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Received January 5, 2024
Revised February 5, 2024
Accepted February 14, 2024
- This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/bync/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
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Experimental Study and Correlation of the Solid-liquid Equilibrium of Some Amino Acids in Binary Organic Solvents
Abstract
Under ordinary atmospheric circumstances, the gravimetric technique was used to measure the solubility of
L-cysteine (L-Cys) and L-alanine (L-Ala) in various solvents, including methyl alcohol, ethyl acetate, and mixtures of the two,
in the range o 283.15 K to 323.15 K. Both individual solvents and their combinations showed a rise in the solubility of
L-Cys and L-Ala with increasing temperature, according to the analyzed data but when analyzed at a constant temperature in the
selected mixed solvents, the solubility declined with decreasing of initial mole fractions of methyl alcohol. To further
assess, the relative utility of the four solubility models, we fitted the solubility data using the Jouyban-Acree (J-A), van’t
Hoff-Jouyban-Acree (V-J-A), Apelblat-Jouyban-Acree (A-J-A), and Ma models followed by evaluation of the values of
the RAD information criteria and the RMSD were. The dissolution was also found to be an entropy-driven spontaneous
mixing process in the solvents since the thermodynamic parameters of the solvents were determined using the van't Hoff
model. In order to support the industrial crystallization of L-cysteine and L-alanine and contribute to future theoretical
research, we have determined the experimental solubility, correlation equations, and thermodynamic parameters of the
selected amino acids during the dissolution process.
Keywords
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