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Abstract  

Enthalpies of dilution of aqueous L-serine, pyridine and methylpyridine solutions and their enthalpies of mixing have been determined by a mixing-flow microcalorimeter at 298.15 K. The data have been analyzed in terms of McMillan-Mayer formalism to fit to virial polynomials from which the heterotactic enthalpic pairwise interaction coefficients, h xy, betweenL-serine and pyridine and methylpyridine isomers have been evaluated. The results obtained in the present paper are compared with those reported in the earlier paper about glycine and L-alanine in the same organic solvent aqueous solutions, giving a global insight of the interaction mechanism between the a-amino acids and pyridine and methylpyridine from the point of view of solute-solute interactions and substituent effects of methyl groups introduced into the pyridine ring.

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Abstract

The enthalpies of mixing of six kinds of amino acid (glycine, L-alanine, L-valine, L-serine, L-threonine, and L-proline) with glycerol in aqueous solutions and the enthalpies of diluting of amino acid and glycerol aqueous solutions have been determined by flow microcalorimetry at 298.15 K. Employing McMillan–Mayer theory, the enthalpies of mixing and diluting have been used to calculate heterogeneous enthalpic pairwise interaction coefficients (h xy) between amino acids and glycerol in aqueous solutions. Combining h xy values of amino acids with glycol in the previous study, the variations of the h xy values between amino acids and glycerol have been interpreted from the point of view of solute–solute interactions.

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