in these salt effect studies. 

To determine the composition of bimetallic alkoxides formed via complex formation in solution and in the solid phase and to estimate their stability, we have applied physicochemical analysis — the investigation of the solubility isotherms in the systems M(OR)m- M (OR)n - L (solvent alcohol, ether, hydrocarbon, etc.). This method, common for the studies ofthe interaction of inorganic salts in water solutions, turned out to be rather fruitful in the chemistry of alkoxides. It permitted the study of the interaction ofthe components... 

The effect of additives in the water and oil phases. Although the exact mechanism by which various additives affect the phase inversion is not fully understood, their presence in nSOW systems has been shown to affect the PIT as well as the emulsion inversion point, EIP. " The phase inversion temperature varies with the amount and chemical type of additives in the water phase. Shinoda and Takeda showed that inorganic salts can affect the PIT more strongly than their parent acids. Also, they showed that the effect of fatty acids and alcohols on the PIT for 1 1 volume ratio paraffin-water systems was independent of the chain length of the acid or alcohol. 

---