Cooperative Orientation Effects in Solutions

Abstract

A general theoretical method for evaluating the effect on thermodynamic properties of cooperative orientation in solutions is developed. The theory is applied to the systems methanol+benzene, methanol carbon tetrachloride, and chloroform+ethanol. Theoretical curves for excess free energy of mixing, heat of mixing, and excess entropy of mixing as functions of composition are presented and are in reasonable quantitative agreement with experimental values for the first two systems and qualitatively similar to the experimental curves for the third. It is concluded that the method provides a useful approach to the theory of solutions of associated liquids in general.