Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2007
Volume 10
Issue 2
Topic:
Agricultural Engineering
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Mazurkiewicz J. , Baranowska H. , Wojtasik M. , Tomasik P. 2007. MACROSTRUCTURE OF AQUEOUS SOLUTIONS OF ETHANOL AND ITS IMPLICATIONS, EJPAU 10(2), #17.
Available Online: http://www.ejpau.media.pl/volume10/issue2/abs-17.html

MACROSTRUCTURE OF AQUEOUS SOLUTIONS OF ETHANOL AND ITS IMPLICATIONS

Józef Mazurkiewicz1, Hanna M. Baranowska2, Michał Wojtasik3, Piotr Tomasik4
1 Department of Physics, University of Agriculture in Cracow, Poland
2 Department of Physics, University of Life Sciences in Poznań, Poland
3 Institute of Petroleum Technology, Cracow, Poland
4 Nantes Nanotechnological Systems, Bolesławiec, Poland

 

ABSTRACT



Viscosity of aqueous solutions of ethanol changes non-linearly with concentration. There is a maximum viscosity of solution containing about 47 volume% ethanol. 1H NMR spin – lattice and spin – spin relaxation times of such solutions also change with concentration showing minimum at closely the same ethanol concentration. These results rationalized in terms of Einstein – Debye theory point to the link between the relaxation time and viscosity of solution and the latter with ordering of the components in solution. The MM+ Monte Carlo approach (HyperChem 7.0 software) indicated a maximum potential energy of the water – ethanol system at the same concentration of the solution. According to the mouthfeel theory, substances of ordered structure generate superior mouthfeel. That finding may, eventually, explain why commercial vodka has preferably about 45 volume% concentration. The approach might have more universal significance in determination of mouthfeel of various soft drinks, beverages, and other liquids.

Key words: alcohol, mouthfeel, relaxation time, solution dynamic structure, viscosity, vodka.

Józef Mazurkiewicz
Department of Physics,
University of Agriculture in Cracow, Poland
Mickiewicz Ave. 31-120 Cracow, Poland

Hanna M. Baranowska
Department of Physics,
University of Life Sciences in Poznań, Poland
Wojska Polskiego Street 38/42, 60-637 Poznań, Poland

Michał Wojtasik
Institute of Petroleum Technology, Cracow, Poland
Łukasiewicza Street 1, 31-429 Cracow, Poland

Piotr Tomasik
Nantes Nanotechnological Systems, Bolesławiec, Poland
Dolne Młyny 21
59-700 Bolesławiec
Poland
email: rrtomasi@cyf-kr.edu.pl

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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