کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5409754 | 1506549 | 2016 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Ultrasonic studies of different saccharides in α-amino acids at various temperatures and concentrations
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی تئوریک و عملی
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
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 (Ï) 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 (â Ks), relative change in isentropic compressibility (â Kr), relative association (RA), specific acoustic impedance (Z), and apparent molal isentropic compressibility (Ïks). 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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Molecular Liquids - Volume 221, September 2016, Pages 12-18
Journal: Journal of Molecular Liquids - Volume 221, September 2016, Pages 12-18
نویسندگان
Nazia Malik, Azhar U. Khan, Saeeda Naqvi, Tanvir Arfin,