Volumes and heat capacities of some amino acids in water at 25 °C

Abstract

The apparent molal volumes and heat capacities of nine amino acids were measured in water at 25 °C with a flow densimeter and a flow microcalorimeter. It is shown that the poor additivity of the standard partial molal quantities of amino acids in water are attributable to the ionization of the two groups NH2 and COOH. The hydration of these ionic groups interfere with each other when they are separated by less than three carbon atoms.