Authors : Neha S. Pathan, Urvashi P. Manik, Paritosh L. Mishra
Page Nos : 202-213
Description :
Different non-covalent interactions can be investigated using measurements of physical properties. Accurate volumetric and acoustical data are necessary for improved comprehension. The nature of interactions between amino acids and saccharides regulates the functionalization process. Because of this, we present data on the densities and ultrasonic speed of l-isoleucine in a solution of glucose and fructose in water obtained over the range of (283.15 and 288.15) K at atmospheric pressure. The experimental results have also been used to derive volumetric and acoustic parameters, such as isothermal compressibility (KT), specific heat (σ), nonlinear parameters, relaxation strengths (r), acoustic impedance (Z), and relative association (RA) have been evaluated using the information on ultrasonic speed. Positive values for the acoustic impedance and negative values for the isothermal compressibility point to a strong intermolecular electrostatic interaction between the isoleucine ions and water molecules. The presence of saccharide molecules in the micellar form in isoleucine often increases the degree of intermolecular interaction among the solution's constituents. Additionally, it was shown that amino acids can form structures in both water and an aqueous saccharide solution by positive values for the expansibility factor.
