Solubility Properties of Glycine in Aqueous NH4Cl and (NH4)2SO4 Solutions from T = 288.15 K to 308.15 K
نویسندگان
1 Department of Chemistry, School of Sciences, Regional Centre Kalyani, Netaji Subhas Open University, Kolkata, West Bengal, India
2 Department of Chemistry, College of Science, Northern Border University, Arar, Saudi Arabia
3 Department of Chemistry, University of Kalyani, Kalyani, 741235, Nadia, India
4 Department of Chemistry, School of Sciences, Regional Centre Kalyani, Netaji Subhas Open University, Kolkata, West Bengal, India
5 Department of Chemistry, University of Kalyani, Kalyani, 741235, Nadia, India. Department of Chemistry, JIS College of Engineering, Kalyani, 741235, Nadia, India
6 Shibpur Dinobundhoo Institution (College), 412/1, G.T. Road (South), Howrah, West Bengal
7 Department of Chemistry, School of Sciences, Regional Centre Kalyani, Netaji Subhas Open University, Kolkata, West Bengal, India
8 Department of Chemistry, School of Sciences, Regional Centre Kalyani, Netaji Subhas Open University, Kolkata, West Bengal, India
doi
10.22036/pcr.2024.460474.2533چکیده
This exploration chiefly examines the equilibrium solubility and the dissolution thermodynamics of glycine in aqueous solutions containing ammonium chloride and ammonium sulphate. The solubilities were examined from 288.15 K to 308.15 K temperatures engaging analytical gravimetric method. Salting-in or salting-out effects serves as principal factors for the disparity of solubilities in the electrolytic medium. The obtained solubilities were employed to estimate the thermochemical features of the investigational mixtures. Afterwards, calculations of the free energies, associated with solvation and various thermochemical properties within the aqueous electrolytic environment were also done. Also, this study explicated various non-covalent interactions including the solubility and stability of amino acid, by considering short-range interactions such as solute–solvent, solvent–solvent, and acid–base interactions. The present work reveals that the physical properties of aforementioned electrolytes and the size of the glycine are the main factors for the variation of thermochemical properties. The study provides detail about the molecular interactions and energetics that govern the solubility behaviour of amino acids in diverse environments.
