Abstract
Heats of solution, Δsol H m , of L-cysteine, L-serine and L-asparagine amino acids have been measured at different concentrations of aqueous ethanol, propanol and 2-propanol at 298.15 K using solvation calorimetry. These data are compared with the results reported earlier for L-alanine in ethanol. The enthalpic coefficients, h xy , of the solute-organic cosolvent pair interaction in water have been obtained from the McMillan-Mayer approach and the data have been interpreted in terms of various interactions and changes in solvent structure.
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