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Evaluation de différentes données physico-chimiques
relatives aux solutions sucrées 1
by " Roberto Gilli "


Feuille 1  
Feuille 2  
Feuille 3  

Please take care of decimal numbers: no modification are made to obtain the significant values
No check of "absurd" numbers is made. References are noted at the end of the page.

Feuille de calcul 1
Temperature : ( C )
Select the type of concentration that you have
sucrose content ( % ) Mass Fraction ( g sucrose / g solution )
Sucrose to water Ratio ( g sucrose / g water ) Water to sucrose Ratio ( g water / g sucrose )
Gram Liter Concentration ( g sucrose / L solution ) Molality ( mol sucrose / kg water )
Molarity ( mol sucrose / L of solution ) Molar fraction ( mol sucrose / mol sucrose + mol water)
concentration values :
in :

density

( kg / m^3 )

 

Feuille de calcul 2

Select the concentration that you want
sucrose content ( % ) Mass Fraction ( g sucrose / g solution )
Sucrose to water Ratio ( g sucrose / g water ) Water to sucrose Ratio ( g water / g sucrose)
Gram Liter Concentration ( g sucrose / L solution ) Molality ( mol sucrose / kg water )
Molarity ( mol sucrose / L of solution ) Molar fraction ( mol sucrose / mol sucrose + mol water )
Activity ( mol sucrose / kg of water )  
the concentration in the new unit
the maximum solubility at this temperature
viscosity at this temperature and concentration ( mPa*s )

 

REFERENCES

Density evaluation of pure sucrose solution is made by a equation valid from 0 to 100°C reported in:
Sugar Technologists Manual; Z. Bubnik, P. Kadlek, D. Urban, M. Bruhns p. 164, Bartens 1995

Relationships for expression of concentration of sucrose in pure water solutions are taken from:
Sucrose solubility; Z.Bubnik and P.Kadlec pp. 101-125 in SUCROSE Properties and Applications, M.Mathlouthi and P. Reiser eds., Blackie Academic & Professional 1995

Evaluation of maximum solubility of pure sucrose solutions is made by the equation proposed by Vavrinecz in 1962 and adopted by 15th Session of ICUMSA in a range of temperature from -13 to 100°C. For temperatures above 100°C another equation, proposed by Smelik et al. in 1970-72, is used. For further information see:
Sucrose solubility; Z.Bubnik and P.Kadlec pp. 101-125 in SUCROSE Properties and Applications, M.Mathlouthi and P. Reiser eds., Blackie Academic & Professional 1995

Evaluation of viscosity of pure sucrose solution is made by an empirical relation found by Genotelle in 1978 that gives 1% of error on the experimental values. For more information see:
Rheological properties of sucrose solutions and suspensions; M.Mathlouthi and J.Génotelle pp. 126-154 in SUCROSE Properties and Applications, M.Mathlouthi and P. Reiser eds., Blackie Academic & Professional 1995

Sugar Technologists Manual : Chemical and Physical Data for Sugar Manufactures and Users; Z. Bubnik, P. Kadlek, D. Urban, M. Bruhns, Bartens 1995

Made by Roberto Gilli


 
 
 
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