Abstract
The surface tension of aqueous solutions of glycine, L-alanine, L-valine, and L-leucine has been observed using the drop volume method as a function of temperature and concentration. The L-leucine molecules form an adsorbed film, while glycine affects the water surface in accordance with simple salts which dissociate into cations and anions completely. The surface tension data have been analyzed in view of K. Motomura's thermodynamic treatment (J. Colloid Interface Sci.64, 348 (1978)), and the thermodynamic quantities relevant to the surface have been shown systematically.
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