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

ABSTRACT

The results of viscosity measurements of ribose, maltose, and raffinose at molalities ranging from (0.050 to 0.100) mol*kg 1 in aqueous solutions of glycine and leucine of (0.025, 0.050, and 0.100) mol*kg 1, respectively, over a wide temperature range of (293.15 to 313.15) K, have been reported. The viscosity data have been used to calculate the viscosity B-coefficients by employing the Jones Dole equation at different temperatures. The temperature derivative of B-coefficients, dB/dT, the viscosity B-coefficient of transfer, ?trB, free energy of activation of viscous flow per mole of solvent, ?micro1o*, and solute, ?micro2o*, respectively, activation entropy, ?S2o*, and activation enthalpy, ?H2o* for saccharides in aqueous amino acid solutions have been estimated from viscosity B-coefficient data. These parameters have been discussed in terms of saccharide amino acid interactions, structure-making behavior of saccharides, and formation of transition state in the presence of amino acids. We have also attempted to investigate the temperature and concentration dependence of these outcomes.