English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The densities,  ρ  and viscosities,  η  have been measured for DL- glycine (Gly) and glycylglycine (Gly-Gly) in aqueous β cyclodextrin, (β-CD) at temperature 298.15, 303.15, 308.15, 313.15 and 318.15 K. Interaction between macrocyclic β-CD and amino acids was studied by two independent technique: density and viscosity. The two different intensive properties are used to obtain various thermodynamic characteristics of the material behavior. Using the measured density data the apparent molar volumes,  V ϕ  , partial molar volume at infinite dilution,V  ϕ  ο   ,    $V_\phi ^o,$    experimental slope,  S V  , isobaric expansibility,ϕ  E  0   ,    $\phi _E^0,$    and the partial molar volume of transfer at infinite dilution,Δ   V   ϕ  (  t  r  )   ο$\Delta V_{\phi (tr)}^o$    have been obtained. Moreover, the Falkenhagen’s theoretical coefficient, A, Jones-Dole coefficient, B, free energies of activation of viscous flow per mole of solvent,Δ   μ  1   ο  #$\Delta \mu _1^{o\# }$    and per mole of solute,Δ   μ  2   ο  #    ,    $\Delta \mu _2^{o\# },$    enthalpy, Δ H o   #  and entropy, Δ S o   #  of activation of viscous flow have been evaluated by using viscosity data. The negative value of transfer volume for Gly and Gly-Gly in aqueous β-CD suggests that the hydrophobic-hydrophilic and hydrophobic-hydrophobic interactions are predominating over ionic-hydrophilic and hydrophilic-hydrophilic interactions. The results indicate the formation of a stable complexation between the β-CD cavity and structural hydration effect of amino acids on the thermodynamic of their interactions in solutions.

zeitschrift für physikalische chemie

Hydration and Solvation Effect of Glycine and Glycylglycine Molecules with β-Cyclodextrin in Aqueous Media. A Thermodynamic Characteristic of Interaction