Volumetric and viscometric properties of L-glutamic acid in aqueous L-arabinose and D-xylose solutions between the temperature range of (293.15–313.15) K at atmospheric pressure

Abstract

To investigate the molecular interaction among nonessential amino acids and carbohydrates in this article we report the density and viscosityresultsof L-glutamic acid in aqueous solutions of L-arabinose and D-xylose over an integral composition regime (2.00 wt%, 2.50 wt% and 3.01 wt%)at atmospheric pressure (101 kPa) and at temperature range of 293.15, 298.15, 303.15, 308.15 and 313.15 K. The experimental density values were used to evaluate apparent molal volume (V∅), partial apparent molal volume (V∅0), limiting apparent molal expansibility (E∅0) and Hepler’s constant (∂2V∅0/∂T2)P. The values of viscosity were used to calculate viscosity coefficients AF (Falkenhagen coefficients) and BJ (Jones-Dole coefficients), temperature derivative of BJ, Gibbs free energy of activation (Δμ10,#,Δμ20,#) and thermodynamic parameters like ΔH20# and ΔS20#. A thorough interpretation of the results obtained from the thermodynamic as well as physicochemical properties reveal a potent ion–solvent interactions in the aqueous solution of Glu andGlubehaves as a structure maker in the presence of L-arabinose/D-xylose.