title: Effect of some syrup constituents on the solubility of sorbic acid.
abstract: The effects of sucrose, glucose, sorbitol, and saccharin on the aqueous solubility of sorbic acid at 20 and 37 degrees C were determined. Sucrose, glucose, and sorbitol decreased the solubility of sorbic acid with increasing concentrations at both temperatures. Increasing the concentrations of these sweetening agents resulted in decreases in the dielectric constants. Calculation of the free energy and enthalpy changes indicated that the dissolution process for sorbic acid became progressively unfavorable with increasing sugar concentration.
authors.affiliation: College of Pharmacy, Baghdad University, Iraq.
authors.forename: F A
authors.initials: FA
authors.lastname: Shihab
authors.forename: F W
authors.initials: FW
authors.lastname: Ezzedeen
authors.forename: S J
authors.initials: SJ
authors.lastname: Stohs
mesh_terms: D002626:Chemistry, Pharmaceutical; D005231:Fatty Acids, Unsaturated / Q000032:analysis*; D005947:Glucose; D012995:Solubility; D013011:Sorbic Acid / Q000032:analysis*; D013012:Sorbitol; D013395:Sucrose; D013816:Thermodynamics
chemical_list: D005231:Fatty Acids, Unsaturated; D013012:Sorbitol; D013395:Sucrose; D005947:Glucose; D013011:Sorbic Acid