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.
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Liu, H., Lin, R. & Zhang, H. Enthalpies of Dilution and Enthalpies of Mixing of Amino Acids with Sucrose in Aqueous Solutions at 298.15 K. J Solution Chem 35, 679–688 (2006). https://doi.org/10.1007/s10953-006-9018-0
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DOI: https://doi.org/10.1007/s10953-006-9018-0