Abstract
1. The temperature changes of the volume properties of amino acids in aqueous solution are determined by the competition of the contributions of their hydrophilic and hydrophobic hydration. 2. The contribution of the hydrophilic hydration predominates, and increases with the increase in the temperature; this is expressed by the total disordering action of the amino acids on the structure of water.
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More From: Bulletin of the Academy of Sciences of the USSR Division of Chemical Science
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