The enthalpy and entropy interaction parameters of cesium chloride with saccharides (d-glucose, d-fructose and sucrose) in water at 298.15 K

The transfer enthalpies have been measured for cesium chloride from pure water to aqueous saccharides (d-glucose, d-fructose and sucrose) solutions at 298.15 K. The McMillan–Mayer theory was employed to relate the excess thermodynamic function with a series of interaction parameters of solutes to obtain the enthalpy pair interaction parameters of cesium chloride with saccharides in water. Entropy interaction parameters can be evaluated through the enthalpy interaction parameters and the Gibbs free energy parameters. These parameters are discussed in detail to provide some information for the interaction of solute–solute and solute–solvent in CsCl–saccharide–water ternary system, and to investigate the influence of the size of metal ions and the number of hydroxyl in saccharides on these parameters.