Enthalpic interaction of glycine in aqueous glucose and sucrose solutions at 298.15 K

Abstract

The dilution enthalpies of glycine in aqueous glucose and sucrose solutions (0–50 wt%) at 298.15 K were measured calorimetrically. The data were fitted to virial polynomials from which the enthalpic pair interaction coefficients of glycine ( h AA) were evaluated. The values of h AA in the two aqueous saccharide solutions are all negative and become less negative with increasing saccharide concentrations. The results are discussed in terms of solute–solute and solute–solvent interactions.