Abstract:
Apparent molar volume (θV), partial molar volume (V0 ), solute-solute interaction parameter (Sv), partial molar expansivity (E0 ) and isobaric thermal expansion co-efficient (α) of twelve amino acids namely, alanine, arginine, asparagine, glutamic acid, glycine, histidine, leucine, lysine HCl, proline, serine, threonine and valine in water have been calculated from the measured solution densities over a temperature range of 283.15 to 313.15±0.01K.The solution densities were measured by using electronic vibrating tube density meter at 283.15 to 313.15 K and then partial molar volume and expansivity were determined by using least square fit method . Amino acid-water interactions were interpreted in terms of partial molar volume, V0 data with particular reference to structural features of solute molecules, such as hydrogen bonding, side group interactions etc.
Salvations of amino acids were also described in terms of electrostrictive hydration at the charged ends whereas the intervening part of the molecule was believed to involve less strong interaction with the solvent. The behavior of these parameters has been used to investigate the solute-solute and solute-solvent interactions as well as the effect of temperature on these interactions.
