IJARET_06_10_013

http://www.iaeme.com/IJARET/index.asp 86 [email protected]

International Journal of Advanced Research in Engineering and Technology

(IJARET) Volume 6, Issue 10, Oct 2015, pp. 86-96, Article ID: IJARET_06_10_013

Available online at

http://www.iaeme.com/IJARET/issues.asp?JType=IJARET&VType=6&IType=10

ISSN Print: 0976-6480 and ISSN Online: 0976-6499

© IAEME Publication

___________________________________________________________________________

ULTRASONIC STUDIES AND MOLECULAR

INTERACTION STUDIES ON SARDINE

FISH OIL AND ANILINE BINARY MIXTURE

P. Bosco Dhanaseeli

Department of Chemistry, AMET University Tamil Nadu, India

S. Rajesh and V. Balasubramanian

Department of Chemistry,

King Nandhivarman College of Arts and Science, Thellar, Tamilnadu.

ABSTRACT

The molecular interaction study of a binary liquid mixture containing

aniline and sardine fish oil has been carried out. This study has been done

with the aid of ultrasonic technique by finding out ultrasonic velocity and

other acoustic parameters adiabatic compressibility, intermolecular free

length, acoustic impedance relaxation time, adsorption coefficient, free

volume, internal pressure and molecular interaction parameter. The study has

been carried out by taking the binary mixture at different concentration of 0.2,

0.4, 0.6, 0.8 and 1% concentration and also at varying temperature of 303,308

and 313K .The result are discussed in relative detail and interpreted about

structural and specific interaction that is predominated by hydrogen bonding.

Cite this Article: P.Bosco Dhanaseeli, S.Rajesh and V.Balasubramanian.

Ultrasonic Studies and Molecular Interaction Studies on Sardine Fish Oil and

Aniline Binary Mixture. International Journal of Advanced Research in

Engineering and Technology, 6(10), 2015, pp. 86-96. http://www.iaeme.com/IJARET/issues.asp?JType=IJARET&VType=6&IType=10

1. INTRODUCTION

The science of sound technology is known as acoustics. The normal audible

frequency range for human ear is 20Hz to 20,000Hz. Any sound with frequency

below 20 Hz or above 20 kHz is known as the ultrasonic sound. Sound below 20Hz is

known as lower audible range and the sound above 20 kHz is termed as the upper

audible range1. Ultrasonic waves are sound waves of short wavelength with very high

frequency and have high energy content. It differs from the traditional energy sources

like heat, light or other ionizing radiations in duration, pressure and energy per

molecule. Due to their smaller wavelength, they have a high penetrating power. They

Ultrasonic Studies and Molecular Interaction Studies on Sardine Fish Oil and Aniline Binary

Mixture


can travel over long distance without much loss of energy and produces heat when

they travel through a substance. Just like any other ordinary sound waves they get

reflected and absorbed. As in photochemistry, very large amounts of energy are

introduced in a short period of time using an ultrasonic radiation2.

Ultrasonic waves can be generated and detected using ultrasonic transducer. The

transducers are piezoelectric, magnetostrictive, electrostatic or a capacitive device.

Active transducers or transmitters are those, which convert electrical energy to

ultrasonic energy, and passive transducers or receivers are those which convert

ultrasonic energy into electrical energy. Thus transducers can be used both as

transmitter and receivers. The different types of transducers used in the production of

ultrasonic waves are Magnetostrictive transducer, Electromagnetic transducer,

Pneumatic transducer, Mechanical transducer or piezoelectric transducer. A

Piezoelectric transducer is used in the current investigation. These transducers are

widely used for generating and detecting ultrasonic energy at all levels of intensity3

The ultrasonic velocity (u), density (ρ) and viscosity (η) have been measured in binary

liquid mixtures containing a-picolin in Ethanol at 301.15 K and 305.15 K. From these

data some of acoustical parameters such as adiabatic compressibility, free length (Lf),

free volume (Vf) and internal pressure (pi) have been computed using the standard

relations5.

2. SCOPE AND OBJECTIVE

The aim of the experiment is to prepare a binary liquid mixture of sardine fish oil and

aniline at varying concentration and to study their molecular interactions at varied

temperature by making use of ultrasonic technique. Values of density, viscosity and

ultrasonic velocity of the liquid mixture is to be obtained using the experimental

methods and other thermo dynamical acoustic parameters such as adiabatic

compressibility, intermolecular freelength, specific acoustic impedance, absorption

coefficient, relaxation time, free volume, internal pressure, LennardJonnes potential,

Rao’s constant etc., are calculated. These values are used to study the molecular

interaction in the binary mixture.

3. EXPERIMENTAL METHODS

The materials employed at the various stages of investigation, experimental procedure

adopted to prepare some of the starting compounds and methods of purification of

solvents have been indicated. It also deals with a brief account of different

physicochemical techniques employed for the characterization of sardine fish oil and

aniline.

3.1. Density (ρ) Determination

The density of the experimental liquid mixture of sardine fish oil and aniline is

determined by the using pycnometer. Density determination by pycnometer is a very

precise method. It uses a working liquid with well-known density, such as water. In

the current project, we have used distilled water as the working liquid, for which

temperature dependent values of density ρH2O are shown8 in table 1.

P.Bosco Dhanaseeli, S.Rajesh and V.Balasubramanian


Table 1

The pycnometer is a glass flask with a close fitting ground glass stopper with a

capillary hole through it. This fine hole releases a spare liquid after closing a top filled

pycnometer and allows for obtaining a given volume of measured and/or working

liquid with a high accuracy9-11

.

3.2. Viscosity (Ƞ) Measurement

To measure the viscosity of liquids, Capillary viscometer, based on Poiseuille’s law,

is commonly used. Oswald viscometer is used in the present study for measuring the

viscosity.

4. RESULTS AND DISCUSSION

The results obtained from the above experiment and the inferences drawn from the

results are discussed in relative detail in this chapter. The measured ultrasonic

velocities (U), densities (ρ), viscosity’s (ƞ) and other acoustical parameters values at

303, 308 and 313 K is given in the tables 1,2 and 3 given below.

Table 4.1 Density and Viscosity values for sardine fish oil and aniline binary mixture at

varying concentrations and temperatures.

S.NO CONCENTRATION

(%)

TEMPERATURE

(K)

DENSITY

ρ(kg/m3)

VISCOSITY/10-4

(Nsm-2

)

1

0.2

303 1071.20 3.5915

308 1014.19 2.924

313 1011.21 2.506

2

0.4

303 1019.30 3.549

308 1016.30 3.027

313 1013.32 2.696

3

0.6

303 1021.10 3.787

308 1018.11 3.051

313 1015.13 2.672

4

0.8

303 1023.30 3.383

308 1020.31 2.977

313 1017.35 2.632

5

1.0

303 1025.40 4.021

308 1022.42 3.392

313 1019.46 2.962

T(°c) ρH2O (g/cm3)

15 0.99996

16 0.99994

17 0.99990

18 0.99985

19 0.99978

20 0.99820

21 0.99799

22 0.99777

23 0.99754

24 0.99730

25 0.99705


Mixture


Table 4.2 Ultrasonic velocity values of sardine fish oil and aniline binary mixture at varying

concentration and temperatures.

From the graph it is observed that the ultrasonic velocities are decreasing with the

increasing value of temperature. But it is decreasing with increasing solute

concentration at particular temperature. Plot has been drawn for various velocities,

that are various with different concentration and temperature. The increase in

ultrasonic velocity at higher temperature is because of the solvent-solute interaction

and decrease in velocity with increase in concentration is because of the weakening of

intermolecular forces among the molecules.

Figure 4.1 Concentration Vs Ultrasonic velocity

S.NO CONCENTRATION

(%)

TEMPERATURE

(K)

ULTRASONIC VELOCITY

U (ms-1)

1

0.2

303 1618

308 1546

313 1548

2

0.4

303 1610

308 1559

313 1508

3

0.6

303 1583

308 1522

313 1573

4

0.8

303 1572

308 1612

313 1553

5

1.0

303 1576

308 1629

313 1561

0.2 0.4 0.6 0.8 1.0

1500

1510

1520

1530

1540

1550

1560

1570

1580

1590

1600

1610

1620

1630

1640

velo

city

(ms-

1)

concentration (%)

303K

308K

313k



Figure 4.2 Adiabatic compressibility Vs concentration

Table 4.3 Adiabatic compressibility values of sardine fish oil and aniline mixture at varying

concentrations and temperature.

The figure 4.4 depicts the variation of free length with concentration and

temperature. The intermolecular free length depends on the adiabatic compressibility

and independent of the velocity. The behavior of intermolecular free length is an

inverse behavior of sound propagation. Thus, by increasing the concentration of

sardine fish oil and aniline, free length is found to increase. The increase in free

S.NO CONCENTRATION

(%)

TEMPERATURE

(K)

ADIABATIC

COMPRESSIBILITY

κ/10-10

(Kg-1ms2)

1

0.2

303 3.897

308 4.284

313 4.284

2

0.4

303 3.947

308 4.223

313 4.532

3

0.6

303 4.112

308 4.132

313 4.479

4

0.8

303 4.103

308 3.915

313 4.232

5

1.0

303 4.134

308 3.865

313 4.221

0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1.0 1.1

3.85

3.90

3.95

4.00

4.05

4.10

4.15

4.20

4.25

4.30

4.35

4.40

4.45

4.50

4.55A

diab

atic

com

pres

sibi

lity

(Kg-1

ms2 )

Concentration (%)

303K

308K

313K


Mixture


length values with decreasing ultrasonic velocity seems to be because of solute-solute

interaction.

Figure 4.3 Free length Vs Concentration

Table 4.4 Free length values for sardine fish oil and aniline binary mixture at varying

concentrations and temperatures

S.NO CONCENTRATION

(%)

TEMPERATURE

(K)

FREE LENGTH

Lf/10-9

(m)

1

0.2

303 1.2387

308 1.3100

313 1.3268

2

0.4

303 1.2465

308 1.3005

313 1.3585

3

0.6

303 1.2724

308 1.3381

313 1.3079

4

0.8

303 1.2701

308 1.2522

313 1.3130

5

1.0

303 1.2756

308 1.2440

313 1.3110

0.2 0.4 0.6 0.8 1.0

1.24

1.26

1.28

1.30

1.32

1.34

1.36

Free

leng

ht (L

f/10-9

)

Concentration (%)

303K

308K

313K



Table 4.5 Acoustic impedance values of sardine fish oil and aniline mixtures at varying

concentrations and temperatures

Figure 4.4 Acoustic impedance Vs concentration

The figure above indicates a plot of acoustic impedance and temperature. The

trend in the variation of impedance with temperature is reversing to that of ultrasonic

velocity. Acoustical impedance values also suggest strong molecular interaction

among the components at increasing solute concentration. But it decreases with

increasing temperature at all concentrations. It suggested the solute-solvent interaction

is lesser at higher temperatures owing to thermal agitation.

S.NO CONCENTRATION

(%)

TEMPERATURE

(K)

ACOUSTIC IMPEDANCE

Z(Kgm-2

s-1

)

1

0.2

303 1586

308 1510

313 1507

2

0.4

303 1574

308 1522

313 1468

3

0.6

303 1536

308 1486

313 1530

4

0.8

303 1550

308 1574

313 1512

5

1.0

303 1535

308 1591

313 1520

0.2 0.4 0.6 0.8 1.0

0

200

400

600

800

1000

1200

1400

1600

Acou

stic

impe

danc

e (K

gm-2s-1

))

Concentration (%)

303K

308K

313K


Mixture


Table 4.6 Relaxation time values of sardine fish oil and aniline at varying concentrations and

temperatures

Figure 4.5 represents the variation of relaxation time with concentration at

different temperatures. Acoustic relaxation time increases with increasing

concentration. The dispersion of ultrasonic waves is the characteristic time of

relaxation processes that causes the dispersion. Increase in relaxation time indicates

that degree of cooperation for relaxation of the molecule increases which in turn

increases the bulk of cluster when solute is added to solvent.

Figure 4.5 Relaxation time Vs concentration

S.NO

CONCENTRATIO

N (%)

TEMPERATURE

(K)

RELAXATION TIME

τ/10-6

(s)

1

0.2

303 1.7582

308 1.6660

313 1.4286

2

0.4

303 1.8630

308 1.6999

313 1.6614

3

0.6

303 2.0700

308 1.8140

313 1.4919

4

0.8

303 1.846

308 1.5502

313 1.4815

5

1.0

303 2.2110

308 1.7426

313 1.6630

0

.

2

0

.

4

0

.

6

0

.

8

1

.

0

1

.

4

1

.

5

1

.

6

1

.

7

1

.

8

1

.

9

2

.

0

2

.

1

2

.

2

Relaxation time

(t/10

-

6 )

Concentratio

n (%)

30

3

K

30

8

K 313

K



0.2 0.4 0.6 0.8 1.0

42.5

43.0

43.5

44.0

44.5

45.0

45.5

46.0

46.5

47.0

47.5

48.0

48.5

49.0

49.5

50.0

50.5

51.0

51.5

Inte

rnal

Pre

ssur

e

Concentration (%)

303K

308K

313K

Figure 4.6 Internal pressure vs. concentration

The above figure indicates the variation of internal pressure with concentration

and temperature. The internal pressure is a measure of cohesive force among solute

and solvent. The internal pressure values are given in the table 4.8. These values

indicate that internal pressure decreases with increasing temperature.

Table 4.7 Absorption coefficient values of sardine fish oil and aniline binary liquid mixture at

varying concentration and temperature

S.NO CONCENTRATION

(%)

TEMPERATURE

(K)

ABSORPTION

COEFFICIENT

α/f2/10

-8 (Npm

-1s

2)

1

0.2

303 2.1481

308 2.1305

313 1.8240

2

0.4

303 2.288

308 2.156

313 2.129

3

0.6

303 2.587

308 2.356

313 1.876

4

0.8

303 2.322

308 1.707

313 1.886

5

1.0

303 2.773

308 2.115

313 2.106


Mixture


Table 4.8 Internal Pressure values of sardine fish oil and aniline at various concentrations and

temperature

Table 4.9 Free volume values of sardine fish oil and aniline binary liquid mixture at

varying concentration and temperature

S.NO CONCENTRATION

(%)

TEMPERATURE

(K)

INTERNAL PRESSURE

(πi)

1

0.2

303 47.141

308 45.274

313 42.368

2

0.4

303 48.022

308 45.602

313 43.705

3

0.6

303 49.359

308 45.595

313 42.548

4

0.8

303 47.826

308 44.809

313 43.410

5

1.0

303 50.975

308 46.926

313 42.884

S.NO CONCENTRATION

(%)

TEMPERATURE

(K)

FREE VOLUME

Vf/10-8

(m3/mol)

1

0.2

303 3.3520

308 3.9113

313 4.9398

2

0.4

303 3.1150

308 3.7690

313 4.2650

3

0.6

303 2.7620

308 3.6010

313 4.6110

4

0.8

303 3.2450

308 4.0820

313 4.6430

5

1.0

303 2.5190

308 3.4170

313 3.9280



0.2 0.4 0.6 0.8 1.0

2.4

2.6

2.8

3.0

3.2

3.4

3.6

3.8

4.0

4.2

4.4

4.6

4.8

5.0

Free

Vol

ume

(m3/

mol

)

Concentration (%)

303K

308K

313K

Figure 4.7 Free volume vs. concentration

The figure here represents that free volume increases with increasing

concentrations and frequencies but decreases with increasing temperatures. Free

volume is one of the significant factors in explaining the free space and its dependent

properties have close connection with molecular structure and it can show interactions

between liquid mixtures.

When concentration of solute is increased, because of hydrogen bonding in aniline

the molecules of solute may be arranged in the solvent in such a way that void space

may not be available because the solute becomes less compressible and hence free

volume increases. Increase in free volume shows ion-solvent interaction in the

solution.

REFERNCES

[1] Ramteke, J.N. Adv. Appl. Sci. Res., 3(3) (2012):1832-1835

[2] ShanmugaPriya, C., Nithya, S., Velraj, G., Kanappan, A.N. International

Journal of Advanced Science and Technology (18) (2010)

[3] Krishnamurthi, P., Thenmozhi, P.A., (2012) J. Chem. Pharm. Res.,

4(11):4671-4676

[4] Ubagaramary, D., Dr. Neeraja, P., IOSR J. App. Chem., 2(5)(2012): 2278-

5736

[5] Kumar, R., Mahesh, R., Shanmugapriyan, B., Kannappan, V., Indian J. Pure

appl. Phys., 50 (2012): 633

[6] Iloukhani, H., Samiey, B., Phys. Chem. Liq., 45 (2007):571

[7] Mehra, R., Gaur, A.K., J. chem. Engg. Data, 53(2008):863

Documents

IJARET_06_10_013