Enthalpic interactions of some α-amino acids with glycol in aqueous solutions at 298.15 K

The enthalpies of mixing of six kinds of aqueous amino acid solutions (Glycine, l-alanine, l-valine, l-serine, l-threonine and l-proline) and aqueous glycol solution and their respective enthalpies of dilution have been determined at 298.15 K using flow microcalorimetry. The experimental data have been analyzed according to the McMillan-Mayer formalism to obtain the heterotactic enthalpic interaction coefficients (hxy). hxy coefficients have been discussed from the points of view of solute-solute interactions.