Some thermodynamic and structural aspects of mixtures of glycerol with water

Abstract

The excess thermodynamic functions at 298.15 K: Gibbs energy, enthalpy, heat capacity, and volume of mixtures of glycerol and water were obtained from published data on water vapor pressures, heats of mixing, and densities. These were in turn applied, as appropriate, for obtaining the Kirkwood–Buff integrals and the preferential solvation parameters. The self- and mutual interactions of the components were inferred from these data and compared with those of 1,2-ethanediol, a similar system with vicinal hydroxy groups.