Volumetric and viscometric properties of L-glutamic acid in aqueous L-arabinose and D-xylose solutions between the temperature range of (293.15-313.15) K at atmospheric pressure

To investigate the molecular interaction among nonessential amino acids and carbohydrates in this article we report the density and viscosityresultsof L-glutamic acid in aqueous solutions of L-arabinose and D-xylose over an integral composition regime (2.00 wt%, 2.50 wt% and 3.01 wt%)at atmospheric pressure (101 kPa) and at temperature range of 293.15, 298.15, 303.15, 308.15 and 313.15 K. The experimental density values were used to evaluate apparent molal volume (V null ), partial apparent molal volume (V0 null ), limiting apparent molal expansibility (E0 null ) and Hepler's constant ( partial differential 2V0 null / partial differential T2)P. The values of viscosity were used to calculate viscosity co-efficients AF (Falkenhagen coefficients) and BJ (Jones-Dole coefficients), temperature derivative of BJ, Gibbs free energy of activation (Delta mu 0,# 1 , Delta mu 0,# 2 ) and thermodynamic parameters like Delta H0#2 and Delta S0#2 . A thorough interpretation of the results obtained from the thermodynamic as well as physicochemical properties reveal a potent ion-solvent interactions in the aqueous solution of Glu andGlubehaves as a structure maker in the presence of L-arabinose/D-xylose.