Volumetric, Compressibility, Taste Behavior and Viscometric Studies of Methionine with Some Saccharides in Aqueous Medium at Different Temperatures

Abstract

The density, speed of sound and viscosity of methionine (0.025–0.200 mol·kg−1) in water and some aqueous saccharides (0.1 mol·dm−3 glucose, 0.1 mol·dm−3 sucrose and 0.1 mol·dm−3 lactose) have been measured at temperatures of (293.15, 298.15, 303.15, 308.15 and 313.15) K. Using the experimental values of density and speed of sound, apparent molar volume, limiting apparent molar volume, transfer volume, as well as apparent molar isentropic compressibility, limiting apparent molar isentropic compressibility, transfer compressibility, partial molar expansibility, coefficient of thermal expansion, hydration number and taste behavior have been obtained. Jones–Dole coefficient, viscosity B-coefficients of transfer and variation of B with temperature have also been obtained from viscosity data. The Gibbs energy of activation of viscous flow per mole of solvent as well as per mole of solute, along with other activation parameters, were evaluated employing Feakin’s transition state theory.