Effect of temperature on thermodynamic properties of amino acids with electrolytes in aqueous medium

Abstract

Proteins are complex molecules and their behaviour in solutions is governed by many factors such as pH, solvent properties, chemical structure and surface charge distribution of proteins and electrolytes. One approach that reduces the degree of complexity in the study of these interactions and requires less complex measurement techniques is to study the interactions in systems containing maller bio-molecules, such as amino acids and peptides. Literature survey shows that no report of amino acids has been found in the presence of sodium/potassium fluoride and sodium/potassium carbonate at the studied temperatures except a report on volumetric properties of glycylglycine in aqueous sodium fluoride solutions. This thesis reports, the data on density, ultrasonic speed and viscosity of some homologous amino acids (AAs) like glycine, L-alanine, L-valine and L-leucine, in aqueous sodium fluoride and potassium fluoride solutions at four different temperatures, viz., 303.15, 308.15, 313.15 and 318.15 K, respectively. In addition to this, data on volumetric, compressibility and viscometric studies on glycine in aqueous sodium carbonate and potassium carbonate solutions at three different temperatures are reported. Furthermore, the effect of sodium fluoride / potassium fluoride on thermodynamic and transport properties of Dimethyl Sulfoxide (DMSO) + water mixture at four different temperatures has also been reported. This thesis deals with the estimation of thermodynamic parameters like apparent molal volumes (Vand#966;), partial molal volumes (Vand#966;0).