Thermodynamic parameters and ultrasonic studies of intermolecular interactions in some carbohydrates (Dextrose, Fructose and Inositol) at 298.15 k.

Ultrasonic velocity, density and viscosity have been measured experimentally of aqueous solution of dextrose, fructose and inositol at 298.15 K over the entire composition range. The useful thermodynamic parameters like Gibb’s free energy (ΔG), enthalpy (ΔH) and entropy (ΔS) etc. have been worked out. In the light of these parameters molecular interactions among the liquid mixture have been discussed.