Temperature and Composition Dependence of Ultrasound Properties of Medical Nutrition Solutions Containing Carbohydrate, Protein, and Lipid

İLHAN H., SAVAROĞLU G.

JOURNAL OF CHEMICAL AND ENGINEERING DATA, vol.54, no.12, pp.3281-3283, 2009 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 54 Issue: 12
  • Publication Date: 2009
  • Doi Number: 10.1021/je9002493
  • Journal Name: JOURNAL OF CHEMICAL AND ENGINEERING DATA
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.3281-3283
  • Eskisehir Osmangazi University Affiliated: Yes

Abstract

The speeds of sound and densities of nutrition Solutions containing (50 to 200) mg.mL(-1) of carbohydrates, (10 to 40) mg.mL(-1) of proteins, and (10 to 40) mg.mL(-1) of lipids at different temperatures were measured. Isentropic compressibilities were calculated from the experimental results. The results show that rho, u, and kappa(s) depend on the temperatures and compositions of carbohydrates, proteins, and lipids. These results may provide an opportunity to use acoustic parameters For the characterization of lipid, carbohydrate, and protein content in nutrition solutions.