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Thermodynamical and excess thermoacoustical study on some monosaccharide (glucose) with enzyme amylase in aqueous media at 298.15 K

Published online by Cambridge University Press:  22 February 2011

S. Nithiyanantham  and
L. Palaniappan
S. Nithiyanantham*
Affiliation:
School of Physical Sciences and Nanotechnology (Ultrasonics/Biophysics Division), SRM University, 603203, Kattankulathur, Tamil Nadu, India
L. Palaniappan
Affiliation:
DDE, Department of Physics, Annamalai University, 602008, Annamalainagar, Tamil Nadu, India
*
[email protected]
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Abstract

Ultrasonic velocity (U), density (ρ) and viscosity (η) measurements have been carried out in three ternarymixtures of glucose with amylase in aqueous medium at 298.15 K. The experimental data have been used to calculate somederived parameters such as acoustical impedance (Z), relative association (R A ), Rao's constant (R), Wada's constant (W), relaxation time (τ), relaxation amplitude (α/f 2), relaxation strength (r), and some excessthermodynamical properties like excess adiabatic compressibility (βE ), excess free length (L f E ) excessfree volume (V f E ), excess internal pressure (π i E ) and excess acoustical impedance (ZE ). The above parameters have been evaluated and discussed in light of molecular interactions in the mixture.

Type
Research Article
Information
The European Physical Journal - Applied Physics , Volume 53 , Issue 3: Focus on Telecom 2009 & JFMMA , March 2011 , 31101
Copyright
© EDP Sciences, 2011

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