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In the current work, the analyti cal static gravimetric technique was used to assess the solubilities of DL-α-amino butyric acid and DL-valine in an aqueous binary solvent mixture of sodium sulfate (Na2SO4) under equilibrium saturation conditions in between temperature range 288.15 and 308.15 K. Different thermodynamic factors along with transfer Gibbs energetics and entropies under standard conditions were estimated by using computational as well as theoretical method by using the experimental solubilities. Several modes of interactions that occur during solvation were also explained. The manner that solvent molecules of solute amino acids are surrounded in the aforementioned medium employed during the process is taken into consideration. Amino acids become more soluble as the temperature rises. The study also helps us to reach the conclusion that physical properties of electrolyte (Na2SO4), mixed solvent, and the size of the amino acids' molecules are the main governing factors for the chemical stability as well as other thermodynamic and physical property like solubility of solute amino acids. [ABSTRACT FROM AUTHOR]

In this study, we investigated the solubility of coumarin in aqueous solution and binary mixtures of N,N-dimethylformamide (DMF), acetonitrile (ACN), and dimethylsulfoxide (DMSO) through experimental measurements. The solubility experiments were carried out using the analytical technique of UV-Vis spectroscopy in a temperature range of 288.15–308.15 K under atmospheric pressure using a digital temperature controlling thermostat. Water–DMF mixture system exhibited the highest solubility of coumarin, whereas water–ACN system showed the lowest solubility among the studied solvent systems. To gain a deeper understanding of the solvation process, we employed theoretical studies to optimize the molecular structure of the compound. This optimization enabled the calculation of significant molecular properties, such as close molecular dimension and dipole moment, which play key roles in determining various thermodynamic parameters associated with solvation. By utilizing the measured solubilities, we analyzed the thermodynamic properties of coumarin dissolution, including the Gibbs free energies of the solutions, transfer Gibbs free energies related to cavity formation and dipole–dipole interactions, transfer enthalpy of dissolution, and chemical transfer energetics. These analyses aimed to provide insights into the thermodynamic stability of coumarin-like compounds in solution. [ABSTRACT FROM AUTHOR]

[Display omitted] • Explored coumarin solubility in EG, ME, and DME mixtures for diverse aqueous solutions. • Coumarin exhibited highest solubility in water-DME mixtures and lowest solubility in water-EG systems. • Calculated solvation parameters including soln Gibbs, transfer Gibbs, enthalpy, transfer energies. • Used UV–Vis spectroscopy and thermodynamics to explore coumarin solubility, solvation process in aquo-organic mixtures. In this research, an investigation was conducted to explore the solubility of coumarin in both aqueous solutions and binary mixtures, specifically in pure and aqueous ethylene glycol (EG), aqueous 2-methoxyethanol (ME), and aqueous 1,2-dimethoxyethane (DME). Solubility experiments were conducted first time using UV–Vis spectroscopy at a temperature range of 288.15–313.15 K at a pressure of 0.1 MPa for the current solute solvent systems. A digital thermostat was used to maintain the precise temperature. The findings indicated that coumarin exhibits its highest solubility in pure DME (3.0824 mol·kg−1) and its lowest solubility in pure EG (0.0169 mol·kg−1) across all temperatures. Various solvation parameters were calculated to enable the determination of solvation-related thermodynamic properties. The experimental results were used to evaluate various thermodynamic parameters including solution Gibbs free energies, transfer Gibbs free energies associated with cavity and dipole–dipole interactions, enthalpy of transfer, and non-covalent transfer energies. The focus of this research was on to provide insights into the thermodynamics of coumarin-like organic molecules when dissolved in solutions. The study aimed to contribute valuable information regarding the stability of coumarin, particularly in relation to non-covalent interactions. These insights have potential to influence the manufacturing and purification processes, thereby expanding its potential applications across various industries. [ABSTRACT FROM AUTHOR]

[Display omitted] • Solubility and dissolution thermodynamics of L-histidine and L-tryptophan in aqueous-ethanol were investigated. • Physiochemical parameters are calculated and used to find solvation parameters. • Explained various interactions between solute and solvent, including cavity formation and solvent-solute interactions. • Transfer chemical Gibbs energies and entropies were explained. • Amino acid solubility was shown in comparative way in complex solvent environments. This study highlights the saturated solubilities and dissolution thermodynamical properties of two very important amino acids viz. L-histidine and L-tryptophan having various roles in many field in pure aqueous and aqua-ethanol medium at particular as well as range of temperature employing static gravimetric method which is very systematic and error free. Finding confirms that L-histidine shows more solubility in water rich region and L-tryptophan shows more solubility in organic rich region. L-tryptophan has an extra benzene ring which makes L-tryptophan more covalent than L-histidine moiety. Consequently, solubility of former in water rich region becomes low. In connection with those mentioned properties other various physiochemical parameters like co-solvent diameter, apparent dipole moment, apparent molar volume, solvent diameter etc. are also estimated. All observations are explained clearly on the ground of several solution related interactions namely cavity forming, solvent-solvent, solvent-solute interactions etc. Both total and chemical transfer Gibbs energies as well as entropies are calculated and explained to give support to stability and variation of solubility in both aqueous and aqua-ethanol media. [ABSTRACT FROM AUTHOR]

[Display omitted] • l -proline solubility is reported in binary aqueous electrolyte solutions. • Temperature affects the solubilities of l -Proline is explained. • Chemical stability in terms of various interactions is considered. • Solvation energetic are computed and elucidated. The solubility in most of the amino acids in electrolyte-containing water has a significant role on their solvation thermodynamics, which in turn affects their biophysical actions within the human body. Our current research is focused on the solubility and thermodynamic behaviour of an important amino acid l -Proline, given its diverse range of applications. For l -Proline, the solubility is influenced in distinct ways by various electrolytes. In this work we have reported for the first time the influence of ammonium sulphate [(NH 4) 2 SO 4 ] on the solubility and related transfer thermodynamics for better understanding of solvation characteristics of l -Proline in electrolytic solvent systems. It is found that the presence of polyvalent anion and dissociation character of (NH 4) 2 SO 4 control the solubility of l -Proline in both aqueous and electrolytic media which is justified by various thermodynamic parameters. [ABSTRACT FROM AUTHOR]

[Display omitted] • Studying the solubility of glycine and DL-alanine in aqueous CaCl 2 /BaCl 2 solution using gravimetric method. • Study links electrolytes, amino acids, and short-range interactions for thorough solvation energetics. • Salting-in/salting-out effects on the solubility are explained. • Dissolution thermodynamical parameters are calculated and explained for the current amino acids in Ca/Ba chloride solutions. This investigation primarily examines the solubility at equilibrium and the dissolution thermodynamics of two crucial amino acids, glycine and DL-alanine, in aqueous solutions containing calcium and barium chloride salts. The solubilities were measured from 288.15 K to 328.15 K using the analytical gravimetric method. The resulting solubilities were then used to deduce the thermodynamics of the solutions. Subsequently, the free energies associated with solvation through transfer were examined. Furthermore, the research delved into various thermophysical characteristics within electrolyte solutions in aqueous media, establishing correlations. In addition, this study elucidated various non-covalent processes, including the solubility and stability of amino acids, by considering short-range interactions such as solute–solvent, solvent–solvent, and acid–base interactions. This analysis primarily provides insights into the involved molecular interactions and energetics that govern the solubility and behavior of amino acids in various solution environments. [ABSTRACT FROM AUTHOR]

This paper delves into an investigation of the solubility characteristics of L-tryptophan within binary solvent systems containing aqueous acetonitrile. The primary emphasis of the study revolves around assessments based on mole fractions. The study utilizes these solubility values to assess thermodynamic constraints, including solution entropies and solution transfer free energetics. The calculated thermodynamic energies are correlated with interaction parameters, including Gibbs free energies and entropies, pertaining to the transfer of L-tryptophanfrom water to binary solvent blends of acetonitrile and water. Mathematical expressions are utilized to determine the transfer Gibbs free energies for chemical interactions, and the consequent entropies are clarified within the framework of solvent-solvent interactions. To expound upon the stability of L-tryptophan within the water-acetonitrile mixed system, we investigate the energetic aspects related to the transfer of chemicals Gibbs free energies. Additionally, standard temperature (298.15 K) is employed to calculate various related physicochemical parameters of solute/solvent. [Display omitted] • Exploring L-tryptophan solubility, the paper reveals its behavior in diverse aqueous acetonitrile blends. • Using solubility data, the study assesses thermodynamic constraints, exploring solution entropies and transfer energetics. • Gibbs free energies were calculated to assess L-tryptophan stability in water-acetonitrile systems. • Tryptophan's solubility in water-acetonitrile is significant for industry, medicine, and amino acid research. [ABSTRACT FROM AUTHOR]

[Display omitted] • Study investigated solubility of l-proline in electrolyte-containing aqueous solutions. • Experimental findings showed l-proline's enhanced solubility with tested electrolytes versus pure water. • l-proline exhibited greater solubility in KCl than NaCl at specific concentrations and temperatures. • The study is analyzing thermodynamic energies affected by temperature and concentration. • Future research can uncover molecular mechanisms advancing understanding of amino acid solvation behavior. This paper presents a comprehensive investigation into the equilibrium solubility and thermodynamic behavior of l-proline, a biologically and pharmaceutically significant protogenic non-essential amino acid, in both aqueous and aqua-electrolytic solutions. The study explores the effects of concentration variations at specific temperatures and temperature variations at specific concentrations. The experimental analysis is conducted using analytical gravimetric techniques. The observed phenomena are explained based on various chemical interactions, including ion-dipole and dipole-dipole interactions, present in electrolytic and pure aqueous solutions of the amino acid. The salting in/out effect is also considered to support the solubility results. The experimental results demonstrate that l-proline exhibits increased solubility in the presence of electrolytes compared to pure aqueous solutions, considering the variations in both temperature and concentration. Furthermore, the solubility of l-proline is found to be higher in the presence of KCl than NaCl as an electrolyte in aqueous media. The physical properties and sizes of both the amino acid and electrolytes are identified as crucial factors influencing the observed solubility trends. [ABSTRACT FROM AUTHOR]