Abstract
This chapter contains the dielectric relaxation parameters of sucrose, lactose, maltose, glucose, glycine, alanine, phenylalanine, and tryptophan in water mixtures for various concentrations and temperatures as determined by time domain reflectometry technique. The relaxation behavior of these mixtures are explained by the Debye model. The thermodynamic properties are also determined from the values of time-dependent dielectric relaxation time. The variation in static dielectric permittivity and dielectric relaxation time of biomolecules in water solution provides information regarding complete association and hydrophilic character of the biomolecule.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
