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Structure-making and Breaking Behaviour of Some a-amino Acids in Aqueous Sodium Butyrate Medium at 298.15K

Keywords: Molar hydration number , molecular interaction , structure-maker , amino acids , adiabatic compressibility , transfer volume , viscosity B-coefficient

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The present study aims for the structure-making and structure-breaking behaviour of some amino acids in aqueous sodium butyrate solution at 298.15 K. The present investigation exploring the possible molecular interactions between the amino acids and organic salts such as sodium butyrate, which is known to have much dissociation of proteins in the solvent mixture. Experimental values of density, viscosity and ultrasonic velocities were carried out on the ternary mixtures of water+sodium butyrate+amino acids namely (L-asparagine, L-glutamine, L-serine and L-threonine) at 298.15 K. The present study was carried out by varying the different mass percentages of binary mixtures (water+sodium butyrate) varying from pure water to 20% (0, 5, 10, 15 and 20%) in increments of 5%. The related and relevant parameters correlated to our present study such as adiabatic compressibility (), molar hydration number (nH), apparent molar compressibility (fK), apparent molar volume (fV), limiting apparent molar compressibility (fk), limiting apparent molar volume (fv) and their associated constants (SK, SV), transfer volume (?fv) from water to aqueous solution viscosity B-Coefficient of Jones-Dole equations were meticulously evaluated. The molecular associations such as ion-ion, ion-solvent, solute-solvent, solute-solute etc are identified and critically discussed in terms of the structure-making and structure-breaking behaviour of amino acids in the solvent mixture.


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