International Journal of Advanced Research in Engineering and Technology

(IJARET)
Volume 6, Issue 10, Oct 2015, pp. 86-96, Article ID: IJARET_06_10_013
Available online at
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ISSN Print: 0976-6480 and ISSN Online: 0976-6499
IAEME Publication
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ULTRASONIC STUDIES AND MOLECULAR

INTERACTION STUDIES ON SARDINE
FISH OIL AND ANILINE BINARY MIXTURE
P. Bosco Dhanaseeli
Department of Chemistry, AMET University Tamil Nadu, India
S. Rajesh and V. Balasubramanian
Department of Chemistry,
King Nandhivarman College of Arts and Science, Thellar, Tamilnadu.
ABSTRACT
The molecular interaction study of a binary liquid mixture containing
aniline and sardine fish oil has been carried out. This study has been done
with the aid of ultrasonic technique by finding out ultrasonic velocity and
other acoustic parameters adiabatic compressibility, intermolecular free
length, acoustic impedance relaxation time, adsorption coefficient, free
volume, internal pressure and molecular interaction parameter. The study has
been carried out by taking the binary mixture at different concentration of 0.2,
0.4, 0.6, 0.8 and 1% concentration and also at varying temperature of 303,308
and 313K .The result are discussed in relative detail and interpreted about
structural and specific interaction that is predominated by hydrogen bonding.
Cite this Article: P.Bosco Dhanaseeli, S.Rajesh and V.Balasubramanian.
Ultrasonic Studies and Molecular Interaction Studies on Sardine Fish Oil and
Aniline Binary Mixture. International Journal of Advanced Research in
Engineering and Technology, 6(10), 2015, pp. 86-96.
http://www.iaeme.com/IJARET/issues.asp?JType=IJARET&VType=6&IType=10

1. INTRODUCTION
The science of sound technology is known as acoustics. The normal audible
frequency range for human ear is 20Hz to 20,000Hz. Any sound with frequency
below 20 Hz or above 20 kHz is known as the ultrasonic sound. Sound below 20Hz is
known as lower audible range and the sound above 20 kHz is termed as the upper
audible range1. Ultrasonic waves are sound waves of short wavelength with very high
frequency and have high energy content. It differs from the traditional energy sources
like heat, light or other ionizing radiations in duration, pressure and energy per
molecule. Due to their smaller wavelength, they have a high penetrating power. They

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Ultrasonic Studies and Molecular Interaction Studies on Sardine Fish Oil and Aniline Binary
Mixture

can travel over long distance without much loss of energy and produces heat when
they travel through a substance. Just like any other ordinary sound waves they get
reflected and absorbed. As in photochemistry, very large amounts of energy are
introduced in a short period of time using an ultrasonic radiation2.
Ultrasonic waves can be generated and detected using ultrasonic transducer. The
transducers are piezoelectric, magnetostrictive, electrostatic or a capacitive device.
Active transducers or transmitters are those, which convert electrical energy to
ultrasonic energy, and passive transducers or receivers are those which convert
ultrasonic energy into electrical energy. Thus transducers can be used both as
transmitter and receivers. The different types of transducers used in the production of
ultrasonic waves are Magnetostrictive transducer, Electromagnetic transducer,
Pneumatic transducer, Mechanical transducer or piezoelectric transducer. A
Piezoelectric transducer is used in the current investigation. These transducers are
widely used for generating and detecting ultrasonic energy at all levels of intensity3
The ultrasonic velocity (u), density () and viscosity () have been measured in binary
liquid mixtures containing a-picolin in Ethanol at 301.15 K and 305.15 K. From these
data some of acoustical parameters such as adiabatic compressibility, free length (Lf),
free volume (Vf) and internal pressure (pi) have been computed using the standard
relations5.

2. SCOPE AND OBJECTIVE

The aim of the experiment is to prepare a binary liquid mixture of sardine fish oil and
aniline at varying concentration and to study their molecular interactions at varied
temperature by making use of ultrasonic technique. Values of density, viscosity and
ultrasonic velocity of the liquid mixture is to be obtained using the experimental
methods and other thermo dynamical acoustic parameters such as adiabatic
compressibility, intermolecular freelength, specific acoustic impedance, absorption
coefficient, relaxation time, free volume, internal pressure, LennardJonnes potential,
Raos constant etc., are calculated. These values are used to study the molecular
interaction in the binary mixture.

3. EXPERIMENTAL METHODS
The materials employed at the various stages of investigation, experimental procedure
adopted to prepare some of the starting compounds and methods of purification of
solvents have been indicated. It also deals with a brief account of different
physicochemical techniques employed for the characterization of sardine fish oil and
aniline.

3.1. Density () Determination

The density of the experimental liquid mixture of sardine fish oil and aniline is
determined by the using pycnometer. Density determination by pycnometer is a very
precise method. It uses a working liquid with well-known density, such as water. In
the current project, we have used distilled water as the working liquid, for which
temperature dependent values of density H2O are shown8 in table 1.

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P.Bosco Dhanaseeli, S.Rajesh and V.Balasubramanian

Table 1

H2O (g/cm3)

T(c)
15
16
17
18
19
20
21
22
23
24
25

0.99996
0.99994
0.99990
0.99985
0.99978
0.99820
0.99799
0.99777
0.99754
0.99730
0.99705

The pycnometer is a glass flask with a close fitting ground glass stopper with a
capillary hole through it. This fine hole releases a spare liquid after closing a top filled
pycnometer and allows for obtaining a given volume of measured and/or working
liquid with a high accuracy9-11.

3.2. Viscosity () Measurement

To measure the viscosity of liquids, Capillary viscometer, based on Poiseuilles law,
is commonly used. Oswald viscometer is used in the present study for measuring the
viscosity.

4. RESULTS AND DISCUSSION

The results obtained from the above experiment and the inferences drawn from the
results are discussed in relative detail in this chapter. The measured ultrasonic
velocities (U), densities (), viscositys () and other acoustical parameters values at
303, 308 and 313 K is given in the tables 1,2 and 3 given below.
Table 4.1 Density and Viscosity values for sardine fish oil and aniline binary mixture at
varying concentrations and temperatures.
S.NO

CONCENTRATION
(%)

0.2

0.4

0.6

0.8

1.0

TEMPERATURE
(K)
303
308
313
303
308
313
303
308
313
303
308
313
303
308
313

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DENSITY
(kg/m3)
1071.20
1014.19
1011.21
1019.30
1016.30
1013.32
1021.10
1018.11
1015.13
1023.30
1020.31
1017.35
1025.40
1022.42
1019.46

VISCOSITY/10-4
(Nsm-2)
3.5915
2.924
2.506
3.549
3.027
2.696
3.787
3.051
2.672
3.383
2.977
2.632
4.021
3.392
2.962

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Ultrasonic Studies and Molecular Interaction Studies on Sardine Fish Oil and Aniline Binary
Mixture
Table 4.2 Ultrasonic velocity values of sardine fish oil and aniline binary mixture at varying
concentration and temperatures.
S.NO

CONCENTRATION
(%)

0.2

0.4

0.6

0.8

1.0

TEMPERATURE
(K)
303
308
313
303
308
313
303
308
313
303
308
313
303
308
313

ULTRASONIC VELOCITY
U (ms-1)
1618
1546
1548
1610
1559
1508
1583
1522
1573
1572
1612
1553
1576
1629
1561

From the graph it is observed that the ultrasonic velocities are decreasing with the
increasing value of temperature. But it is decreasing with increasing solute
concentration at particular temperature. Plot has been drawn for various velocities,
that are various with different concentration and temperature. The increase in
ultrasonic velocity at higher temperature is because of the solvent-solute interaction
and decrease in velocity with increase in concentration is because of the weakening of
intermolecular forces among the molecules.

1640
1630
1620
1610

velocity (ms-1)

1600
1590
1580
1570
1560
1550

303K
308K
313k

1540
1530
1520
1510
1500
0.2

0.4

0.6

0.8

1.0

concentration (%)

Figure 4.1 Concentration Vs Ultrasonic velocity

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P.Bosco Dhanaseeli, S.Rajesh and V.Balasubramanian

4.55

-1

Adiabatic compressibility (Kg ms )

4.50

303K
308K
313K

4.45
4.40
4.35
4.30
4.25
4.20
4.15
4.10
4.05
4.00
3.95
3.90
3.85
0.1

0.2

0.3

0.4

0.5

0.6

0.7

0.8

0.9

1.0

1.1

Concentration (%)

Figure 4.2 Adiabatic compressibility Vs concentration

Table 4.3 Adiabatic compressibility values of sardine fish oil and aniline mixture at varying
concentrations and temperature.

S.NO

CONCENTRATION
(%)

0.2

0.4

0.6

0.8

TEMPERATURE
(K)
303
308
313
303
308
313
303
308
313
303
308
313
303

ADIABATIC
COMPRESSIBILITY
/10-10 (Kg-1ms2)
3.897
4.284
4.284
3.947
4.223
4.532
4.112
4.132
4.479
4.103
3.915
4.232
4.134
3.865
4.221

308
313
The figure 4.4 depicts the variation of free length with concentration and
temperature. The intermolecular free length depends on the adiabatic compressibility
and independent of the velocity. The behavior of intermolecular free length is an
inverse behavior of sound propagation. Thus, by increasing the concentration of
sardine fish oil and aniline, free length is found to increase. The increase in free
5

1.0

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Ultrasonic Studies and Molecular Interaction Studies on Sardine Fish Oil and Aniline Binary
Mixture

length values with decreasing ultrasonic velocity seems to be because of solute-solute

interaction.

1.36

303K
308K
313K

-9

Free lenght (Lf/10 )

1.34
1.32
1.30
1.28
1.26
1.24
0.2

0.4

0.6

0.8

1.0

Concentration (%)

Figure 4.3 Free length Vs Concentration

Table 4.4 Free length values for sardine fish oil and aniline binary mixture at varying
concentrations and temperatures
S.NO

CONCENTRATION
(%)

0.2

0.4

0.6

0.8

1.0

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TEMPERATURE
(K)
303
308
313
303
308
313
303
308
313
303
308
313
303
308
313

91

FREE LENGTH
-9

Lf/10 (m)
1.2387
1.3100
1.3268
1.2465
1.3005
1.3585
1.2724
1.3381
1.3079
1.2701
1.2522
1.3130
1.2756
1.2440
1.3110

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P.Bosco Dhanaseeli, S.Rajesh and V.Balasubramanian

Table 4.5 Acoustic impedance values of sardine fish oil and aniline mixtures at varying
concentrations and temperatures
S.NO

CONCENTRATION
(%)

0.2

0.4

0.6

0.8

1.0

TEMPERATURE
(K)
303
308
313
303
308
313
303
308
313
303
308
313
303
308
313

ACOUSTIC IMPEDANCE
-2 -1

Z(Kgm s )
1586
1510
1507
1574
1522
1468
1536
1486
1530
1550
1574
1512
1535
1591
1520

-2 -1

Acoustic impedance (Kgm s ))

1600
1400
1200
1000

303K
308K
313K

800
600
400
200
0
0.2

0.4

0.6

0.8

1.0

Concentration (%)

Figure 4.4 Acoustic impedance Vs concentration

The figure above indicates a plot of acoustic impedance and temperature. The
trend in the variation of impedance with temperature is reversing to that of ultrasonic
velocity. Acoustical impedance values also suggest strong molecular interaction
among the components at increasing solute concentration. But it decreases with
increasing temperature at all concentrations. It suggested the solute-solvent interaction
is lesser at higher temperatures owing to thermal agitation.

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Ultrasonic Studies and Molecular Interaction Studies on Sardine Fish Oil and Aniline Binary
Mixture
Table 4.6 Relaxation time values of sardine fish oil and aniline at varying concentrations and
temperatures

S.NO

CONCENTRATIO
N (%)

0.2

0.4

0.6

0.8

1.0

TEMPERATURE
(K)

RELAXATION TIME

303
308
313
303
308
313
303
308
313
303
308
313
303
308
313

1.7582
1.6660
1.4286
1.8630
1.6999
1.6614
2.0700
1.8140
1.4919
1.846
1.5502
1.4815
2.2110
1.7426
1.6630

-6

/10 (s)

Figure 4.5 represents the variation of relaxation time with concentration at

different temperatures. Acoustic relaxation time increases with increasing
concentration. The dispersion of ultrasonic waves is the characteristic time of
relaxation processes that causes the dispersion. Increase in relaxation time indicates
that degree of cooperation for relaxation of the molecule increases which in turn
increases the bulk of cluster when solute is added to solvent.
Relaxation time
2(t/10
2
-

1
1
1
1
1
1

.
2
.
1
.
0
.
9
.
8
.
7
.
6
.
5
.
4

3
30 0
313 8
3
K
K

0
.
2

0
.
Concentratio
4

n (%)

0
.
6

1
.
8

.
0

Figure 4.5 Relaxation time Vs concentration

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Internal Pressure

P.Bosco Dhanaseeli, S.Rajesh and V.Balasubramanian

51.5
51.0
50.5
50.0
49.5
49.0
48.5
48.0
47.5
47.0
46.5
46.0
45.5
45.0
44.5
44.0
43.5
43.0
42.5

303K
308K
313K

0.2

0.4

0.6

0.8

1.0

Concentration (%)

Figure 4.6 Internal pressure vs. concentration

The above figure indicates the variation of internal pressure with concentration
and temperature. The internal pressure is a measure of cohesive force among solute
and solvent. The internal pressure values are given in the table 4.8. These values
indicate that internal pressure decreases with increasing temperature.
Table 4.7 Absorption coefficient values of sardine fish oil and aniline binary liquid mixture at
varying concentration and temperature

S.NO

CONCENTRATION
(%)

0.2

0.4

0.6

0.8

1.0

TEMPERATURE
(K)

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303
308
313
303
308
313
303
308
313
303
308
313
303
308
313

94

ABSORPTION
COEFFICIENT
/f2/10-8 (Npm-1s2)
2.1481
2.1305
1.8240
2.288
2.156
2.129
2.587
2.356
1.876
2.322
1.707
1.886
2.773
2.115
2.106

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Ultrasonic Studies and Molecular Interaction Studies on Sardine Fish Oil and Aniline Binary
Mixture
Table 4.8 Internal Pressure values of sardine fish oil and aniline at various concentrations and
temperature

S.NO

CONCENTRATION
(%)

0.2

0.4

TEMPERATURE
(K)
303
308
313
303

INTERNAL PRESSURE
(i)
47.141
45.274
42.368
48.022

308

45.602

313

43.705

303

49.359

308

45.595

313

42.548

303

47.826

308

44.809

313

43.410

303

50.975

308

46.926

313

42.884

0.6

0.8

1.0

Table 4.9 Free volume values of sardine fish oil and aniline binary liquid mixture at
varying concentration and temperature

S.NO

CONCENTRATION
(%)

0.2

0.4

0.6

0.8

1.0

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TEMPERATURE
(K)
303
308
313
303
308
313
303
308
313
303
308
313
303
308
313

95

FREE VOLUME
Vf/10-8
(m3/mol)
3.3520
3.9113
4.9398
3.1150
3.7690
4.2650
2.7620
3.6010
4.6110
3.2450
4.0820
4.6430
2.5190
3.4170
3.9280

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P.Bosco Dhanaseeli, S.Rajesh and V.Balasubramanian

5.0
4.8

303K
308K
313K

4.6

Free Volume (m3/mol)

4.4
4.2
4.0
3.8
3.6
3.4
3.2
3.0
2.8
2.6
2.4
0.2

0.4

0.6

0.8

1.0

Concentration (%)

Figure 4.7 Free volume vs. concentration

The figure here represents that free volume increases with increasing
concentrations and frequencies but decreases with increasing temperatures. Free
volume is one of the significant factors in explaining the free space and its dependent
properties have close connection with molecular structure and it can show interactions
between liquid mixtures.
When concentration of solute is increased, because of hydrogen bonding in aniline
the molecules of solute may be arranged in the solvent in such a way that void space
may not be available because the solute becomes less compressible and hence free
volume increases. Increase in free volume shows ion-solvent interaction in the
solution.

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