CHAPTER 2

EXPERIMENTAL

2.1. INTRODUCTION

This chapter deals with the study of thermodynamics, compressibility and transport

properties of homologous low molar mass compounds which are constituents of proteins, i.e.

Glycine, Alanine, Valine, Leucine and L-Histidine which is a semi essential amino acid having

positively charged R group in aqueous solutions containing monosaccharides such as xylose

and fructose. The various experimental techniques, employed in the present investigation along

with the chemicals used, are discussed in detail.

The experimental procedures for the measurement of density are done by using a

single capillary pycnometer, viscosity by using Ubbelohde type suspended level viscometer,

ultrasonic speed by using a single-crystal variable-path multifrequency ultrasonic interferometer

operating at 2 MHz. (Model M-84, Mittal Enterprises, India). Also, the precautions to be

followed with handling of the experimental setup are discussed. The standardization of the above

instruments has been done by evaluating the thermodynamic parameters such as partial molal

volume V0, partial molal compressibility K 0, and viscosity B-Coefficient of all the amino

acids, and monosaccharides are reported in this thesis in aqueous solution from experimentally

measured physical parameters density , ultrasonic speed u , and viscosity are compared with

those from the literature.

49
2.2. MATERIALS

The chemicals used in the present investigation along with their abbreviated names,

chemical formula, chemical structure, purity and their sources are listed in Table 2.1

Table 2.1. Chemicals Used for the Study with Abbreviated Names, Chemical Formula,

Chemical Structure, Purity, and Their Make

Name Abbreviation Chemical structure Purity Make

and Formula
H O Merck Pvt. Ltd., Mumbai
Gly
Glycine NH 2 C C OH 99.7 %
C2H5NO2 H

Ala
H O Sisco Research Lab. Pvt.
NH 2 C C OH Ltd., Mumbai
DL-Alanine C3H7NO2 99%
CH3

H O
Val NH2 C C OH
DL-Valine 99% Aldrich, U.S.A
C5H11NO2 CH
H3C CH3

H O

DL-Leucine NH2 C C OH 99% Aldrich, U.S.A

Leu
CH2
C6H13NO2 CH
H3C CH3

H O
NH 2 C C OH
L- Histidine His 99% Loba Chemie Pvt. Ltd.,
CH2
C6H9N3O2 Mumbai
N
NH

D- Xylose 99% S.D fine Chem Ltd.,

Xyl
Mumbai
C5H10O5

50
D- Fructose Fru 99.9% Merck Pvt. Ltd., Mumbai
C6H12O6

2. 3. PREPARATION OF TERNARY SOLUTIONS

All amino acids (glycine, DL-alanine, DL-valine, DL-leucine, and L- histidine)

d-xylose, and d-fructose used in the study have been dried over P 2O5 in a desiccator for 72 hrs.

before preparing necessary solutions.

The solutions have been prepared by mass and have been stored in special airtight

bottles to minimize absorption of atmospheric moisture and carbon dioxide. Double distilled

deionised water with a conductivity of 1.510-4 -1m-1 has been used to prepare aqueous

monosaccharide solutions. The mass measurements have been made using a high precision AND

electronic balance (Model HR 300, Japan) with a precision of 0.1 mg.

2.3.1. Precautions

To prevent the formation of air bubbles, all solutions have been preheated to 5 C.

above the measuring temperature before taking reading (Ali et al., 2006).

2.4. EXPERIMENTAL TECHNIQUES

2.4.1. Density Measurements

2.4.1.1. Description of Pycnometer

51
 The densities of the solutions have been measured using a single stem pycnometer

(pyrex glass) of bulb capacity of 1310-3 dm3 having a graduated stem with 510-8 m3 division.

The capillary has a uniform bore and could be closed by a well-fitted glass cap as shown in

Figure 2.1.

Figure 2.1. Pycnometer

2.4.1.2. Calibration and Calculation

The marks on the stem of the

pycnometer have been calibrated by making use

of known densities (Kell, 1975) of triple

distilled water at different temperatures.

The change in volume of water has been

recorded at each mark on the pycnometer as a function of temperature in order to determine the

total volume of pycnometer as well as volume between the two successive divisions of the

graduated stem. From the known weight of water and density of water at different temperatures,

the exact volume of the pycnometer at different marks on the stem of the pycnometer has been

calculated.

The calibrated empty pycnometer has been dried initially and then weighed. The

sample solution has been transferred into it with the help of jet. Necessary care has been taken to

avoid the formation of air bubble in the sample. The excess solution sticking to the capillary has

been removed using the strips of Whatman filter paper. The weight of pycnometer with the

sample solution has been measured again. The pycnometer with the sample solution has been

52
kept in a temperature controlled water bath (Euro Therm, supplied by Mittal Enterprises, India)

at the desired temperature until no further change in the level of the solution in the capillary has

been observed. This level has been noted and used in the calculation of densities as below:

Weight of empty pycnometer = W1 g.

Weight of pycnometer + Weight of sample = W2 g.

Weight of sample = (W2 W1) g.

The exact volume V of pycnometer for the particular mark on the stem is the ratio of

( W2 - W1 )
the exact weight (W2 W1) and density of water r0 at the desired temperature, i.e. V =
r0

(2.1).

From the above equation, volume of the pycnometer for different marks on the stem

of the pycnometer can be calculated. The values of volume at each mark of the stem of

pycnometer as a function of temperature are plotted to calculate the density of the solution at a

given temperature. The reproducibility in the density measurements has been within

0.1 kg m-3.

2.4.1.3. Precautions

i) The pycnometer is a highly delicate glassware that should be handled gently and

carefully.

53
 ii) Direct handling of pycnometer with bare hand is prohibited. Tissue paper should

be used to avoid the sticking of dust particles which would contribute to its

weight later.

iii) Entrapment of air bubbles must be avoided carefully while filling the sample in

the pycnometer.

iv) Excess liquid sticking to the walls of capillary should be removed using fine strips

of Whatman filter paper.

v) The pycnometer containing the test solution should be kept in thermostatic water

bath at least for 30 minutes to avoid thermal fluctuations.

2.4.2. ULTRASONIC SPEED MEASUREMENTS

2.4.2.1. Theory

Longitudinal waves with frequencies above 20 KHz. are termed as ultrasonic waves.

The propagation of an ultrasonic wave in liquids and liquid mixtures has been carried out by

different methods (Mikhylov, 1949, Kudryavtsev, 1952, and Parthasarthy, 1935). An ultrasonic

interferometer is a simple and direct device to determine the ultrasonic speed (u) in solutions

with high degree of accuracy (Figure 2.2). The ultrasonic interferometer consists of a

piezoelectric crystal slab (like quartz) with parallel faces developing charges of opposite polarity

on their faces when it is strained. Such a crystal slab exhibits electrostriction when placed in a

region of electric field.

2.4.2.2. Description of Interferometer

54
 The ultrasonic interferometer set up has basically a wheatstones network. Two arms

of the network are the load resistance of two identical pentode oscillators and the plate

resistances of the pentodes forming the other two arms. The oscillators have been stabilized

using a quartz crystal oscillator operating at a frequency of 2 MHz. A microammeter is connected

between the junction of the load resistance and the load frequency choke. This acts as the

detector. The output of one of the oscillators is fed to 2 MHz. quartz crystal mounted to a cell.

The cell can be filled up with any desired sample in which the velocity of sound is to be

determined. A reflector can be moved up or down using a screw head. The metal reflector can be

kept as close to the crystal transducer as possible. A finite current may be allowed to pass

through the microammeter. This is done by adjusting the adjust and gain knobs. When the

reflector is moved, it can go to such a height and a standing wave pattern can be formed between

the transducer crystal and the reflector. At this moment, the vibrating crystal will draw energy

and thus load the oscillator to which it is connected. The loading causes a greater imbalance in

the bridge leading to a decrease of current through the microammeter. The meter, thus, gives a

minimum reading. As the reflector is moved further, the standing wave pattern could not be

formed and the meter needle goes back to its original position. The distance d, moved by the

reflector to register the two consecutive minimum readings in the microammeter, will correspond

to ( l / 2 ) of the ultrasonic wave in the liquid. Thus, a measurement of d and a knowledge of the

frequency f of the oscillator will enable one to determine the velocity u of propagation of the

ultrasonic wave in the given liquid medium. A thermostatically regulated bath is connected to it

to maintain the temperature of the liquid constant during the experiment.

55
 Figure 2.2 Ultrasonic interferometer

2.4.2.3. Operation of Interferometer

The following precautions have been taken for the measurement of ultrasonic speed.

(i) To find the least count of the screw head attached to the reflector

(ii) The ultrasonic cell is filled with 3/4th of its capacity with the experimental

sample. Fix the reflector unit on the top of the cell then. Mount the cell in given

sturdy metal base. Connect the output cable from the ultrasonic apparatus to the

socket provided on the metal base.

(iii) Switch on the ultrasonic apparatus. Keep the adjust and gain knobs in the

minimum position. Just after a minute or so, the meter reading will register a

maximum. Wait for some more time (i.e. about a minute or so). The meter will

come back to zero reading on the dial.

56
 (iv) Turn the gain knob to a maximum. The reading in the meter may be around 50

or 60 microampere. Now turn the adjust knob so that the meter reading is

around 80 microampere.

(v) Turn the screw gauge head such that the pitch scale reading is the least. In this

position, the reflector is close to the crystalthe source of ultrasonic vibrations.

Let the screw be turned and the reflector moved up. The meter reading in the

ultrasonic interferometer will change. Note the head scale as well as the pitch

scale reading (on the screw gauge) when the micro ammeter reading is the least.

2.4.2.4. Calculation of Ultrasonic Speed

Measurements of ultrasonic speed with the help of ultrasonic interferometer are based

on finding the wavelength ( l ) in the medium. The plate current is extreme corresponding to the

variation of the reflector distance by half wavelength or integral multiple of half wavelength. The

ultrasonic speed is calculated by the relation:

l
u= f (2.2)

The wavelength is calculated from the relation

l
d = ( n - 1) (2.3)
2

where d is the total distance moved by the micrometer screw for a maximum or minimum

deflection; n is the number of maxima (or minima) ( 20) of anode current for a distance d.

57
 The velocity is given by the relation

2 fd
u= (2.4).
( n - 1)

Thus, the ultrasonic interferometer is a simple device by which the ultrasonic speed in

liquid can be directly determined with a high degree of accuracy.

The reproducibility in the ultrasonic speed measurements is 0.03 %.

2.4.2.5. Other General Precautions to Be Taken with Ultrasonic Interferrometer

(i) Sudden rise or fall in temperature of the circulated sample should be avoided to

prevent thermal shock to the quartz crystal.

(ii) The generator should always be switched on after filling the experimental sample

in the cell.

(iii) Generator should be given a time of 15 minutes for warming up before the

observation (Interferometer).

(iv)The experimental sample should be taken out of cell after use and the cell should

be kept clean and dry.

(v) Care must be taken to see that the reflector is not touching the bottom of the cell.

Generally, the micrometer should be kept open at 25 mm. after use.

(vi)While cleaning the cell, care must be taken not to spoil the gold plating on the

quartz crystal.

58
2.4.2.6. Technical Specifications

1) Model - M-84

2) High Frequency Generator

Main voltage - 220 V, 50 Hz.

Measuring frequency - 1-10, 12 MHz. (11 freq.)

Glow lamp - 6.3 V, 0.3 amp.

Fuse - 500 mA.

Weight - 3.5 kg. approx.

3) Measuring Cell

Max. displacement of the reflector - 20 mm.

Required quantity of liquid - 5 cc.

Least count of micrometer - 0.001 mm.

4) Shielded Cable

Length of connecting cable between the generator and the cell is 50 cm.

approximately.

2.4.3. Viscosity Measurements

2.4.3.1. Description of Viscometer

The viscosities of the samples have been measured by using Ubbelohde type

suspended level viscometer (Stokes and Mills, 1965). The viscometer consists of a suspended

59
level arrangement formed by three parallel arms, i.e. receiving, measuring, and auxiliary tubes

(Figure 2.3).

2.4.3.2. Special Feature

The viscometer has been designed in such a way that the measuring and receiving

tubes have been connected to each other through a bulb D, thus forming Ushape of viscometer.

Two bulbs, namely A and B, one above the other, have been sealed to the measuring tube. The

third arm auxiliary tube has been sealed to the measuring tube through a bulb C. The capillary of

appropriate length and diameter lies in between bulbs B and C. The two marks X and Y, marked

near the bulbs A and B, have been used for recording time.

i) The centers of gravity of the three bulbs A, B and C have been aligned vertically

so as to reduce the effect of gravity.

ii) The resulting flow time for triply distilled water was 466 sec. at 303.15 K.

As the flow time has been greater than 100 sec. the kinetic energy corrections are not necessary

(Pal and Kumar 2004). Special feature of a suspended level viscometer is that the capillary

effects of the two liquid surfaces have been neutralized by each other so that the surface tension

correction for the apparatus is negligible and the transport of momentum is carried out freely

under the weight of the total volume of the test solution.

60
 AD
X

C
D

Figure 2.3. Viscometer

2.4.3.3. Working of the Viscometer

The sample solution is taken in the viscometer through the receiving tube. The

volume of the solution in the viscometer should be adequate to avoid any air bubble being

entrapped in the capillary tube while the fiducial bulb is filled. The viscometer containing the

solution is clamped and immersed vertically in the thermostatic water bath and allowed to stand

in it for about 30 minutes to minimize thermal fluctuation. The sample liquid is sucked into the

61
bulb A above the fiducial bulb with the help of a rubber tube fitted to the measuring tube.

Necessary care has been taken to allow the solution to stand for sometime in the limb to

compensate the upward force on the solution. Then the solution is allowed to fall under its own

weight by removing the stopper of the tube. The flow time has been measured by a digital stop

watch (Racer, India) capable of registering time accurate to + 0.01 sec. An average of four sets of

flow times for each solution has been taken for the purpose of calculation of the viscosity.

2.4.3.4. Calculation

The viscosity of the test solution is obtained according to Poissuelles law

p r 4 Pt
h= (2.5)
8Vl

where r = radius of the capillary

P = pressure head

t = time of fall

V = volume taken

l = length of capillary.

The viscosity of the sample solution is obtained using the well-known equation:

h1 r1t1
= (2.6)
h 2 r 2t 2

where h1 and h2 are the viscosities of the sample and water, t1 and t2 are their times of flow, and

r1 and r 2 are their densities at the corresponding temperature.

62
 The reproducibility in the viscosity measurements is within

2 10-3 mPas.

2.4.3.5. Precautions

i) The volume of solution in the viscometer should be adequate to avoid any air

bubble being entrapped in the capillary tube while the fiducial bulb is filled.

ii) The viscometer containing the test solution is to be kept in a thermostatic water

bath for about 30 minutes to attain thermal equilibrium.

2.5. TEMPERATURE CONTROL

All the measurements of density, viscosity, and ultrasonic speed have been made in an

electronically controlled thermostatic water bath (Euro Therm, Mittal Enterprises, India) in order

to maintain a uniform temperature. The bath consists of an immersion heater, a circulating pump,

and a check and contact digital thermal sensor with digital display with a relay to control the

variations in temperature. The samples have been allowed to stand for 30 minutes in thermostatic

water bath to maintain thermal equilibrium with the bath liquid so that temperature becomes

constant. The overall temperature of the test liquids during the measurements is maintained

within an uncertainty of 0.01 K.

2.5.1. Specifications

Name : Digital Ultra Cryostat Circulator with Microprocessor

based temperature controller Eurotherm make

63
 Temperature range : -5 C. to 80 C.

Accuracy of control : 0.01 C. 1 digit

Mains power supply : 230 V. 2%; 50 Hz. Single Phase AC.

Heater rating : Control 500 W. 2%

Catalogue number : IRI 017

2.6. PROCEDURE FOR MEASURING UNCERTAINTY

The procedure for the measurement of uncertainty is carried out using the format

given in JCGM 100:2008 as follows.

The arithmetic mean or average q of the n experimental observations is given by:

n
1
q=
n
q
k =1
k (2.7).

The variance 2 of the probability distribution of q is given by

n
(
s 2 ( q k ) = (1 / n - 1) j =1 q j - q ) 2
(2.8).

The variance of the mean is given by

()
s 2 q = s 2 ( qk ) / n (2.9).

The standard uncertainty is estimated by taking square root of the equation (2.9), i.e.

64
 ( )
u ( xi ) = s X i (2.10).

The uncertainty values in density, ultrasonic speed, and viscosity obtained by the above method

are reported in the respective tables.

2.7. STANDARDIZATION OF THE EXPERIMENTAL SETUP USED IN THIS THESIS

The instruments used in the determination of density (single stem pycnometer),

viscosity (ubbelohde viscometer), and ultrasonic speed (ultrasonic interferometer) are

standardized using the evaluation of partial molar volumes, partial molar compressibilities, and

viscosity B coefficients of the amino acids and saccharides, reported in this work, in water at

different temperatures and the estimated values are compared with those reported in literature. A

fair agreement is noticed between the estimated values from our experimental results and the

literature values has substantiated the standardization of the experimental procedure.

Table 2.7.1. Density (), Ultrasonic Speed (u), and Viscosity () of Aqueous Solutions
at Different Temperatures
T/K *103 /(kg m-3) u / (m s -1) / (m Pa s)
298.15 0.99564 1496.6 0.8905
303.15 0.99564 1509.4 0.7969
308.15 0.99402 1520.1 0.7190
313.15 0.99220 1529.1 0.6523

Table 2.7.2. Density (), Ultrasonic Speed (u), and Viscosity () of Amino Acids in
Aqueous Solutions at Different Temperatures
*103 /(kg m-3) u / (m s -1) / (m Pa s)
-1
m / (mol kg ) T=298.15 K
Glycine
0.02 0.99768 1497.6 0.8943
0.04 0.99831 1498.5 0.8968
0.06 0.99894 1499.3 0.8998
0.08 0.99956 1500.1 0.9026

65
0.10 1.00018 1500.6 0.9054
= 4.810-4 u =0.620 =2.2410-3
Alanine
0.02 0.99761 1497.9 0.8958
0.04 0.99816 1499.0 0.9003
0.06 0.99870 1500.2 0.9051
0.08 0.99921 1501.3 0.9096
0.10 0.99972 1502.5 0.9139
= 4.110-4 u =0.893 =3.5610-3
Valine
0.02 0.99756 1498.50 0.8905
0.04 0.99805 1500.30 0.8985
0.06 0.99851 1501.90 0.9060
0.08 0.99894 1503.50 0.9137
0.10 0.99934 1505.00 0.9215
= 3.510-4 u =1.28 =5.8510-3
Leucine
0.02 0.99748 1498.9 0.8905
0.04 0.99785 1501.2 0.9000
0.05 0.99813 1502.2 0.9087
0.06 0.99835 1503.2 0.9128
0.08 0.99850 1505.7 0.9174
= 2.310-4 u =1.312 =5.1510-3
T=303.15 K
Glycine
0.02 0.99627 1510.3 0.8000
0.04 0.99689 1511.0 0.8024
0.06 0.99751 1511.4 0.8048
0.08 0.99812 1511.6 0.8072
0.10 0.99873 1511.7 0.8096
= 4.710-4 u =0.365 =1.9110-3
Alanine
0.02 0.99620 1510.7 0.8016
0.04 0.99674 1511.8 0.8057
0.06 0.99725 1513.0 0.8095
0.08 0.99774 1514.2 0.8137
0.10 0.99821 1515.3 0.8175
= 4.010-4 u =0.899 =3.1210-3
Valine
0.02 0.99616 1511.20 0.8039
0.04 0.99666 1513.00 0.8107
0.06 0.99713 1514.60 0.8174
0.08 0.99757 1516.20 0.8242
0.10 0.99799 1517.70 0.8307
= 3.610-4 u =1.269 =5.1610-3

66
 Leucine
0.02 0.99607 1511.6 0.8051
0.04 0.99642 1513.8 0.8130
0.05 0.99668 1514.7 0.8168
0.06 0.99686 1515.7 0.8207
0.08 0.99696 1518.0 0.8280
= 2.110-4 u =1.241 =4.5410-3
T=308.15 K
Glycine
0.02 0.99464 1521.0 0.7210
0.04 0.99525 1521.7 0.7234
0.06 0.99586 1522.2 0.7254
0.08 0.99646 1522.5 0.7275
0.10 0.99705 1522.6 0.7294
= 4.610-4 u =0.398 =1.6010-3
Alanine
0.02 0.99457 1521.4 0.7231
0.04 0.99511 1522.6 0.7268
0.06 0.99564 1523.8 0.7301
0.08 0.99616 1525.0 0.7337
0.10 0.99667 1526.2 0.7372
= 4.010-4 u =0.928 =2.7510-3
Valine
0.02 0.99452 1521.90 0.7250
0.04 0.99498 1523.70 0.7314
0.06 0.99538 1525.50 0.7372
0.08 0.99575 1527.30 0.7431
0.10 0.99607 1529.10 0.7490
= 3.110-4 u =1.375 =4.5910-3
Leucine
0.02 0.99444 1522.2 0.7260
0.04 0.99477 1524.4 0.7334
0.05 0.99502 1525.3 0.7368
0.06 0.99516 1526.2 0.7401
0.08 0.99525 1528.4 0.7464
= 1.910-4 u =1.201 =4.0310-3
T=313.15 K
Glycine
0.02 0.99281 1530.0 0.6542
0.04 0.99341 1530.7 0.6561
0.06 0.99401 1531.2 0.6579
0.08 0.99460 1531.5 0.6598
0.10 0.99518 1531.5 0.6616
= 4.610-4 u =0.390 =1.4210-3
Alanine

67
 0.02 0.99273 1530.4 0.6554
0.04 0.99325 1531.6 0.6589
0.06 0.99376 1532.9 0.6620
0.08 0.99426 1534.0 0.6650
0.10 0.99475 1535.2 0.6680
= 3.910-4 u =0.930 =2.4110-3
Valine
0.02 0.99269 1530.86 0.6576
0.04 0.99313 1532.50 0.6633
0.06 0.99350 1534.30 0.6687
0.08 0.99382 1536.10 0.6740
0.10 0.99409 1537.90 0.6790
= 2.910-4 u =1.343 =4.1110-3
Leucine
0.02 0.99261 1531.2 0.6584
0.04 0.99294 1533.2 0.6649
0.05 0.99318 1534.1 0.6677
0.06 0.99332 1535.1 0.6706
0.08 0.99338 1537.2 0.6767
= 1.910-4 u =1.171 =3.5610-3

m-stands for molality of amino acids. -denotes uncertainty in density values.

u-denotes uncertainty in ultrasonic speed. -denotes uncertainty in viscosity values.

Table 2.7.3. Partial Molal Volumes V0 of Amino Acids in Aqueous Solutions Different
Temperatures

V0* 106 / (m3 mol-1) at various ms / (mol kg-1)

Amino Present Work Literature
Acid T = 298.15 K
Glycine 43.003(0.095) 43.141, 43.162
Alanine 60.280(0.099) 60.412, 60.123
Valine 90.581(0.100) 90.651, 90.394
Leucine 108.166(0.043) 107.752, 107.765
T = 303.15 K
Glycine 43.523(0.095) 43.591

68
 Alanine 60.614(0.100) 60.631
Valine 90.718(0.100) 90.981, 90.226
Leucine 108.255(0.065)
T = 308.15 K
Glycine 44.007(0.097) 43.907, 44.268
Alanine 61.540(0.100) 61.418
Valine 91.356(0.100) 91.427
Leucine 108.681(0.076) 108.407
T = 313.15 K
Glycine 44.538(0.097) 44.527
Alanine 62.617(0.100) 62.907
Valine 91.673(0.100) 91.587
Leucine 109.148(0.075) 109.007

Parenthesis indicates standard error in V0

1-(Bhat et al., 1985), 2-(Banipal et al., 2004, a), 3-(Sinha et al., 2007), 4-(Sharma et al., 2006),

5-(Kikuchi et al., 1995), 6-(Lark et al., 1983), 7-(Zhao et al., 2006), 8-(Wadi et al., 1997).

Table 2.7.4. Partial Molal Compressibility K0, of -Amino Acids in Aqueous Solutions at
Different Temperatures

K0 * 1015 / (m3mol-1Pa-1) at Various m / (mol kg-1)

Amino Present Work Literature
Acid T = 298.15 K
Glycine -26.62(0.055) -26.959 , -27.0010
Alanine -24.74(0.165) -25.0310
Valine -30.09(0.061)
Leucine -31.24(0.050)
T = 303.15 K
Glycine -24.60(0.058)
Alanine -23.77(0.151)
Valine -26.21(0.082)
Leucine -27.62(0.022)
T = 308.15 K
Glycine -23.35(0.006) -23.1511, -23.511
Alanine -22.92(0.074) -21.0012
Valine -23.61(0.012)
Leucine -24.20(0.151)
T = 313.15 K
Glycine -22.83(0.034) -22.4013
Alanine -21.87(0.076) -21.00 13

69
 Valine -20.87(0.115)
Leucine -22.63(0.101)

Parenthesis indicates standard error in K0.

9-(Soto et al.,1998); 10-(Millero et al., 1978); 11-(Wadi et al., 1997); 12-(Mohanty et al., 1988),

13-(Chalikian et al.,1993).

Table 2.7.5. Viscosity B-Coefficient of Amino Acids in Aqueous Solutions at Different

Temperatures
B * 103 / (m3 mol-1) at various ms / mol kg-1
Amino Present Work Literature
Acid T = 298.15 K
Glycine 0.159(0.024) 0.15314
Alanine 0.259(0.025) 0.25815
Valine 0.433(0.024) 0.44716, 0.42317
Leucine 0.493(0.033) 0.48715
T = 303.15 K
Glycine 0.153(0.002)
Alanine 0.253(0.021)
Valine 0.427(0.015)
Leucine 0.487(0.045)
T = 308.15 K
Glycine 0.148(0.033) 0.14818
Alanine 0.248(0.021) 0.24718
Valine 0.422(0.037) 0.41814
Leucine 0.480(0.107) 0.48316
T = 313.15 K
Glycine 0.144(0.007) 0.14419
Alanine 0.244(0.043) 0.24720
Valine 0.418(0.052) 0.41321
Leucine 0.473(0.065) 0.48021
Values within parenthesis indicate the standard error in viscosity B-coefficient.

14-(Daniel et al.,1936); 15-(Lark et al., 2007); 16-(Yan et al., 1999);17-(Banipal et al., 2004, c);

18-(Sandhu et al., 1987); 19-(Islam et al., 2004); 20-(Bhattacharya et al., 1980); 21-(Rajagopal et

al., 2010, c).

70
Table2.7.6. Density (), Ultrasonic speed (u), and Viscosity () of L-Histidine in Aqueous
Solutions at Different Temperatures

*103 / (kg m-3) u / (m s-1) / (m Pa s)

m / (mol kg-1)
T=298.15 K
0.02 0.99817 1498.2 0.8990
0.04 0.99930 1499.7 0.9068
0.06 1.00043 1501.1 0.9143
0.08 1.00157 1502.4 0.9218
0.10 1.00270 1503.8 0.9296
= 8.610-4 u =1.092 =5.9210-3
T=303.15 K
0.02 0.99676 1510.9 0.8037
0.04 0.99789 1512.3 0.8097
0.06 0.99901 1513.6 0.8157
0.08 1.00014 1514.6 0.8217
0.10 1.00127 1515.7 0.8277
= 8.610-4 u =0.961 =4.6710-3
T=308.15 K
0.02 0.99513 1521.6 0.7236
0.04 0.99625 1522.9 0.7284
0.06 0.99737 1524.2 0.7332
0.08 0.99849 1525.4 0.7378
0.10 0.99962 1526.2 0.7420
= 8.510-4 u =0.946 =3.5410-3
T=313.15 K
0.02 0.99331 1530.5 0.6560
0.04 0.99441 1531.7 0.6596
0.06 0.99552 1532.9 0.6633
0.08 0.99664 1533.9 0.6668
0.10 0.99776 1534.7 0.6701
= 8.510-4 u =0.863 =2.7310-3
m-stands for molality of L- histidine. -denotes uncertainty in density values.

u-denotes uncertainty in ultrasonic speed. -denotes uncertainty in viscosity values.

Table 2.7.7. Partial Molal Volumes V0 of L-Histidine in Aqueous Solutions at Different

Temperatures

106.V0/ (m3 mol-1) at various ms / mol kg-1

T/K Present work Literature
298.15 98.900(0.097) 98.860 , 98.89023 , 98.9624
22

303.15 99.305(0.099)

71
 308.15 99.753(0.097) 99.90022
313.15 100.336(0.099) 100.40022
Parenthesis indicates standard error in V0.

22-(Zhao et al., 2006); 23-(Yasuda et al.,1998); 24-(Yuan et al., 2006)

Table 2.7.8. Partial Molal Compressibility K0 of L-Histidine in Aqueous Solutions at

Different Temperatures

1015.(- K0 ) / (m3 mol-1 Pa-1) at various ms / mol kg-1

T/K Present work Literature
298.15 30.13(0.07) 29.6023, 32.5025
303.15 27.21(0.08)
308.15 25.82(0.10) 25.9023
313.15 22.24(0.07)
Parenthesis indicates standard error in K0.

23-(Yasuda et al.,1998); 25-(Kharakoz et al., 1991)

Table 2.7.9. Viscosity B-Coefficients of L-Histidine in Aqueous Solutions at Different

Temperatures

B * 103 / (m3 mol-1) at various ms / (mol kg-1)

T/K
Present work Literature
298.15 0.434(0.021) 0.43626
303.15 0.382(0.005) 0.38426
308.15 0.327(0.047) 0.32926
313.15 0.276(0.030) 0.28026
Values within parenthesis indicate the standard error in viscosity B coefficient.

26-(Nain et al., 2011)

Table 2.7.10. Density(), Ultrasonic speed (u), and Viscosity () of Fructose in Aqueous
Solutions at Different Temperatures

*103 / (kg m-3) u / (m s -1) /(m Pa s)

ms / (mol kg-1)
T=298.15 K
0.05 1.00051 1499.6 0.9112
0.10 1.00398 1502.0 0.9302
0.15 1.00746 1503.8 0.9492
0.20 1.01094 1505.0 0.9673

72
 T=303.15 K
0.05 0.99907 1512.3 0.8146
0.10 1.00251 1514.6 0.8314
0.15 1.00596 1516.2 0.8480
0.20 1.00941 1517.2 0.8638
T=308.15 K
0.05 0.99741 1522.9 0.7344
0.10 1.00081 1525.1 0.7495
0.15 1.00423 1526.5 0.7641
0.20 1.00764 1527.3 0.7781
T=313.15 K
0.05 0.99555 1531.8 0.6660
0.10 0.99891 1533.8 0.6794
0.15 1.00229 1535.1 0.6924
0.20 1.00567 1535.7 0.7048

Table2.7.11. Partial Molal Volumes (V0) of Fructose in Aqueous Solutions at Different

Temperatures

106.V0/ (m3 mol-1) at various ms / (mol kg-1)

T/K Present work Literature
298.15 110.93 111.09 , 110.728, 111.0629,110.9030
27

303.15 111.82 111.0531

308.15 112.72 112.1227 , 112.0932
313.15 113.64

27-(Banipal et al.,2010, a ); 28-(Goldberg et al., 1989); 29-(Banipal et al.,1997); 30-(Jasra et al.,

1984); 31-(Nikam et al., 2000, a); 32-(Banipal et al.,2010, b).

Table 2.7.12. Partial Molal Compressibility (K0) of Fructose in Aqueous Solutions at

Different Temperatures
1015.(K0 ) / (m3 mol-1 Pa-1) at various ms / (mol kg-1)
T/K Present work Literature
298.15 -21.28 -21.1133 , -21.6 34
303.15 -19.13
308.15 -17.18 -20.80 33
313.15 -15.09

33-(Hundal et al., 2011); 34-(Galema et al., 1990, a)

73
Table 2.7.13. Viscosity B-Coefficients (B) Fructose in Aqueous Solutions at Different
Temperatures

B * 103 / (m3 mol-1) at various ms / (mol kg-1)

T/K
Present work Literature
298.15 0.452 0.449 35 , 0.45136
303.15 0.444
308.15 0.437 0.422 35
313.15 0.429

35-(Banipal et al., 2013); 36-(Zhuo et al., 2006)

Table 2.7.14. Density(), Ultrasonic Speed (u), and Viscosity () of Xylose in Aqueous
Solutions at Different Temperatures
*103 / (kg m-3) u / (m s -1) / (m Pa s)
ms/ (mol kg-1)
T=298.15 K
0.05 0.99976 1499.1 0.9054
0.10 1.00245 1501.5 0.9212
0.15 1.00511 1503.9 0.9352
0.20 1.00774 1506.0 0.9495
T=303.15 K
0.05 0.99834 1511.8 0.8095
0.10 1.00100 1514.0 0.8235
0.15 1.00363 1516.0 0.8363
0.20 1.00622 1517.7 0.8480
T=308.15 K
0.05 0.99670 1522.5 0.7300
0.10 0.99934 1524.8 0.7426
0.15 1.00193 1526.9 0.7539
0.20 1.00448 1528.9 0.7640
T=313.15 K
0.05 0.99486 1531.5 0.6631
0.10 0.99747 1533.8 0.6729
0.15 1.00005 1536.0 0.6833
0.20 1.00258 1538.1 0.6932

Table 2.7.15. Partial Molal Volumes (V0) of Xylose in Aqueous Solutions at Different
Temperatures

106.V0/ (m3 mol-1) at various ms / (mol kg-1)

T/K Present work Literature

74
 298.15 95.54 95.4736, 95.6037
303.15 95.95
308.15 96.32 96.3238
313.15 96.85 97.3039
36-(Zhuo et al., 2006); 37-(Jasra et al., 1982); 38-(Zhang et al., 2006); 39-(Paljk et al., 1990)

Table 2.7.16. Partial Molal Compressibility (K0) of Xylose in Aqueous Solutions at

Different Temperatures

1015.(K0 ) / (m3 mol-1 Pa-1) at various ms / (mol kg-1)

T/K Present work Literature
298.15 -12.46 - 12.9 40, -13.1141
303.15 -11.33
308.15 -10.39 -11.6441
313.15 -9.55
40-(Hoiland et al., 1978); 41-(Hundal et al., 2011)

Table 2.7.17. Viscosity B-Coefficients of Xylose in Aqueous Solutions at Different

Temperatures

B * 103 / (m3 mol-1) at various ms / (mol kg-1)

T/K
Present work Literature
298.15 0.337 0.33842 , 0.33643
303.15 0.331
308.15 0.325 0.32742 , 0.32443
313.15 0.318 0.31142
42-(Banipal et al., 2013); 43-(Banipal et al., 2011).

75