Activity, Density, and Relative Viscosity Data for Several Amino Acids, Lactamide, and Raffinose in Aqueous Solution at 25°

Ellerton, H. David; Reinfelds, Gundega; Mulcahy, Dennis; Dunlop, Peter J.

doi:10.1021/j100784a034

Cited by 99 publications

(54 citation statements)

References 3 publications

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“…[12] Tables 1-4 show the isopiestic molalities and the experimental osmotic and activity coefficients of aqueous solutions of glycine, dl-␣-alanine and dl-␣-aminobutyric acid obtained Table 1 Isopiestic molalities and osmotic coefficients for aqueous solutions of amino acids at 288.15 K Table 2 Isopiestic molalities and osmotic coefficients for aqueous solutions of amino acids at 293.15 K Table 5 shows the osmotic and activity coefficients as selected amino acid molality at 298.15 K. The osmotic and activity coefficients data were adjusted to polynomial equations and are compared with the data of Smith and Smith [1] and Ellerton et al [4]. The behaviour observed in this work resembles that reported in the literature.…”

Section: Resultsmentioning

confidence: 99%

“…The osmotic and activity coefficients have been reported for some ␣-amino acids in water at 298.15 K. Their behaviour reflects the effect of increase in the length of the carbon chain and increase in dipole moment between the functional groups [1][2][3][4][5]. However, no data have been reported in literature at temperatures different from 298.15 K.…”

Section: Introductionmentioning

confidence: 99%

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Osmotic and activity coefficients of glycine, dl-α-alanine and dl-α-aminobutyric acid in aqueous solutions at temperatures between 288.15 and 303.15K

Romero

González

2006

Fluid Phase Equilibria

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Osmotic and activity coefficients of glycine, dl-α-alanine and dl-α-aminobutyric acid in aqueous solutions at temperatures between 288.15 and 303.15K

Romero

González

2006

Fluid Phase Equilibria

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“…Hence the molality of hydrated solute is given by eqn. (27). (27) In effect the molality of the solute increases because there is less 'solvent water'.…”

Section: Aqueous Solutions: Hydrates Of Simple Solutesmentioning

confidence: 99%

Activity of water in aqueous systems; A frequently neglected property

et al. 2005

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In this critical review, the significance of the term 'activity' is examined in the context of the properties of aqueous solutions. The dependence of the activity of water(,) at ambient pressure and 298.15 K on solute molality is examined for aqueous solutions containing neutral solutes, mixtures of neutral solutes and salts. Addition of a solute to water(,) always lowers its thermodynamic activity. For some solutes the stabilisation of water(,) is less than and for others more than in the case where the thermodynamic properties of the aqueous solution are ideal. In one approach this pattern is accounted for in terms of hydrate formation. Alternatively the pattern is analysed in terms of the dependence of practical osmotic coefficients on the composition of the aqueous solution and then in terms of solute-solute interactions. For salt solutions the dependence of the activity of water on salt molalities is compared with that predicted by the Debye-Hü ckel limiting law. The analysis is extended to consideration of the activities of water in binary aqueous mixtures. The dependence on mole fraction composition of the activity of water in binary aqueous mixtures is examined. Different experimental methods for determining the activity of water in aqueous solutions are critically reviewed. The role of water activity is noted in a biochemical context, with reference to the quality, stability and safety of food and finally with regard to health science.

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“…It has been discussed in detail by Platford [1] and Rard and Platford [2]. And this method was developed by many researchers in the past years not only in the experimental techniques but also in the apparatus [3][4][5][6][7][8][9][10][11]; however, there is still lack of a systematical study on the method. In this paper, we will present a study on the isopiestic equilibration process, which may be helpful for improving the isopiestic experimental techniques and also for designing 0021 a new isopiestic apparatus.…”

Section: Introductionmentioning

confidence: 99%