Thermo-Acoustical Studies On L-Leucine in Aqueous MgSO4 and MgCl2 Solution at T = 283.15K and 288.15K

Abstract

We conducted an investigation on a 0.01 M solution of L-leucine in aqueous magnesium sulfate and magnesium chloride at temperatures of 283.15 K and 288.15 K. The study focused on measuring and analyzing various acoustic and thermodynamic parameters such as surface tension (σ), adiabatic compressibility(β), specific heat ratio (γ), molar volume (V_m), apparent molar volume (ϕ_v), Wada's constant(W), and Rao's constant(R). W e calculated all these from the experimental data used in the current study. Different thermodynamic parameters have been applied to examine solute-solvent and solute-solute interactions and the effects of magnesium chloride and magnesium sulphate salt on the hydration and electrostriction behaviour of l-leucine. The addition of salt considerably impacted the volumetric and acoustic behaviour of the investigated amino acids via ion-ion, ion-dipole, solute-solvent, and hydrogen bonding interactions. The solute-solvent interactions in these systems are considered when interpreting the results. It has been noted that these systems have potent solute interactions. The solute-solvent ratio also grows as the temperature rises. It has been noted that in aqueous-salt solutions, these amino acids serve as structure-makers. Overall findings indicate that L-leucine and magnesium sulphate have a more powerful molecular interaction than L-leucine and magnesium chloride.