Density study of ( D ( + ) mannose + water ) , ( D ( + ) mannose + water + sodium cyclamate ) , ( D ( + ) maltose monohydrate + water ) and ( D ( + ) maltose monohydrate + water + sodium cyclamate ) systems

Effect of different concentrations of aqueous solutions of sodium cyclamate on sugars (mono and disaccharides) are observed by measuring the densities of (sugar + water) and (sugar + water + sodium cyclamate) systems. Densities of aqueous solutions of D(+) mannose (monosaccharide) and D(+) maltose monohydrate (disaccharide) in (0.05, 0.15, 0.3) mol.kg-1 of sodium cyclamate (NaCyclamate) at T = 298.15 K have been measured. From experimental values of densities, Vf0 (partial molar volumes) ∆trsVf (partial molar volumes of transfer) ASV (apparent specific volumes) interaction parameters (VAB) and (VABB) have been determined. The calculated values of various parameters have been used to interpret the results in terms of (D (+) mannose–water), (D(+) mannose–water– Na-cyclamate), (D(+) maltose monohydrate–water) and (D(+) maltose monohydrate –water–Nacyclamate) interactions in sugar–water–Na-cyclamate and quality of taste sense of solutions.


INTRODUCTION
Carbohydrate gain importance and attention of researchers because of their multifunctional and significant roles in different areas like biological reaction, industrial field, pharmaceuticals, organic synthesis, structural determination and separation. The stabilities of such compounds and their position are verbalized by thermodynamic consideration 1 .
Sugars are the energetic biomolecule of living being. Sugar solutions are of considerable interest in various aspects of basic researches and application. Interactions of sugars with sweetener in aqueous media and its hydration properties are of significant biological and thermodynamic importance. Combinations of Non-caloric sweetener are mostly used to formulate pharmaceutical doses and food products.
Combination of two sweeteners results in synergistic effect which means sweetness of mixture or combination is high as compare with the sweetness of individual sugar. This was reported true in some blends of such sweetener 2 . Also by combining with other sugars reduces the bitterness of one of the sugar and enhances the taste quality. Application of non-nutritive sugars or artificial sugars are less caloric and thus provides choices for caloric sugars, reduces weight, assistance in the management of diabetes, provides cost effectiveness 3 , also have many applications in food and pharmaceutical industry.
For present work one monosaccharide (D(+) mannose) and one disaccharide (D(+) maltose monohydrate) taken. Mannose is a monosaccharide consists of one sugar unit and belongs to aldohexoses. It is nutritional and healthy food supplement. It is a natural bioactive. Maltose monohydrate also known as malt sugar, compose of two glucose unit join to each other by α 1-4-glycosidic bond. It plays important role in energy metabolism. This paper reports densities of D(+) mannose-water, D(+) mannose-water-Nacyclamate, D(+) maltose monohydrate-water, and D(+) maltose monohydrate-water-Nacyclamate systems at 298.15 K. Furthermore, the parameter calculated from densities of aqueous solutions are reported to obtain the information regarding interactions present in D(+) mannosewater, D(+) mannose-water-Na-cyclamate, D(+) maltose monohydrate-water, and D(+) maltose monohydrate-water-Na-cyclamate systems.

MATERIAL AND METHODS
D(+) Mannose, D(+) Maltose monohydrate and Sodium cyclamate were bought from suppliers Sigma Aldrich used for this study. Table 1. includes the details of chemicals.
Aqueous solutions of D(+) mannose and D(+) maltose monohydrate were freshly prepared using triply distilled water. In dry airtight stoppered glass bottle solutions were prepared using weight/ weight method. Dhona balance accurate to 0.0001 g was used to undertake weight of solute and solvent. Densities were measured in glass-walled thermostat at 298.15 K using Bi-capillary pycnometer 4-7 with bulb sizeof 15cm 3 volume. Triply distilled water and pure organic solvents were used to calibrate pycnometer. Observed uncertainties in temperature and measured density were 0.005 K and 5.4 ×10 −2 kg m −3 , respectively.

RESULT AND DISSCUSION
In this present work, aqueous solutions   Table 2 and 3.
From the measured density data, it is understood that density of solutions of (D(+) mannose and D(+) maltose monohydrate) in water and in Na-Cyclamate varies linearly with molalities.
Where V f 0 is the partial molar volume,V f m and S n are apparent molar volume, (solute-solute) interaction parameter, and m molality, respectively. V f 0 and V f were calculated using least square method. The V f 0 values throw light on valuable information about strength of the solute-solvent interactions [12][13] . Table 4 and 5 summarise the values of V f 0 and S n .   The values of standard transfer partial volume (∆ trs V f 0 ) are estimated to focus on the nature and extent of solute-cosolute interactions. ∆ trs V 0 at infinite dilution of sugar solutions from water to Na-cyclamate have been calculated using Equation (3).
∆ trs V f 0 values for (D(+) mannose and D(+) maltose monohydrate in (0.05, 0.15, 0.3) mol.kg -1 of Na-Cyclamate at T = 298.15 K are reported in Table 4 and Table 5  At an infinite dilution when the V f of sugar is equal to V f 0 can be expressed using Shahidi's equation 21 as given below Where V V.W denotes the van der Waals volume, V void represents empty volume and V shrinkage is the shrinkage volume due to solute-water interactions. V shrinkage arise due to hydrogen bonding between water molecule and hydroxyl group of sugars. The magnitude of V V.W and V void are same in presence of water and aqueous electrolyte solutions. Thus the positive ∆ trs V f 0 is because of decrease in shrinkage volume which is further due to the reduced electrostriction of water 20 in aqueous solutions of Na-cyclamate. Thus the positive ∆ trs V f 0 values depict the sugar dehydration in aqueous solutions of Na-cyclamate.
Equation (5) has been used for calculation of interaction parameters (V AB (doublet) and V ABB (triplet)) using ∆ trs V f 0 based on McMillan-Mayer theory of solutions. [22][23] Where A symbolizes sugars (D(+) mannose and D(+) maltose monohydrate) and B symbolizes Na-cyclamate. By using least square method values of V AB and V ABB were calculated. The observed values of (V AB ) and (V ABB ) interaction parameters are reported in Table 6. solutions positive V AB values and negative V ABB values suggest pairwise interactions. The positive values of V AB have been interpreted by group additivity model [24][25][26] . This model suggest four types of interaction occurs between the polar groups of sugars and ions of electrolyte as (Hydrophilicionic, hydrophobic-ionic, hydrophilic-hydrophilic interaction between polar group, and hydrophobichydrophobic interaction between non-polar groups).
According to structural interaction and hydration models [27][28] , the positive contribution to V AB is due to sugar-cation interaction. Thus positive values of V AB for studied systems are contributed by interaction between polar (hydrophilic) groups of D(+) mannose and D(+) maltose monohydrate) and ions of Na-cyclamate.
The valuable information about quality of taste for studied solutions of D(+) mannose and D(+) maltose monohydrate in absence/presence of Nacyclamate can be obtained from apparent specific volume (ASV). Values of ASV were calculated using equation Apparent specific volume values estimate about the taste quality of sweeteners and distinguish them as sweet, salty, sour and bitter 29 . The complete variety of human taste responsiveness is more or less narrowed to ASV 30 between (0.1-0.9) m 3 . kg -1 . ASV value range from (0.51-0.71) × 10 -6 m 3 . kg -1 fit nicely for sweet taste molecules reported by Shamil et al., 31 . ASV value 32 for perfect sweet taste obtained at middle of the range 0.618 × 10 -6 m 3 . kg -1 . Table 4 and Table 5 report observed values of ASV for (D(+) mannose and D(+) maltose monohydrate) in water (0.05, 0.15, 0.3) mol.kg -1 of Na-Cyclamate at T = 298.15 K, respectively. Experimentally observed ASV values for studied systems lies in the range from (0.620-0.636) × 10 -6 m 3 . kg -1 . Thus, studied all solutions show sweet taste. ASV values for D(+) mannose and D(+) maltose monohydrate increases with increase in concentration of Na-cyclamate. Fig. 4 shows the variations of ASV values for D(+) mannose and D(+) maltose monohydrate with molality of Na-cyclamate.  The sign of magnitude of V AB and V ABB values predicts which kind of interactions occurring between sugars (D(+) mannose and D(+) maltose monohydrate) and Na-cyclamate. For all studied

CONCLUSION
From measured density values volumetric parameters V f 0 , S n , ASV, ∆ trs V f 0 and interaction parameters (V AB and V ABB ) have been calculated. The observed values reveal the following conclusions.

1.
Observed positive values of V f 0 specify strong sugar-water interactions in absence and

ACKNOWLEDGEMENT
MDP sincerely thanks principal (HPT/RYK College, Nashik) for providing facilities to perform this research.