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.