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Viscosities of Glycine and l-Alanine in (0.2, 0.4, 0.6, and 0.8) mol·kg–1 Aqueous Dipotassium Hydrogen Phosphate Solutions at Different Temperatures

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Department of Chemistry, Dr. B. R. Ambedkar National Institute of Technology, Jalandhar—144 011 Punjab, India
Cite this: J. Chem. Eng. Data 2012, 57, 12, 3416–3421
Publication Date (Web):November 9, 2012
https://doi.org/10.1021/je300673m
Copyright © 2012 American Chemical Society

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    Abstract

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    Viscosities, η, for glycine and l-alanine have been measured in (0.2, 0.4, 0.6, and 0.8) mol·kg–1 aqueous dipotassium hydrogen phosphate (DKHP) solutions at temperatures T = (288.15, 298.15, 308.15, and 318.15) K. The change in viscosity of amino acids with an increase in DKHP concentration and temperature is attributed to amino acid–DKHP interactions. The viscosity B-coefficients and viscosity interaction parameters obtained from the Jones–Dole equation and transition state theory, respectively, have been discussed to interpret interactions between ions of amino acids and dipotassium hydrogen phosphate.

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    Cited By

    This article is cited by 9 publications.

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