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

ABSTRACT

Apparent molar volumes V,S and viscosity B-coefficients for D-(+)-glucose, D-(+)-galactose, D-(+)-xylose, and D-(-)-ribose in aqueous amino acid (glycine or L-alanine) solutions have been determined respectively from density and viscosity measurements at 298.15 K. Infinite-dilution apparent molar volumes for the saccharides in aqueous glycine or L-alanine solutions have been evaluated, together with the standard transfer volumes t of the saccharides from water to aqueous amino acid solutions. It is shown that values of transfer volumes and viscosity B-coefficients are positive and increase with increasing amino acid contents. Volumetric parameters indicating the interactions of saccharides with amino acids in water have been obtained from the transfer volumes of the saccharides. The interactions between saccharides and amino acids are discussed in terms of the structural interaction model and the stereo structure of monosaccharide molecules.