Thermodynamics Research Center / ThermoML | Journal of Chemical Thermodynamics

ABSTRACT

The density, ultrasonic speed and viscosity 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 rho and u values have been used to calculate apparent molar volume, limiting apparent molar volume, apparent molar compressibility, limiting apparent molar compressibility, transfer limiting apparent molar volume, transfer limiting apparent molar compressibility, limiting apparent molar expansivity, the Hepler constant and hydration number. The eta values have been used to calculate the Falkenhagen Coefficient, Jones Dole coefficient, Gibbs energy of activation of viscous flow per mole of the solvent and the solute. 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.