کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
215012 | 1426215 | 2016 | 15 صفحه PDF | دانلود رایگان |
• Study reports densities, ultrasonic speeds and viscosities of α-amino acids in d-mannose + water solutions.
• The study elucidates interactions of α-amino acids in aqueous-d-mannose solutions.
• Correlates physicochemical properties of α-amino acids with their interactions in these media.
• The structure-making/breaking ability of α-amino acids in these media is also studied.
Densities, ρ, ultrasonic speeds, u, and viscosities, η of aqueous-d-mannose (2.5% and 5% of d-mannose, w/w in water) and of solutions of glycine, l-alanine, l-valine and l-isoleucine in aqueous-d-mannose solvents were measured at temperatures (293.15, 298.15, 303.15, 308.15, 313.15 and 318.15) K and at atmospheric pressure. These experimental values have been used to calculate the apparent molar volume, VϕVϕ, limiting apparent molar volume, Vϕ∘ and the slope, Sv , apparent molar compressibility, Ks,ϕKs,ϕ, limiting apparent molar compressibility, Ks,ϕ∘ and the slope, Sk , transfer limiting apparent molar volume, Vϕ,tr∘, transfer limiting apparent molar compressibility, Ks,ϕ,tr∘, hydration number, nHnH, Falkenhagen coefficient, A, Jones–Dole coefficient, B, and temperature derivative of B-coefficient, dB/dT . The Gibbs free energies of activation of viscous flow per mole of solvent, Δμ1∘# and per mole of solute, Δμ2∘# were also calculated. The results are interpreted in terms of solute–solvent and solute–solute interactions in these systems. The structure-making/breaking ability of the amino acids has also been discussed in terms of the sign of dB/dT . Furthermore, the values of Vϕ∘, Ks,ϕ∘, Vϕ,tr∘, Ks,ϕ,tr∘, B and Δμ2∘# have been split into groups’ contributions of the amino acids using linear correlation with number of carbon atoms in the alkyl chain of the amino acids.
Figure optionsDownload as PowerPoint slide
Journal: The Journal of Chemical Thermodynamics - Volume 98, July 2016, Pages 338–352