Thermodynamics of the ternary systems: (water + glycine, l-alanine and l-serine + di-ammonium hydrogen citrate) from volumetric, compressibility, and (vapour + liquid) equilibria measurements

The apparent molar volumes and isentropic compressibility of glycine, l-alanine and l-serine in water and in aqueous solutions of (0.500 and 1.00) mol · kg−1 di-ammonium hydrogen citrate {(NH4)2HCit} and those of (NH4)2HCit in water have been obtained over the (288.15 to 313.15) K temperature range at 5 K intervals at atmospheric pressure from measurements of density and ultrasonic velocity. The apparent molar volume and isentropic compressibility values at infinite dilution of the investigated amino acids have been obtained and their variations with temperature and their transfer properties from water to aqueous solutions of (NH4)2HCit have also been obtained. The results have been interpreted in terms of the hydration of the amino acids. In the second part of this work, water activity measurements by the isopiestic method have been carried out on the aqueous solutions of {glycine + (NH4)2HCit}, {alanine + (NH4)2HCit}, and {serine + (NH4)2HCit} at T = 298.15 K at atmospheric pressure. From these measurements, values of vapour pressure, osmotic coefficient, activity coefficient and Gibbs free energy were obtained. The effect of the type of amino acids on the (vapour + liquid) equilibrium of the systems investigated has been studied. The experimental water activities have been correlated successfully with the segment-based local composition Wilson model. Furthermore, the thermodynamic behaviour of the ternary solutions investigated has been studied by using the semi-ideal hydration model and the linear concentration relations have been tested by comparing with the isopiestic measurements for the studied systems at T = 298.15 K.