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Kinetics of the Osmotic Hydration of Chickpeas

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Gabriel Pinto

Departmento de Ingeniería Química Industrial y del Medio Ambiente, E.T.S.I. Industriales, Universidad Politécnica de Madrid, 28006 Madrid, Spain

Ali Esin

Department of Food Engineering, Middle East Technical University, Ankara 06531, Turkey

J. Chem. Educ., 2004, 81 (4), p 532

DOI: 10.1021/ed081p532

Publication Date (Web): April 1, 2004

Abstract

An experiment examining the swelling of chickpeas as they are soaked in water is presented to introduce students to topics such as osmotic flow, mass transfer, diffusion, kinetics of hydration, modeling, and estimation of activation energy. The experiment may be performed by students at home, at the laboratory, or directly by the professor. Experimental data are analyzed using an empirical model (Peleg equation) for the description of moisture sorption curves for different foods soaked in water. The proposed experiment needs inexpensive hardware. The equations that fit adequately with experimental data allow the calculation of initial hydration rates at different temperatures, and subsequently, the estimation of the activation energy, E_a, of the process. The obtained value of E_a (19.5 ± 0.9 kJ/mol) shows a process controlled by diffusion and not by chemical reaction. It was also observed that, for a given temperature, the increase in concentration of NaCl in the immersion solution results in the decrease of hydration kinetics.

Keywords (Audience):

High School / Introductory Chemistry

Keywords (Domain):

Laboratory Instruction

Keywords (Pedagogy):

Distance Learning / Self Instruction

Keywords (Subject):

Kinetics

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This article has been cited by 3 ACS Journal articles (3 most recent appear below).

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  Students have a greater appreciation of the principles of chemistry if they can see the relevance to their lives. Calcium supplements provide an excellent context in which to review most of the core content of general chemistry, namely, stoichiometry, ...
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