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Journal of Solution Chemistry

, Volume 35, Issue 5, pp 679–688 | Cite as

Enthalpies of Dilution and Enthalpies of Mixing of Amino Acids with Sucrose in Aqueous Solutions at 298.15 K

  • Huaji Liu
  • Ruisen Lin
  • Honglin Zhang
Article

Abstract

The enthalpies of mixing of aqueous solutions have been determined for sucrose with six different amino acids (glycine, l-alanine, l-serine, l-valine, l-proline and l-threonine) at 298.15 K, by using a LKB-2277 flow microcalorimetric system. These results, along with the enthalpies of dilution of these solutes for the initial solutions, were used to determine the enthalpic interaction coefficients (h xy, h xyy, h xxy) of the McMillan–Mayer Theory. The pair-wise cross interaction coefficients of amino acids and sucrose are discussed from the viewpoint of solute–solute interactions.

Key Words:

Enthalpies of mixing enthalpies of dilution amino acids sucrose enthalpic interaction coefficients solute–solute interaction 

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Copyright information

© Springer Science + Business Media, Inc. 2006

Authors and Affiliations

  1. 1.Department of Chemistry, School of SciencesTianjin UniversityTianjinP. R. China
  2. 2.Department of ChemistryZhejiang UniversityHangzhouP.R. China
  3. 3.Department of ChemistryQufu Normal UniversityQufuP.R. China

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