The nature of thermodynamic compatibility of components of aqueous solutions of starch and cellulose carboxymethyl derivatives

The Gibbs free energy, enthalpy, and entropy of mixing of starch and carboxymethyl derivatives of starch and cellulose with water were determined by sorption and calorimetry methods at 25°C throughout the entire range of compositions. The contributions due to the equilibrium intermolecular interactions and relaxation of a metastable glassy structure were separated. The relaxation of the metastable structure taking place during physical adsorption of the first portions of water on polymers makes a negative contribution to all thermodynamic functions of mixing. The contribution of equilibrium interactions, which includes pair nonviolent interactions of units and water molecules and electrostatic interactions of ions, is positive for the enthalpy and entropy of mixing. In this case, the positive entropy values exceed those of enthalpy, which is responsible for the thermodynamic compatibility. Thermodynamic analysis of the processes of dissolution of starch, carboxymethyl starch and carboxymethyl cellulose sodium salts showed that, contrary to the popular point of view, the compatibility of polysaccharides and their derivatives with water is based not on the enthalpy, but entropy nature and is strengthened additionally owing to relaxation of the metastable glassy structure of polymers.