Abstract

P. Kumar, S. Kumar, S. Singh^* and R. S. Gangwar

Ultrasonic & Viscometric studies of glycine and other amino acids have been carried out in methanol + water and propanol-1 + water co-solvents at different temperatures 30, 35 and 40°C respectively. Various thermodynamic parameters such as apparent molal compressibility and their limiting values have been determined. The results are discussed in the terms of solute – solvent interactions in alcohol water co-solvent. These studies establish that the amino acids have strong water structure making and breaking properties.

Ultrasonic; viscometery; aminoacids and alcohols

[ View HTML Full Text]