Abstract
The vapor–liquid equilibrium (VLE) in aqueous amino acid solutions is essential in chemical production, such as purification, isolation, or crystallization of amino acid intermediates. In this work, VLE of DL-proline, L-glutamic acid, and L-serine aqueous solutions was measured at pressures ranging from 4.82 to 102.58 kPa. The developed model was successfully applied to correlate experimental data with temperatures in the range of 298.15–382.75 K. Model parameters (h, , , , and ) were given. Moreover, the amino acid aqueous solution was investigated by Fourier transform infrared spectroscopy (FTIR). By analyzing infrared spectra, the strength of intermolecular interactions was obtained, and the structure–activity relationship between the microscopic interactions and the VLE was established.
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