Choline chloride and amino acid solutions taste and hydration behavior with experimental thermodynamic properties and COSMO-PC-SAFT calculation.

ABSTRACT: Aqueous amino acid solutions have been introduced as dietary supplements for both animals and humans. This study investigates the physicochemical properties of the solutions containing amino acids (L-glycine, D,L-alanine, L-proline), choline chloride, and water at temperature range of 288.15 to 318.15 K. The results show that increasing concentrations of amino acids and choline chloride lead to higher solution densities. Analysis of apparent molar volume (V_φ) and apparent molar isentropic compressibility (κ_φ) reveals that V_φ values increase with choline chloride concentration and temperature, indicating enhanced solute-solvent interactions, while κ_φ values decrease, suggesting increased solution compression. Thermodynamic analysis using the Redli

SUBMITTER: Morsali MA 

PROVIDER: S-EPMC11368939 | biostudies-literature | 2024 Sep

REPOSITORIES: biostudies-literature