Effect of concentration and temperature variations on interactions in (L-serine/L-valine + aqueous glucose/sucrose/lactose) systems: Viscometric and activation parametric study
Viscosities of (L-serine/L-valine + 0.1 mol dm-3 aqueous glucose/sucrose/lactose) systems have been measured as a function of molal concentration of amino acids at different temperatures; 293.15 K, 298.15 K, 303.15 K, 308.15 K and 313.15 K. The viscosity data has been utilized to determine viscosity B-coefficients employing Jones-Dole equation. The viscosity B-coefficients of transfer (ΔtrB), variation of B with temperature (dB/dT) and solvation number (Sn) of L-serine/L-valine have been obtained using the experimental viscosity values. Further, Gibbs free energy of activation of viscous ﬂow per mole of solvent (Δµ°) as well as per mole of solute (Δµ°) along with activation enthalpy (ΔH°) and entropy (ΔS°) have been computed using Feakin’s transition state theory to throw light on the mechanism of viscous flow. The results have been discussed in terms of solute-solvent interactions; and structure making tendency of amino acid molecules in aqueous saccharides solutions.
Viscosity;Amino acids; Saccharides; Viscosity B-coefficients; Activation parameters
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