Thermodynamics Research Center / ThermoML | Journal of Chemical and Engineering Data

ABSTRACT

Density, sound velocity and viscosity have been determined in the temperature range from (288.15 to 308.15) K at intervals of 5 K for glycine, 3-aminopropanoic acid, 4-aminobutanoic acid, 5-aminopentanoic acid and 6-aminohexanoic acid in water and in aqueous solutions of sodium chloride. The apparent molar volumes and the apparent molar compressibilities were determined as a function of composition at each temperature from the experimental density and sound velocity data. The partial molar volumes and the partial molar adiabatic compressibilities at infinite dilution of the amino acids in water and in aqueous sodium chloride solutions were determined by extrapolation at each of the selected temperatures. The relative viscosity values were adjusted by a least-squares using the equation proposed by Tsangaris-Martin to obtain the viscosity B and D coefficients. The addition of NaCl produces an increase in the partial molar volumes, the compressibilities and the viscosity B coefficients of the amino acids, suggesting that the results obtained are consequence of the strong the interaction between the zwitterionic groups and the hydrated ions of the salt.