Termodinamička svojstva dvokomponentnih smeša terpena i 1-propanola u intervalu temperature (288,15 – 323,15) K i na atmosferskom pritisku Original scientific paper
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Najzastupljenija klasa hemijskih jedinjenja prisutna u esencijalnim uljima jesu terpeni. Smatraju se zelenim rastvaračima, a potiču iz prirodnih izvora poput biljaka, citrusnog voća, ali i lišća drveća ili šišarki. Pronalaze veliku komercijalnu upotrebu u granama prehrambene industrije, kao prirodne arome i dodaci hrani, pored čega su veoma zastupljeni u farmaceutskoj i kozmetičkoj industriji. U cilju proučavanja termodinamičkih svojstava smeša terpena (α-pinen, p-cimen i linalool) sa 1-propanolom, eksperimentalno su određene gustine i viskoznosti za navedene smeše. Eksperimentalna merenja rađena su u opsegu temperatura od 288,15 do 323,15 K na atmosferskom pritisku, za ceo opseg udela. Na osnovu eksperimentalno dobijenih rezultata za gustine i viskoznosti izračunate su vrednosti dopunske molarne zapremine, kao i vrednosti promene viskoznosti pri mešanju. Izmerene veličine (gustina i viskoznost) korelisane su korišćenjem Heric-Brewer-Jouyban-Acree modela, dok je za korelisanje dopunskih veličina (dopunska molarna zapremina i promena viskoznosti) korišćen Redlich-Kister polinom. Svi eksperimentalno dobijeni podaci i njihove izvedene veličine korišćene su za analizu neidealnog ponašanja odabranih smeša. Heric-Brewer-Jouyban-Acree model je uspešno korelisao eksperimentalne vrednosti za sva tri binarna sistema u celom temperaturnom opsegu i na atmosferskom pritisku, dok je Redlich-Kister uspešno korelisao izvedene veličine.
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Ministry of Scientific and Technological Development, Higher Education and Information Society,Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja
Grant numbers 451-03-65/2024-03/200135
Reference
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