Abstract
Abstract The enthalpies of mixing of six kinds of amino acid (glycine, L-alanine, L-valine, L-serine, L-threonine, and L-proline) with glycerol in aqueous solutions and the enthalpies of diluting of amino acid and glycerol aqueous solutions have been determined by flow microcalorimetry at 298.15 K. Employing McMillan–Mayer theory, the enthalpies of mixing and diluting have been used to calculate heterogeneous enthalpic pairwise interaction coefficients (hxy) between amino acids and glycerol in aqueous solutions. Combining hxy values of amino acids with glycol in the previous study, the variations of the hxy values between amino acids and glycerol have been interpreted from the point of view of solute–solute interactions.
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