Interactions of Saccharides in Aqueous Glycine and Leucine Solutions at Different Temperatures of (293.15 to 313.15) K: A Viscometric Study

Abstract

The results of viscosity measurements of ribose, maltose, and raffinose at molalities ranging from (0.050 to 0.100) mol·kg–1 in aqueous solutions of glycine and leucine of (0.025, 0.050, and 0.100) mol·kg–1, respectively, over a wide temperature range of (293.15 to 313.15) K, have been reported. The viscosity data have been used to calculate the viscosity B-coefficients by employing the Jones–Dole equation at different temperatures. The temperature derivative of B-coefficients, dB/dT, the viscosity B-coefficient of transfer, ΔtrB, free energy of activation of viscous flow per mole of solvent, Δμ1o*, and solute, Δμ2o*, respectively, activation entropy, ΔS2o*, and activation enthalpy, ΔH2o* for saccharides in aqueous amino acid solutions have been estimated from viscosity B-coefficient data. These parameters have been discussed in terms of saccharide–amino acid interactions, structure-making behavior of saccharides, and formation of transition state in the presence of amino acids. We have also attempted to investigate the temperature and concentration dependence of these outcomes.