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Apparent molar volumes   (   ϕ  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   (   ϕ  V  o   )   and their corresponding partial molar volumes of transfer   (   Δ  tr    ϕ  V   )   have been calculated from the   ϕ  V   data. The negative    Δ  tr    ϕ  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  AB   )and(   V  ABB   )    along with hydration number   (   n  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    (  ∂   ϕ   V   o   /  ∂  T  )   p   and their second-order derivative    (   ∂  2    ϕ   V   o   /  ∂   T  2   )   P   . The apparent specific volumes   (   ν  ϕ   )   for glycine and l-alanine tend to approach sweet taste behavior both in the presence of water and in aqueous CA solutions. The   ν  ϕ   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.

Volumetric Investigations on Molecular Interactions of Glycine/l-alanine in Aqueous Citric Acid Solutions at Different Temperatures