Interventional study of behavior of the Sucrose in caffeine solution at different temperatures

Abstract

The study includes measurements of density( ) and viscosity (η ) of sucrose solution of different concentrations ( range 0.02-0.1) mol . L-1 in 5% caffeine solutions at different temperatures (293.15, 298.15, 303.15, 308.15) K. from the density measurements it was calculated Apparent Molal Volumes ( ) and from this value were calculated Limiting Apparent Molal Volume( ) and the Experimental slop( ) , transition volumes ( ) for sucrose from water to 5% caffeine solution. From applying of Jones and dole equation of viscosity values it was calculated ( A) and( B) factors which indicate the strong solute – solvent interaction and weak solute – solute interaction .this results confirmed that the addition of sucrose to 5% caffeine solution is from Solvent Structure Maker type, which was confirmed by the thermodynamic functions values of the system