Conclusions
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1.
The temperature changes of the volume properties of amino acids in aqueous solution are determined by the competition of the contributions of their hydrophilic and hydrophobic hydration.
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2.
The contribution of the hydrophilic hydration predominates, and increases with the increase in the temperature; this is expressed by the total disordering action of the amino acids on the structure of water.
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Translated from Izvestiya Akademii Nauk SSSR, Seriya Khimicheskaya, No. 6, pp. 1256–1260, June, 1989.
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Abrosimov, V.K., Sibrina, G.V. Volume properties op α-amino acids in limiting dilute aqueous solutions at different temperatures. Russ Chem Bull 38, 1143–1146 (1989). https://doi.org/10.1007/BF00957141
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DOI: https://doi.org/10.1007/BF00957141