Abstract
A microcalorimetric method has been used to obtain the enthalpic interaction parameters for glycine, α-alanine and α-aminobutyric acid with sodium iodide in aqueous solutions at 298.15 K. It is found that the values of h xy increase, whereas those of h xxy and h xyy decrease as the hydrocarbon chain increases in length (where x represents the non-electrolyte in pure water, and y the electrolyte in aqueous solution). The results are discussed in view of structural interactions.
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