Effect of concentration and temperature variations on interactions in (L-serine/L-valine + aqueous glucose/sucrose/lactose) systems: Viscometric and activation parametric study
By: Ashwani Kumar
.
Contributor(s): Ruby Rani.
Publisher: New Delhi CSIR 2019Edition: Vol.57(4), April.Description: 225-235p.Subject(s): Humanities and Applied ScienceOnline resources: Click here
In:
Indian journal of pure & applied physics (IJPAP)Summary: 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-valinehave been obtained using the experimental viscosity values. Further, Gibbs free energy of activation of viscous flow per mole of solvent (Δμ°1#) as well as per mole of solute (Δμ°2#) along with activation enthalpy (ΔH°2#) and entropy (ΔS°2#) 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.
| Item type | Current location | Call number | Status | Date due | Barcode | Item holds |
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Articles Abstract Database
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School of Engineering & Technology Archieval Section | Not for loan | 2020727 |
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-valinehave been obtained using the experimental viscosity values. Further, Gibbs free energy of activation of viscous flow per mole of solvent (Δμ°1#) as well as per mole of solute (Δμ°2#) along with activation enthalpy (ΔH°2#) and entropy (ΔS°2#) 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.
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