Solvation thermodynamics of xylitol in water and in aqueous amino acids at 298.15 K |
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Authors: | Anwar Ali Priyanka Bidhuri |
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Institution: | 1. + 91 – 11 – 26981717 Extn. 3257;2. Department of Chemistry, Physical Chemistry Research Lab, Jamia Millia Islamia (Central University), , New Delhi, 110025 India |
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Abstract: | The scaled particle theory has been applied to calculate the free energy, ΔGsolv, enthalpy, ΔHsolv, and entropy, ΔSsolv of solvation for xylitol in water and in aqueous amino acids (glycine, alanine and valine) at 298.15 K. The solvation energy, enthalpy and entropy of xylitol are expressed in terms of their various ingredients. The results show that the interaction terms contribute favorably to the process of solvation. The results suggest that the cavity formation for accommodation of xylitol molecules in aqueous amino acids is an enthalpy‐dominated process. Furthermore, the investigated parameters indicate that xylitol–amino acid interactions follow the sequence: glycine alanine valine water. The findings of the present work may help to throw light on the role that xylitol can play to stabilize macromolecules like proteins in aqueous solutions. Copyright © 2012 John Wiley & Sons, Ltd. |
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Keywords: | amino acids scaled particle theory solute– solvent interaction solvation xylitol |
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