Internatinal Jurnal f Advanced Research in Engineering and Technlgy (IJARET) Vlume 0, Issue, January- February 209, pp. 8-87, Article ID: IJARET_0_0_07 Available nline at http://www.iaeme.cm/ijaret/issues.asp?jtype=ijaret&vtype=0&itype=0 ISSN Print: 0976-6480 and ISSN Online: 0976-6499 IAEME Publicatin DIFFERENT PHYSICAL PROPERTIES OF FEW AMINO ACIDS FOR FIVE DIFFERENT TEMPERATURES IN AQUEOUS SODIUM ACETATE SOLUTION Richard D Suza Research Schlar, Department f Physics, Bharathiyar University, Cimbatre, Tamil Nadu, India. G. Meenakshi Assciate Prfessr (Rtd), Department f Physics, Kanchimamunivar Center fr PG Studies, Pndicherry, India ABSTRACT In this paper we have cnsidered tw basic amin acids and btained the physical prperty like ultrasnic velcity. Thugh the main fcus f the paper is ultrasnic velcity, but ther physical parameters like adiabatic cmpressibility, apparent mlal cmpressibility, apparent mlal vlume, limiting apparent mlal cmpressibility, limiting apparent mlal vlume and their cnstants, transfer adiabatic cmpressibility, transfer vlume, and viscsity B-cefficient f Jnes-Dle equatin are btained in sdium acetate slutin. Frm ur study, it is quite clear that temperature has a significant effect n the structure f the amin acids. We have cnsidered tw basic amin acids, namely, L-leucine and L-glutamine under the influence f five different temperatures as 300K, 305K, 30K, 35 and 320K. Keywrds: L-glutamine, L-leucine, sdium acetate, ultrasnic velcity Cite this Article: Richard D Suza and G. Meenakshi, Different Physical Prperties f Few Amin Acids fr Five Different Temperatures in Aqueus Sdium Acetate Slutin, Internatinal Jurnal f Advanced Research in Engineering and Technlgy, 0(), 209, pp. 8-87. http://www.iaeme.cm/ijaret/issues.asp?jtype=ijaret&vtype=0&itype=. INTRODUCTION Since last few years, basic structure f prteins is in the fcus. As it is nt easy t study the structure f prtein directly, it is mre cnvenient t examine simpler amin acids as they are the basic cmpnents f prtein. The study f different physical structures can lead t the mre clear understanding f the structure and als the changes and evlutin f prtein [-2] L-leucine and L-glutamine bth are essential alpha amin acid i.e. bth f them cntain an alpha http://www.iaeme.cm/ijaret/index.asp 8 editr@iaeme.cm
Richard D Suza and G. Meenakshi Amin grup and an alpha carbxylic acid grup [3]. In rder t study r examine the amin acids directly; we used sdium acetate slutin t prduce aqueus slutin f the amin acids [4]. The main fcus f ur study is t examine the ultrasnic velcity but ther physical characteristics like adiabatic cmpressibility, apparent mlal cmpressibility, apparent mlal vlume, limiting apparent mlal cmpressibility, limiting apparent mlal vlume and their cnstants, transfer adiabatic cmpressibility, transfer vlume, and viscsity B-cefficient f Jnes-Dle equatin will als be studied in five different temperatures as 300K, 305K, 30K, 35K and 320K f tw basic amin acids L-leucine and L-glutamine. 2. EXPERIMENTAL DETAILS The spectrscpic regents and analytical grade with a least assay f 99.9 percent were used in this paper and btained frm E-Merck, Germany and Sd Fine chemicals; India. The used water was distilled, de inized and degassed fr better experimental result. The required amunt f n-prpanl slutin were taken at a cncentratin range f 0.2-0.4 ml/dm 3. The amin acids, L-leucine and L-glutamine were disslved in the slutins. Digital electrnic balance (Mdel: Shimadzu Ax - 200) was used with a precisin f ± 0-4 g t measure the reagent. An Ostwald s viscmeter (5ml) was used t measure the viscsity and the density was measured by using a specific gravity bttle using the relative measurement methd. A digital chrnmeter within ± 0.0 s was used t determine the Efflux time. Ultrasnic interfermeter having a frequency f 3 MHz with an accuracy f 0.% was used fr velcity measurements and als a digital electrnic cnstant temperature with ± 0. K accuracy was used fr experimental purpse. 3. RESULT AND DISCUSSIONS Ultrasnic velcity, adiabatic cmpressibility, apparent mlal cmpressibility, apparent mlal vlume, limiting apparent mlal cmpressibility, limiting apparent mlal vlume and their cnstants, transfer adiabatic cmpressibility, transfer vlume, and viscsity B-cefficient f jnes-dle equatin are btained and reprted in different fllwing tables fr five different temperatures 300K, 305K, 30K, 35K and 320K fr. The adiabatic cmpressibility is given by the equatin, (), U 2 Where, U= ultrasnic velcity, ρ=density. The apparent mlal cmpressibility is, 000 M k ( ) m Where β, ϕ v, ϕ k,, ϕ v, ϕ k, m and M w crrespnds t the value f adiabatic cmpressibility, apparent mlal vlume, apparent mlal cmpressibility, limiting apparent mlal vlume, limiting apparent mlal cmpressibility, the mlal cncentratin and the mlecular weight f the slute respectively. φ k is the functin f M as shwn by Gucker (933)[5], k 2 w s k M (3) k Where, φ k is the limiting apparent mlal cmpressibility and S k is a cnstant. The apparent mlal vlume φ v can be written as, (2) http://www.iaeme.cm/ijaret/index.asp 82 editr@iaeme.cm
Different Physical Prperties f Few Amin Acids fr Five Different Temperatures in Aqueus Sdium Acetate Slutin 000 M v ( ) m Using Massn s empirical relatin ne can have [6], (4) 2 S v M (5) v v Where, φ v is the limiting apparent mlal vlume and S v is a cnstant. The viscsity data can be analyzed using Jnes-Dle semi empirical equatin [7], 2 Am Bm Where A and B are the cefficients f viscsity, η is the viscsity f the slutin and η is the viscsity f the slvent. Table Density (ρ), viscsity ( ) and ultrasnic velcity (U) fr L-leucine with the temperature varying 300K, 305K, 30K, 35K and 320K fr all the three clumns. (6) It can be seen frm Table that the density increases with the increase f the mlality f L-leucine amin acid fr every individual temperature 300K, 305K, 30K, 35K and 320K but the density decreases as the temperature increases. Exactly same bservatin can be seen fr viscsity i.e. viscsity decreases with temperature and increases with density. On the ther hand, the ultrasnic velcity increases with the increase f the temperature and als increases with the increase f density. Table 2 Density (ρ), viscsity ( ) and ultrasnic velcity (U) fr L-glutamine with the temperature varying 300K, 305K, 30K, 35K and 320K fr all the three clumns. http://www.iaeme.cm/ijaret/index.asp 83 editr@iaeme.cm
Richard D Suza and G. Meenakshi We have calculated the data related t density, viscsity and the ultrasnic speed f the slutin with the alteratin in the mlality f L-glutamine amin acid and prduces them in Table 2 fr the temperatures 300K, 305K, 30K, 35K and 320K. It can be seen, just like L- leucine, the density increases with the increase in the mlality and decreases with the increase in temperature. Similarly, the viscsity decreases with temperature and increases with the increase f mlality. The ultrasnic velcity als increases with the increase f mlality and als increases with the increase f the temperature. Our study was fund t be cnsistent with the ne reprted by Mirikar et al., where it was reprted that density and ultrasnic velcity is dependent n temperature [8]. Sumathi et al., reprted that the ultrasnic velcity, density and viscsity increases with the increased amin acid cncentratin in all the systems [9]. It is quite clear that if we increase the cncentratin, the density will autmatically increase. But the viscsity is als increase with the increase f mlality. The reasn fr that may be, t maintain the structure f the slutin. The increase in cncentratin f the slute may lead t the frmatin f increased hydrgen bnding amng the slute-slvent. This increased hydrgen may affect the verall structure f the slutin and als the slute-slvent interactin. When the amin acids are disslved in the water, it gives rise t the chesin f the slutin and this chesin may be the reasn fr increased ultrasnic velcity. When the cncentratin f the slute increased, it gives rise t mre chesin which directly may lead t the increased ultrasnic velcity. One interesting thing is that the ultrasnic velcity als increases with the increase f the temperature. This may happened due t the increased kinetic energy f the ins with the increased temperature. These explanatins are true fr bth the amin acids (L-leucine and L-glutamine) we have taken in accunt. Table 3 Values f adiabatic cmpressibility (β), apparent mlal cmpressibility (φ k ) and apparent mlal vlume (φ v ) f L-leucine with the temperature varying 300K, 305K, 30K, 35K and 320K. http://www.iaeme.cm/ijaret/index.asp 84 editr@iaeme.cm
Different Physical Prperties f Few Amin Acids fr Five Different Temperatures in Aqueus Sdium Acetate Slutin In Table 3 we have prduced the data f the adiabatic cmpressibility, mlal cmpressibility and the apparent mlal vlume with respect t the increase f the mlal cncentratin f the L-leucine amin acid and increase f the temperature with respect t five different temperatures 300K, 305K, 30K, 35K and 320K. Frm the table it is quite clear that all these three quantities increase with increase f temperature but decrease with the increase f mlality. The mlal cmpressibility and the apparent mlal vlume are negative fr L-leucine amin acid. Table 4 Values f adiabatic cmpressibility (β), apparent mlar cmpressibility (φ k ) and apparent mlal vlume (φ v ) f L-Glutamine with the temperature varying 300K, 305K, 30K, 35K and 320K. Table 4 describes the changes in the adiabatic cmpressibility, mlal cmpressibility and the apparent mlal vlume with the increase f the mlal cncentratin f the L-glutamine amin acid fr five different temperatures 300K, 305K, 30K, 35K and 320K. The adiabatic cmpressibility fr the L-glutamine amin acid decreases with the increase f the mlality. Just like L-leucine, the mlal cmpressibility and apparent mlar vlume f the L- glutamine amin acid are als bserved negative. The mlal cmpressibility, mlar cmpressibility and apparent mlal vlume f the L-glutamine amin acid have been seen t increase with the increase f temperature. The mlal cmpressibility is fund t be decreased with the increase mlality f L-glutamine amin. On the ther hand, the apparent mlar vlume increases with the increase f mlality. Heda et al., reprted that the increased apparent mlal cmpressibility was fund t decrease with the increased cncentratins f the amin acids indicating a weak electrstatic frce in the inic envirnment leading t the electrstatic salvatin f ins [0] The hydrphilic interactin leads t the negative values f mlal cmpressibility and apparent mlar vlume fr bth the amin acids L-leucine and L- http://www.iaeme.cm/ijaret/index.asp 85 editr@iaeme.cm
Richard D Suza and G. Meenakshi glutamine []. The temperature has a very affective rle n bth these physical characteristics f the amin acids. Table 5 Values f limiting apparent mlal vlume (φ v) and cnstant S v with the temperature varying frm 300K, 305K, 30K, 35K and 320K. Amin acids L-leucine L- Glutamine limiting apparent mlal vlume φ v /(x 0-8 m 2 N - ) cnstants S v /(x 0-8 m - N - ml - ) 300 305 30 35 320 300 305 30 35 320 - - - - - 209.030 209.035 209.04 209.045 209.050 336.60 336.65 336.75 336.65 336.57-297.60-297.65-297.7-297.75-297.80 0.6242 0.6246 0.6254 0.6247 0.6240 Table 5 represents the values f the limiting apparent mlal vlume and the cnstants S k fr L-leucine and L-Glutamine amin acids. The limiting apparent mlal vlume f the L- leucine and L-Glutamine amin acids can be bserved t be increase with temperature. Similarly the cnstants S v fr L-leucine and L-glutamine amin acids are increases with temperature then decreases with further increase f temperature. Table 6 Values f limiting apparent mlal vlume (φ k ), their cnstant S k with the temperature varying 300K, 305K, 30K, 35K and 320K. Amin acids L-leucine L- Glutamine limiting apparent mlal cmpressibility φ k /(x m 3 ml - ) cnstants S k /(x m - N - ml - ) 300 305 30 35 320 300 305 30 35 320 - - - - - 2.7638 2.7630 2.762 2.763 2.760 3.4966 3.4964 3.4966 3.4968 3.4970 - - - - - 3.906 3.9000 3.8987 3.8960 3.8940 7.843 7.950 7.2800 7.2930 7.270 Table 6 shws the limiting apparent mlal cmpressibility and the cnstants fr L-leucine and L-glutamine amin acids. The limiting apparent mlal cmpressibility and the related cnstant f the L-leucine and the L-glutamine amin acids decreased with the increase f the temperature. Again the negative values f limiting apparent mlal cmpressibility and limiting apparent mlal vlume re cnfirm ur previus cnclusin f hydrphbic and inic reactins fr bth the amin acids. 4. CONCLUSION The study cncluded that the mlal cmpressibility, mlar cmpressibility and apparent mlal vlume f the L-glutamine and L-leucine amin acid increased with the increase f temperature. The limiting apparent mlal cmpressibility and the related cnstant f the L- leucine and the L-glutamine amin acids als decreased with the increase f the temperature. The increased temperature was bserved t decrease the mlal cmpressibility, apparent mlar vlume, limiting apparent mlal cmpressibility and vlume f bth the L-glutamine and L-leucine amin acids as a result f the decreased inic interactins amng the slutes due t increased temperature. The ultrasnic velcities f the L-glutamine and L-leucine amin acids were fund t increase with the increased cncentratin and temperature f the amin acids in the slutins. http://www.iaeme.cm/ijaret/index.asp 86 editr@iaeme.cm
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