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Thermo-acoustical Studies on Interionic Interactions of Some α-amino Acids in Aqueous Sucrose Solution at Varying Mass Percentages

The present study deals with the structure-making and breaking behaviour of some alpha-amino acids in aqueous sucrose (disaccharide) solution at 301.15K. Experimental values of density, viscosity and speed of sound were carried out on the ternary mixtures of water +sucrose + amino acids namely (L-asparagine, L-glutamine L-serine and L-threonine) at 301.15K. The binary solvent mixtures was prepared by taking sucrose at different mass percentages, say at 0%, 5%, 10%, 15%, 20%, and 25% was added with water. The given amino acids under study were added with aqueous solvent under different molarities at normal atmospheric pressure. The related and relevant parameters correlated to our present study such as adiabatic compressibility (b), molar hydration number (n H ), apparent molar compressibility (φ K ), apparent molar volume (φ v ), limiting apparent molar compressibility (φ 0 K), limiting apparent molar volume (φ 0 V) and their associated constants (S K , S V ), partial transfer volume (∆φ0 V ) from water to aqueous solution and viscosity B-Coefficient of Jones-Dole equations were meticulously evaluated and eventually this present study predicts dominance of hydrophilic –ionic interactions in the solution. Besides, our investigation also explores about the presence of possible interionic interactions such as solute-solvent, solute-solute, ion-solvent and ion-ion in the solution.