Thermodynamics of the ethylene glycol pair interaction with some amino acids and benzene

• Thermodynamics of amino acid solutions in highly aqueous Eg was studied at 298 and 313 K.
• The pair interaction parameters were computed using the virial expansion technique.
• The results were discussed in terms of solute–Eg pair interactions.

We have studied thermodynamics of interaction of benzene and some amino acids with ethylene glycol (Eg) which is a stabilizing agent for proteins in water using calorimetric and solubility data. Enthalpic, entropic and free energy parameters in highly diluted aqueous solutions have been computed at 298 and 313 K using the virial expansion technique and compared with available literature values. The results obtained are discussed in terms of solute–solute interactions and their relation to stability of macromolecules.