Studies on the Interactions of l-Valine and l-Threonine with Saccharides in Aqueous Solutions at 298.15 K

Mixing enthalpies of aqueous l-valine and l-threonine solutions with aqueous sorbose solution and aqueous fructose solution and their dilution enthalpies have been determined with a Thermometric-2277 thermal activity monitor at 298.15 K. The experimental data have been analyzed in terms of McMillan−...

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Bibliographic Details
Published in:Journal of chemical and engineering data 2007-03, Vol.52 (2), p.609-612
Main Authors: Liu, Huaji, Chen, Yu, Zhang, Honglin, Lin, Ruisen
Format: Article
Language:English
Subjects:
Chemical thermodynamics
Chemistry
Exact sciences and technology
General and physical chemistry
Mixtures
Thermodynamic properties
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Summary:Mixing enthalpies of aqueous l-valine and l-threonine solutions with aqueous sorbose solution and aqueous fructose solution and their dilution enthalpies have been determined with a Thermometric-2277 thermal activity monitor at 298.15 K. The experimental data have been analyzed in terms of McMillan−Mayer formalism to obtain the enthalpic virial coefficients for heterotactic interaction. The enthalpic pairwise interaction coefficients h xy of l-valine with saccharides are positive and those of lthreonine are negative. The variations of the enthalpic pairwise interaction coefficients are interpreted in terms of solute−solute interactions.
ISSN:0021-9568
1520-5134
DOI:10.1021/je060500t