1) The study examines the molecular interactions in binary mixtures of sardine fish oil and aniline using ultrasonic velocity measurements at varying concentrations and temperatures. 2) Density, viscosity, and ultrasonic velocity were measured for mixtures at 0.2-1.0% concentrations and 303-313K. Acoustic parameters like adiabatic compressibility and free length were calculated. 3) Ultrasonic velocity decreased with increasing concentration and temperature, suggesting weaker intermolecular forces. Adiabatic compressibility and free length increased with concentration, consistent with stronger solute-solute interactions weakening sound propagation.

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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
http://www.iaeme.com/IJARET/issues.asp?JType=IJARET&VType=6&IType=10
ISSN Print: 0976-6480 and ISSN Online: 0976-6499
© IAEME Publication
___________________________________________________________________________
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

2. Ultrasonic Studies and Molecular Interaction Studies on Sardine Fish Oil and Aniline Binary
Mixture
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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 (ρ) and viscosity (η) 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,
Rao’s 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 (ρ) 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 ρH2O are shown8
in table 1.

3. P.Bosco Dhanaseeli, S.Rajesh and V.Balasubramanian
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Table 1
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 (Ƞ) Measurement
To measure the viscosity of liquids, Capillary viscometer, based on Poiseuille’s 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 (ρ), viscosity’s (ƞ) 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
(%)
TEMPERATURE
(K)
DENSITY
ρ(kg/m3
)
VISCOSITY/10-4
(Nsm-2
)
1 0.2
303 1071.20 3.5915
308 1014.19 2.924
313 1011.21 2.506
2 0.4
303 1019.30 3.549
308 1016.30 3.027
313 1013.32 2.696
3 0.6
303 1021.10 3.787
308 1018.11 3.051
313 1015.13 2.672
4 0.8
303 1023.30 3.383
308 1020.31 2.977
313 1017.35 2.632
5 1.0
303 1025.40 4.021
308 1022.42 3.392
313 1019.46 2.962
T(°c) ρH2O (g/cm3
)
15 0.99996
16 0.99994
17 0.99990
18 0.99985
19 0.99978
20 0.99820
21 0.99799
22 0.99777
23 0.99754
24 0.99730
25 0.99705

4. Ultrasonic Studies and Molecular Interaction Studies on Sardine Fish Oil and Aniline Binary
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Table 4.2 Ultrasonic velocity values of sardine fish oil and aniline binary mixture at varying
concentration and temperatures.
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.
Figure 4.1 Concentration Vs Ultrasonic velocity
S.NO
CONCENTRATION
(%)
TEMPERATURE
(K)
ULTRASONIC VELOCITY
U (ms-1)
1 0.2
303 1618
308 1546
313 1548
2 0.4
303 1610
308 1559
313 1508
3 0.6
303 1583
308 1522
313 1573
4 0.8
303 1572
308 1612
313 1553
5 1.0
303 1576
308 1629
313 1561
0.2 0.4 0.6 0.8 1.0
1500
1510
1520
1530
1540
1550
1560
1570
1580
1590
1600
1610
1620
1630
1640
velocity(ms-1)
concentration (%)
303K
308K
313k

5. P.Bosco Dhanaseeli, S.Rajesh and V.Balasubramanian
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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.
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
S.NO
CONCENTRATION
(%)
TEMPERATURE
(K)
ADIABATIC
COMPRESSIBILITY
κ/10-10
(Kg-1ms2
)
1 0.2
303 3.897
308 4.284
313 4.284
2 0.4
303 3.947
308 4.223
313 4.532
3 0.6
303 4.112
308 4.132
313 4.479
4 0.8
303 4.103
308 3.915
313 4.232
5 1.0
303 4.134
308 3.865
313 4.221
0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1.0 1.1
3.85
3.90
3.95
4.00
4.05
4.10
4.15
4.20
4.25
4.30
4.35
4.40
4.45
4.50
4.55
Adiabaticcompressibility(Kg
-1
ms
2
)
Concentration (%)
303K
308K
313K

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length values with decreasing ultrasonic velocity seems to be because of solute-solute
interaction.
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
(%)
TEMPERATURE
(K)
FREE LENGTH
Lf/10
-9
(m)
1 0.2
303 1.2387
308 1.3100
313 1.3268
2 0.4
303 1.2465
308 1.3005
313 1.3585
3 0.6
303 1.2724
308 1.3381
313 1.3079
4 0.8
303 1.2701
308 1.2522
313 1.3130
5 1.0
303 1.2756
308 1.2440
313 1.3110
0.2 0.4 0.6 0.8 1.0
1.24
1.26
1.28
1.30
1.32
1.34
1.36
Freelenght(Lf/10
-9
)
Concentration (%)
303K
308K
313K

7. P.Bosco Dhanaseeli, S.Rajesh and V.Balasubramanian
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Table 4.5 Acoustic impedance values of sardine fish oil and aniline mixtures at varying
concentrations and temperatures
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.
S.NO
CONCENTRATION
(%)
TEMPERATURE
(K)
ACOUSTIC IMPEDANCE
Z(Kgm
-2
s
-1
)
1 0.2
303 1586
308 1510
313 1507
2 0.4
303 1574
308 1522
313 1468
3 0.6
303 1536
308 1486
313 1530
4 0.8
303 1550
308 1574
313 1512
5 1.0
303 1535
308 1591
313 1520
0.2 0.4 0.6 0.8 1.0
0
200
400
600
800
1000
1200
1400
1600
Acousticimpedance(Kgm
-2
s
-1
))
Concentration (%)
303K
308K
313K

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Table 4.6 Relaxation time values of sardine fish oil and aniline at varying concentrations and
temperatures
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.
Figure 4.5 Relaxation time Vs concentration
S.NO CONCENTRATIO
N (%)
TEMPERATURE
(K)
RELAXATION TIME
τ/10
-6
(s)
1 0.2
303 1.7582
308 1.6660
313 1.4286
2 0.4
303 1.8630
308 1.6999
313 1.6614
3 0.6
303 2.0700
308 1.8140
313 1.4919
4 0.8
303 1.846
308 1.5502
313 1.4815
5 1.0
303 2.2110
308 1.7426
313 1.6630
0
.
2
0
.
4
0
.
6
0
.
8
1
.
0
1
.
4
1
.
5
1
.
6
1
.
7
1
.
8
1
.
9
2
.
0
2
.
1
2
.
2
Relaxation time
(t/10
-
6
)
Concentratio
n (%)
3
0
3
K
30
8
K
313
K

9. P.Bosco Dhanaseeli, S.Rajesh and V.Balasubramanian
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0.2 0.4 0.6 0.8 1.0
42.5
43.0
43.5
44.0
44.5
45.0
45.5
46.0
46.5
47.0
47.5
48.0
48.5
49.0
49.5
50.0
50.5
51.0
51.5
InternalPressure
Concentration (%)
303K
308K
313K
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
(%)
TEMPERATURE
(K)
ABSORPTION
COEFFICIENT
α/f2
/10-8
(Npm-1
s2
)
1 0.2
303 2.1481
308 2.1305
313 1.8240
2 0.4
303 2.288
308 2.156
313 2.129
3 0.6
303 2.587
308 2.356
313 1.876
4 0.8
303 2.322
308 1.707
313 1.886
5 1.0
303 2.773
308 2.115
313 2.106

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Table 4.8 Internal Pressure values of sardine fish oil and aniline at various concentrations and
temperature
Table 4.9 Free volume values of sardine fish oil and aniline binary liquid mixture at
varying concentration and temperature
S.NO
CONCENTRATION
(%)
TEMPERATURE
(K)
INTERNAL PRESSURE
(πi)
1 0.2
303 47.141
308 45.274
313 42.368
2 0.4
303 48.022
308 45.602
313 43.705
3 0.6
303 49.359
308 45.595
313 42.548
4 0.8
303 47.826
308 44.809
313 43.410
5 1.0
303 50.975
308 46.926
313 42.884
S.NO
CONCENTRATION
(%)
TEMPERATURE
(K)
FREE VOLUME
Vf/10-8
(m3
/mol)
1 0.2
303 3.3520
308 3.9113
313 4.9398
2 0.4
303 3.1150
308 3.7690
313 4.2650
3 0.6
303 2.7620
308 3.6010
313 4.6110
4 0.8
303 3.2450
308 4.0820
313 4.6430
5 1.0
303 2.5190
308 3.4170
313 3.9280

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0.2 0.4 0.6 0.8 1.0
2.4
2.6
2.8
3.0
3.2
3.4
3.6
3.8
4.0
4.2
4.4
4.6
4.8
5.0
FreeVolume(m3/mol)
Concentration (%)
303K
308K
313K
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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