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Thermophysical properties and taste behavior of l-serine/l-valine in aqueous glucose, sucrose and lactose solutions at different temperatures.

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Title: Thermophysical properties and taste behavior of l-serine/l-valine in aqueous glucose, sucrose and lactose solutions at different temperatures.
Authors: Kumar, Ashwani1, Rani, Ruby1, Saini, Balwinder1, Bamezai, Rajinder K.1 rkb10@rediffmail.com
Source: Journal of Molecular Liquids. Sep2017, Vol. 241, p237-245. 9p.
Subjects: Thermophysical properties, Serine, Valine, Saccharides, Molecular volume, Aqueous solutions
Abstract: The volumetric and compressibility properties of l -serine and l -valine in the concentration range (0.0 to 0.2) mol kg − 1 in water and various saccharides (0.1 glucose, 0.1 sucrose and 0.1 lactose) mol dm − 3 have been studied over a temperature range of (293.15 to 313.15) K. The experimental data is used to obtain the apparent molar volume ( V ϕ ), limiting apparent molar volume ( V o ϕ ), limiting apparent molar transfer volume (∆ tr V o ϕ ), as well as apparent molar compressibility ( K s,ϕ ), limiting apparent molar compressibility ( K o s,ϕ ), limiting apparent molar transfer compressibility (∆ tr K o s,ϕ ), limiting partial molar expansibility ( ϕ o E ), coefficient of thermal expansion ( α ), hydration number ( n H ) and taste behavior of amino acids. The results have been interpreted in terms of solute-solute and solute-solvent interactions. As the taste behavior is divided into four basic taste qualities in different ranges, so an effort has also been made to compare the taste behavior of the two amino acids in water and in aqueous solution of saccharides. [ABSTRACT FROM AUTHOR]
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Database: Engineering Source
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Abstract:The volumetric and compressibility properties of l -serine and l -valine in the concentration range (0.0 to 0.2) mol kg − 1 in water and various saccharides (0.1 glucose, 0.1 sucrose and 0.1 lactose) mol dm − 3 have been studied over a temperature range of (293.15 to 313.15) K. The experimental data is used to obtain the apparent molar volume ( V ϕ ), limiting apparent molar volume ( V o ϕ ), limiting apparent molar transfer volume (∆ tr V o ϕ ), as well as apparent molar compressibility ( K s,ϕ ), limiting apparent molar compressibility ( K o s,ϕ ), limiting apparent molar transfer compressibility (∆ tr K o s,ϕ ), limiting partial molar expansibility ( ϕ o E ), coefficient of thermal expansion ( α ), hydration number ( n H ) and taste behavior of amino acids. The results have been interpreted in terms of solute-solute and solute-solvent interactions. As the taste behavior is divided into four basic taste qualities in different ranges, so an effort has also been made to compare the taste behavior of the two amino acids in water and in aqueous solution of saccharides. [ABSTRACT FROM AUTHOR]
ISSN:01677322
DOI:10.1016/j.molliq.2017.06.004