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Abstract

EFFECT OF DISODIUM TARTRATE ON PARTIAL MOLAR VOLUMES AND COMPRESSIBILITIES OF L-SERINE IN AQUEOUS SOLUTIONS AT DIFFERENT TEMPERATURES

A. D. Arsule, R. T. Sawale, S. M. Devraye and S. D. Deosarkar*

ABSTRACT

Ultrasonic velocity, density and refractive index of L-serine in aqueous solutions of (0.5, 1.0 and 1.5) mol.L-1 disodium tartrate have been measured at T= (303.15, 308.15 and 313.15) K. The effects of disodium tartrate and temperature on different thermodynamic properties have been evaluated. The apparent molar volume ( 2, V ) and apparent molar isentropic compressibility (   S,2, ) have been computed from the ultrasonic velocity and density data. The limiting apparent molar volume ( o V 2, ) and compressibility ( 0 ,2,  s ) were determined from respective graphical fittings. The transfer volumes ( o tV   2, ) and compressibilities ( 0 ,2,  t s  ) for amino acid from water to salt have been computed. The computed thermodynamic properties have been interpreted in terms of interactions between zwitterionic groups or side chain of amino acids and different polar or ionic sites in salt.

Keywords: Amino acid? Partial molar volume? Disodium tartrate? Molecular interactions.


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