Studies on the Interactions of l-Valine and l-Threonine with Saccharides in Aqueous Solutions at 298.15 K

Abstract

Mixing enthalpies of aqueous l-valine and l-threonine solutions with aqueous sorbose solution and aqueous fructose solution and their dilution enthalpies have been determined with a Thermometric-2277 thermal activity monitor at 298.15 K. The experimental data have been analyzed in terms of McMillan−Mayer formalism to obtain the enthalpic virial coefficients for heterotactic interaction. The enthalpic pairwise interaction coefficients hxy of l-valine with saccharides are positive and those of lthreonine are negative. The variations of the enthalpic pairwise interaction coefficients are interpreted in terms of solute−solute interactions.