Abstract:Physicochemical studies of amino acids in an aqueous medium can provide significant knowledge about the stabilization mechanism of proteins.In this study, the viscosity (ƞ), surface tension (γ), density (ρ) and the specific conductance (κ) measurements have been carried out for amino acid L-lysine (0.02 to 1.6M) in aqueous solutions at 293.15K. The experimental data shows that there is an increase in the viscosity, surface tension, conductance, and density of the L-lysine with and without glucose, sucrose, sod… Show more
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