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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]
Copyright of Journal of Molecular Liquids is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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Header DbId: egs
DbLabel: Engineering Source
An: 124269653
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: Thermophysical properties and taste behavior of l-serine/l-valine in aqueous glucose, sucrose and lactose solutions at different temperatures.
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  Data: <searchLink fieldCode="AR" term="%22Kumar%2C+Ashwani%22">Kumar, Ashwani</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Rani%2C+Ruby%22">Rani, Ruby</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Saini%2C+Balwinder%22">Saini, Balwinder</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Bamezai%2C+Rajinder+K%2E%22">Bamezai, Rajinder K.</searchLink><relatesTo>1</relatesTo><i> rkb10@rediffmail.com</i>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Molecular+Liquids%22">Journal of Molecular Liquids</searchLink>. Sep2017, Vol. 241, p237-245. 9p.
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  Data: <searchLink fieldCode="DE" term="%22Thermophysical+properties%22">Thermophysical properties</searchLink><br /><searchLink fieldCode="DE" term="%22Serine%22">Serine</searchLink><br /><searchLink fieldCode="DE" term="%22Valine%22">Valine</searchLink><br /><searchLink fieldCode="DE" term="%22Saccharides%22">Saccharides</searchLink><br /><searchLink fieldCode="DE" term="%22Molecular+volume%22">Molecular volume</searchLink><br /><searchLink fieldCode="DE" term="%22Aqueous+solutions%22">Aqueous solutions</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: 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]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Molecular Liquids is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1016/j.molliq.2017.06.004
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 9
        StartPage: 237
    Subjects:
      – SubjectFull: Thermophysical properties
        Type: general
      – SubjectFull: Serine
        Type: general
      – SubjectFull: Valine
        Type: general
      – SubjectFull: Saccharides
        Type: general
      – SubjectFull: Molecular volume
        Type: general
      – SubjectFull: Aqueous solutions
        Type: general
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      – TitleFull: Thermophysical properties and taste behavior of l-serine/l-valine in aqueous glucose, sucrose and lactose solutions at different temperatures.
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            NameFull: Kumar, Ashwani
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            NameFull: Rani, Ruby
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            NameFull: Saini, Balwinder
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            NameFull: Bamezai, Rajinder K.
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          Dates:
            – D: 01
              M: 09
              Text: Sep2017
              Type: published
              Y: 2017
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              Value: 01677322
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              Value: 241
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            – TitleFull: Journal of Molecular Liquids
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