Effect of α-amino acids (glycine, L-alanine, L-valine and L-leucine) on volumetric and acoustic properties of aqueous 1-Butyl-3-propylimidazolium bromide at T = (288.15,298.15,308.15,318.15) K

In this experimental work, values of density and speed of sound of some a-amino acids viz.; glycine, Lalanine, L-valine and L-leucine with different molal concentrations of IL; 1-Butyl-3-propylimidazolium bromide ([BPim][Br]) at four working temperatures and experimental pressure p = 0.1 MPa have been determined. Using the corresponding data, different thermo physical parameters like apparent molar volume (V-phi), partial molar volume (V-phi(0))(,) standard partial molar volume of transfer (Delta V-phi(0)), apparent molar isentropic compression (K-phi s), partial molar isentropic compression (K-phi,s(0)) and partial molar isentropic compression of transfer (Delta K-phi s(0)) have been calculated. Interaction coefficients have been determined using McMillan-Mayer theory and IR spectral studies have also been performed to validate the results obtained. The structural behaviour of all the alpha-amino acids (alpha-AAs) under consideration in ([BPim] [Br]) and various types of interactions occurring in the ternary systems have been predicted from the results of various parameters. (C) 2021 Elsevier Ltd.

Automated summary

This experimental study determined the density and speed of sound of some α-amino acids with different concentrations of IL at four working temperatures. Thermo physical parameters were calculated to analyze the interactions, and interaction coefficients were determined using McMillan-Mayer theory. IR spectral studies validated the results obtained, predicting various interactions occurring in the ternary systems.