Physicochemical study of (solute + solute) and (solute + solvent) interactions of l-asparagine and l-glutamine in aqueous-d-mannose solutions at temperatures from (293.15 to 318.15) K

•Study reports density, ultrasonic speed and viscosity data of l-asparagine/l-glutamine in aqueous-d-mannose.•The study elucidates interactions of l-asparagine/l-glutamine with d-mannose in aqueous media.•The study correlates physical properties of l-asparagine/l-glutamine with their interactions in these solutions.

The density, ρ, ultrasonic speed, u and viscosity, η of solutions of l-asparagine and l-glutamine in water and in aqueous-d-mannose (2.5% and 5% d-mannose in water, w/w) solvents were measured at temperatures (293.15, 298.15, 303.15, 308.15, 313.15 and 318.15) K and at pressure, p = 101 kPa. The ρ and u   values have been used to calculate apparent molar volume, VϕVϕ, limiting apparent molar volume, Vϕ∘, apparent molar compressibility, Ks,ϕKs,ϕ, limiting apparent molar compressibility, Ks,ϕ∘, transfer limiting apparent molar volume, Vϕ,tr∘, transfer limiting apparent molar compressibility, Ks,ϕ,tr∘, limiting apparent molar expansivity, Eϕ∘, the Hepler constant, (∂2Vϕ∘/dT2) and hydration number, nHnH. The η values have been used to calculate the Falkenhagen Coefficient, A, Jones–Dole coefficient, B  , Gibbs energy of activation of viscous flow per mole of the solvent, Δμ1∘# and the solute, Δμ2∘#. The calculated parameters have been discussed in terms of various (solute + solute) and (solute + solvent) interactions prevailing in these solutions. The structure making/breaking ability of the amino acids in the aqueous-mannose solution is also discussed.