Why Are Saccharides Dehydrated in the Presence of Electrolytes? Insights from Molecular Modeling and Thermodynamic Measurements

Advances in the Understanding of the Transfer of Saccharides through NF Membranes in the Presence of Electrolytes by Coupling Quantum Mechanics and Thermodynamic Methods

Different studies have shown that the presence of electrolytes modifies the nanofiltration performances and that the variation of the neutral solute transfer is mainly governed by the modification of the solute properties. The objective of this work is to strengthen the understanding of the impact of the ion composition and to progress in the long-term objective for the prediction of the nanofiltration performances. The methodology is based on the comparison of the hydration properties obtained by experimental and theoretical approaches with the mass transfer of saccharides. The key role of the saccharide hydration number to understand the impact of the ionic composition on the saccharide transfer is clearly demonstrated. Moreover, it is established that the number of saccharide/cation interactions, which increases with the cation coordination number, is a key parameter to understand the mechanisms governing the impact of the nature of the cation on the saccharide mass transfer modification. Finally, correlations are obtained between the saccharide hydration number decrease and the variation of the saccharide radius calculated using a hydrodynamic model for different ionic compositions and operating modes (diffusion and filtration). From these results, it could be possible to evaluate the saccharide transfer for a given saccharide/electrolyte system transfer.

Interactions in saccharide/cation/water systems: Insights from density functional theory

Interactions between saccharides and ions in aqueous solutions are of great importance in many fields (chemistry, physico-chemistry, biology, food industries). Thus, this work proposes to develop a methodology dealing with the characterization and the understanding of interactions between saccharides and cations in presence of water molecules, by a quantum mechanics approach. In the first part, the saccharide hydration properties (xylose, glucose, sucrose) in pure water are determined. Results show that the saccharide coordination numbers, as well as the saccharides hydration enthalpy, increase with the saccharide hydrophilic group number. In the second part, the influence of cations on saccharides hydration properties, and inversely, is evaluated. In saccharide/cation/water systems, the decrease in hydration enthalpy of cations and saccharides shows that both species are dehydrated and that saccharide dehydration depends on the nature of the cation. The dehydration sequence of saccharides was explained from the study of saccharide/cation interactions.

Mass transfer in aerated culture media combining mixed electrolytes and glucose

The combined effects of mixed electrolyte species and glucose on oxygen transfer were studied in a bubble column with aqueous solutions. Of particular interest was the presence of electrolytes containing ions which are prone to present solute-solute interactions or to crystallize. Without and at low concentration of glucose (≤ 5 g/L), the increasing concentration of electrolytes (nominal ionic strength: 0-0.43 M), up to a critical value, enhanced the volumetric mass transfer coefficient (k_La) and the availability of specific interfacial area (a), due to the inhibition of bubble coalescence. As the glucose concentration increased (10-40 g/L), the enhancing effects of electrolytes were gradually lost. The glucose interacted with electrolytes, reducing their ability to inhibit coalescence and to enhance the k_La. Salt crystallization occurred independently of the addition of glucose; however, it did not have significant effect on mass transfer. Finally, the changes in physicochemical properties were highly collinear with composition variables.