Ultrasonic studies of different saccharides in α-amino acids at various temperatures and concentrations

The present experimental investigation was carried out in order to explore the possible molecular inter-ionic interactions of saccharides namely, d-glucose, sucrose and maltose in aqueous solutions of α-amino acid such as l-arginine and l-lysine monohydrochloride at 298.15, 303.15, 308.15, 313.15, 318.15, and 323.15 K. Experimental values of ultrasonic speed (U) and density (ρ) were carried out on the liquid ternary mixtures of l-arginine + saccharides + water. These measured experimental data have been used to calculate parameters such as isentropic compressibility (Ks), change in isentropic compressibility (∆ Ks), relative change in isentropic compressibility (∆ Kr), relative association (RA), specific acoustic impedance (Z), and apparent molal isentropic compressibility (ϕks). The negative values of apparent molal isentropic compressibility indicates that the water molecules in the bulk solution are more compressible than the water around ionic charges of l-arginine and l-lysine monohydrochloride respectively. The present work revealed the possible molecular associations such as solute-solute and solute-solvent etc. and eventually discussed about the behaviour of solute (saccharides) in the given system. In these systems, strong solute-solvent interactions are observed and found to increase with an increase in temperature.