Insight into solute-solute and solute-solvent interactions of l-proline in aqueous-D-xylose/L-arabinose solutions by using physicochemical methods at temperatures from 293.15 to 318.15 K

The interactions of l-proline with carbohydrates are investigated by using volumetric, viscometric and acoustic properties. The measurements of the densities, ρ, ultrasonic speeds, u and viscosities, η of the l-proline in water and in aqueous-D-xylose/L-arabinose (2.5% and 5% D-xylose/L-arabinose in water) solvents were carried out at temperatures (293.15–318.15) K and at atmospheric pressure of 101 kPa by using digital vibrating tube density and sound analyzer and microviscometer. The experimental data have been used to evaluate the apparent molar volumes, Vϕ, limiting apparent molar volumes, Vϕ°, apparent molar compressibilities, Ks, ϕ, limiting apparent molar compressibilities, Ks,ϕ°, transfer volumes, Vϕ,tr° and transfer compressibilities, Ks,ϕ,tr°. The viscosity A and B coefficients, Gibbs free energies of activation of viscous flow per mole of solvent, Δμ1°# and of solute, Δμ2°#, enthalpies, ΔH∘# and entropies, ΔS∘# of viscous flow, were obtained using the viscosity data. The effect of concentration, temperature and solute structure were discussed in terms of solute-solvent and solute-solute interactions prevailing in these systems. The structure making/breaking ability of l-proline is examined in from the sign of temperature derivative of B-coefficient, dB/dT. The thermodynamic parameters of viscous flow for the solutions are also calculated and discussed using transition state theory. [Display omitted] •Reports ρ and u data of l-proline in aq.-carbohydrate solutions•Reports η data of l-proline in aq.-carbohydrate solutions•Elucidates interactions of l-proline with carbohydrates in aq. media•Structure-making/breaking ability of l-proline in these media