Volumetric Investigations on Molecular Interactions of Glycine/<Emphasis Type="SmallCaps">l</Emphasis>-alanine in Aqueous Citric Acid Solutions at Different Temperatures

Apparent molar volumes \((\phi_{V})\) of glycine/l-alanine in water and in aqueous citric acid (CA) solutions of varying concentrations, i.e. (0.05, 0.10, 0.20, 0.30, 0.40 and 0.50) mol·kg^?1 were determined from density measurements at temperatures T?=?(288.15, 298.15, 308.15, 310.15 and 318.15) K and at atmospheric pressure. Limiting partial molar volumes \((\phi_V^{\text{o}})\) and their corresponding partial molar volumes of transfer \((\Delta_{\text{tr}} \phi_{V} )\) have been calculated from the \(\phi_{V}\) data. The negative \(\Delta_{\text{tr}} \phi_{V}\) values obtained for glycine/l-alanine from water to aqueous CA solutions indicate the dominance of hydrophilic–hydrophobic/hydrophobic–hydrophilic and hydrophobic–hydrophobic interactions over ion/hydrophilic–dipolar interactions. Further, pair and triplet interaction coefficients, i.e. \((V_{\text{AB}} ){\text{and}} (V_{\text{ABB}} )\) along with hydration number \((n_{\text{H}} )\) have also been calculated. The effect of temperature on the volumetric properties of glycine/l-alanine in water and in aqueous CA solutions has been determined from the limiting partial molar expansibilities \((\partial \phi_{V}^{\text{o}} /\partial T)_{p}\) and their second-order derivative \((\partial^{2} \phi_{V}^{\text{o}} /\partial T^{2} )_{{P}}\). The apparent specific volumes \((\nu_{\phi} )\) for glycine and l-alanine tend to approach sweet taste behavior both in the presence of water and in aqueous CA solutions. The \(\nu_{\phi}\) values for glycine/l-alanine increase with increase in concentration of CA at all temperatures studied. This reveals that CA helps in enhancing the sweet taste behavior of glycine/l-alanine which also supports the dominance of hydrophobic–hydrophobic interactions.