Thermodynamic Study of Oxyethylated Glycols and Their Mixtures with Tertiary Carboxamides

The contributions into the total energy of intermolecular interactions in oxyethylated ethylene glycol derivatives were estimated in terms of a model approach that uses inner pressure as a measure of nonspecific interactions in a liquid. Increased number of ether groups in ethylene glycols increases the nonspecific contribution and decreases specific contributions. Unlike diethylene glycol, triethylene glycol and tetraethylene glycol contain H-bond networks in the range 298.15–308.15 K. The enthalpies of mixing of tertiary amides with tetraethylene glycol were measured and compared with those for ethylene glycol, diethylene glycol, and triethylene glycol. The effect of the structural and thermodynamic properties of the components on the integral and differential thermochemical characteristics of mixtures of glycols with N,N-disubstituted amides was discussed.