Influence of the composition of aqueous-alcohol solvents on the thermodynamic characteristics of l-phenylalanine dissolution at 298.15Â K

► Enthalpies of l-phenylalanine dissolution have been measured in aqueous methanol, ethanol, 1-propanol and 2-propanol. ► The measured data were reported as functions of composition of water + alcohol mixtures. ► Enthalpy coefficients of pair-wise interactions have been analyzed in terms of McMillan-Mayer theory. ► A comparative analysis of the characteristics of dissolution of l-phenylalanine and some other l-amino acids in the similar systems has been made.