The Effect of Sodium Chloride on Ion Association of Lysine and Arginine Ionizable Side Chains Amino Acids with Dehydro-L-ascorbic Acid in Aqueous Solution at Different Temperatures

Molar conductance (Λ) of ionizable side chains amino acids, lysine (Lys) and arginine (Arg) with dehydroascorbic acid (DHA) in water and in NaCl solutions was measured at temperatures range 298 K to 313 K. The limited molar conductance (Λo) and the constant of the ions association (KA) are calculated using the Shedlovsky techniques. The dynamic radius of the concerned ion (R) is calculated by used Stokes–Einstein relation. The heat of association, the Gibbs free energy, the change of entropy and activation energy (ΔHo/ kJ mol-1, ΔGo/ kJ mol-1, ΔSo/J K-1 mol-1, and ΔES/ kJ mol-1) respectively), also calculated. The data show increases the molar conductance with increase in temperature and decreasing in values at addition of DHA to Lys and Arg solutions. The association ions in NaCl solutions appear to increase in radius and decrease in diffusion coefficient relative to water solutions.ΔES, shows in most samples a positive value for the association and the values in NaCl solutions has lower relative to the water solutions. ΔGo is a trend to decrease with an increase in DHA concentration in water and NaCl solutions. The ion association is exothermic reaction relative to the negative value of ΔHo. The ΔSo andΔHo results, for Lys and Arg solutions, show decreasing in values at increase in DHA concentration in water and NaCl solutions. ΔGo (kJ mol-1), ΔSo (J K-1 mol-1), Î”Ho (kJ mol-1), and ΔEs (kJ mol-1)