Thermodynamic and transport properties of l-serine and l-threonine in aqueous sodium acetate and magnesium acetate solutions at T=298.15K

Study of interactions of l-aspartic acid and l-glutamic acid with some metal acetates through volumetric behaviour over the temperature range (288.15 to 318.15)K

“…Present volumetric studies also show that the interactions in the case of L-aspartic acid are stronger than in case of L-glutamic acid with various co-solutes (LA, MA, and CA). The comparison of V 2 values of DL-a-alanine and DL-aamino-n-butyric acid [31] with their polar hydroxyl derivatives L-serine and L-threonine [49] and, charged carboxylic derivatives L-aspartic acid and L-glutamic acid in aqueous MA solutions at T = 298.15 K is given in table 3. The variation of D t V with m B for these systems has also been shown in figure 3.…”

Volumetric and viscometric studies of urea in binary aqueous solutions of glucose at different temperatures

“…The viscosity B-coefficient is empirical, on the other hand, is empirical, it is a more accurate measure of the solute-solvent interactions for aqueous solutions [3]. Extensive research work, related to the volumetric and thermo-chemical property studies of fructose in aqueous solutions [4] or amino acids in binary aqueous solutions of sodium acetate and magnesium acetate [5] and ternary aqueous solutions containing water, fructose, and glycerol [6], mainly reflects the solute-solvent and solute-solute interactions. Even though all these studies on interactions in single, binary, and ternary aqueous solutions are quite extensive, such studies of urea in binary aqueous solutions of glucose are limited in the literature.…”

The effect of ammonium sulfate on the solubility of amino acids in water at (298.15 and 323.15)K

“…Many of them are related to volumetric and viscometric properties [1][2][3][4][5][6][7], or activity coefficients measurements [8][9][10][11] to name some of them, but a very few were carried out on solubility [12][13][14] or water activity data [15], all almost exclusively at 298.15 K. In fact, the knowledge of properties such as activity coefficients, water activity, and solubility are very useful as a support for the efficient design and simulation of separation processes such as extraction, precipitation, or drying [10,16]. On the other hand, amino acids have been used extensively as model compounds for more complex molecules such as proteins, but a more profound understanding of the electrolyte effect on amino acid solutions is still needed to reveal the molecular interactions between salts and protein functional groups [6].…”