Thermal and structural effects of amino acids on the interactions of thiamine hydrochloride with water
The viscosity, η, and density, ρ, of amino acids (AAs), l-Valine and Glycine dissolved in water with thiamine hydrochloride (vitamin B1) have been analysed at 5 unalike temperatures like “T= (298.15 to 313.15) K” and 0.1 MPa pressure. The “volumetric and viscometric properties” such as apparent mola...
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Elsevier
2025-03-01
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| Series: | Chemical Thermodynamics and Thermal Analysis |
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| author | Khitismita Prusty Prativa Kar Braja B. Nanda Binita Nanda |
| author_facet | Khitismita Prusty Prativa Kar Braja B. Nanda Binita Nanda |
| author_sort | Khitismita Prusty |
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| description | The viscosity, η, and density, ρ, of amino acids (AAs), l-Valine and Glycine dissolved in water with thiamine hydrochloride (vitamin B1) have been analysed at 5 unalike temperatures like “T= (298.15 to 313.15) K” and 0.1 MPa pressure. The “volumetric and viscometric properties” such as apparent molar volume, V2.ϕ, partial molar volume, Vϕ0, limiting molar expansivity, E2,ϕ0, relative viscosity, ηr, Jones-Dole constant, B, the Falkenhagen Coefficient, A, have been computed from the experimentally obtained viscosity and density values respectively. The main objective of the work to explore the presence the varieties of interactions present in the water, amino acids and vitamin B1 system by using the values of above parameters. The transfer volume, solvation number, nH of solutes have been computed. The effect of the zwitterionic group (NH3+, COO−)and CH2 chain length of amino acids on the values of B-coefficients, and V2ϕ0 have been obtained by their linear association as a function of the sum of “C “atoms in the alkyl groups of the considered solutes. In our research, the negative value of (∂E2,ϕ0/∂T)p and small positive values of viscosity B-coefficient represent the chaotropic nature of amino acids and they also undergo pair wise interactions with the vitamin B1. The nH values show that amino acids are hydrated in the present study. From the values of group contribution, we can predict that the Vϕ0, of l-valine > glycine in the said solutions. |
| format | Article |
| id | doaj-art-7f4a61b0b17349c2bc264b58e316d08f |
| institution | Kabale University |
| issn | 2667-3126 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
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| series | Chemical Thermodynamics and Thermal Analysis |
| spelling | doaj-art-7f4a61b0b17349c2bc264b58e316d08f2025-02-10T04:35:27ZengElsevierChemical Thermodynamics and Thermal Analysis2667-31262025-03-0117100156Thermal and structural effects of amino acids on the interactions of thiamine hydrochloride with waterKhitismita Prusty0Prativa Kar1Braja B. Nanda2Binita Nanda3Department of Chemistry, GIET University, Gunupur 765022, Odisha, IndiaDepartment of Chemistry, GIET University, Gunupur 765022, Odisha, IndiaP.G. Department of Chemistry, Vikram Dev University, Jeypore 764001, Odisha, India; Corresponding author.Department of Chemistry, Faculty of Engineering and Technology, ITER, Sikshya “O” Anusandhan (Deemed to be University), Bhubaneswar 751030, Odisha, IndiaThe viscosity, η, and density, ρ, of amino acids (AAs), l-Valine and Glycine dissolved in water with thiamine hydrochloride (vitamin B1) have been analysed at 5 unalike temperatures like “T= (298.15 to 313.15) K” and 0.1 MPa pressure. The “volumetric and viscometric properties” such as apparent molar volume, V2.ϕ, partial molar volume, Vϕ0, limiting molar expansivity, E2,ϕ0, relative viscosity, ηr, Jones-Dole constant, B, the Falkenhagen Coefficient, A, have been computed from the experimentally obtained viscosity and density values respectively. The main objective of the work to explore the presence the varieties of interactions present in the water, amino acids and vitamin B1 system by using the values of above parameters. The transfer volume, solvation number, nH of solutes have been computed. The effect of the zwitterionic group (NH3+, COO−)and CH2 chain length of amino acids on the values of B-coefficients, and V2ϕ0 have been obtained by their linear association as a function of the sum of “C “atoms in the alkyl groups of the considered solutes. In our research, the negative value of (∂E2,ϕ0/∂T)p and small positive values of viscosity B-coefficient represent the chaotropic nature of amino acids and they also undergo pair wise interactions with the vitamin B1. The nH values show that amino acids are hydrated in the present study. From the values of group contribution, we can predict that the Vϕ0, of l-valine > glycine in the said solutions.http://www.sciencedirect.com/science/article/pii/S2667312624000294Amino acidsVitamin B1Ion-solvent interactionsJones–Dole equationB-coefficient |
| spellingShingle | Khitismita Prusty Prativa Kar Braja B. Nanda Binita Nanda Thermal and structural effects of amino acids on the interactions of thiamine hydrochloride with water Chemical Thermodynamics and Thermal Analysis Amino acids Vitamin B1 Ion-solvent interactions Jones–Dole equation B-coefficient |
| title | Thermal and structural effects of amino acids on the interactions of thiamine hydrochloride with water |
| title_full | Thermal and structural effects of amino acids on the interactions of thiamine hydrochloride with water |
| title_fullStr | Thermal and structural effects of amino acids on the interactions of thiamine hydrochloride with water |
| title_full_unstemmed | Thermal and structural effects of amino acids on the interactions of thiamine hydrochloride with water |
| title_short | Thermal and structural effects of amino acids on the interactions of thiamine hydrochloride with water |
| title_sort | thermal and structural effects of amino acids on the interactions of thiamine hydrochloride with water |
| topic | Amino acids Vitamin B1 Ion-solvent interactions Jones–Dole equation B-coefficient |
| url | http://www.sciencedirect.com/science/article/pii/S2667312624000294 |
| work_keys_str_mv | AT khitismitaprusty thermalandstructuraleffectsofaminoacidsontheinteractionsofthiaminehydrochloridewithwater AT prativakar thermalandstructuraleffectsofaminoacidsontheinteractionsofthiaminehydrochloridewithwater AT brajabnanda thermalandstructuraleffectsofaminoacidsontheinteractionsofthiaminehydrochloridewithwater AT binitananda thermalandstructuraleffectsofaminoacidsontheinteractionsofthiaminehydrochloridewithwater |