Thermal and structural effects of amino acids on the interactions of thiamine hydrochloride with water

• Interactions among aqueous l-Valine, glycine and Vitamin B1 have been studied. • Positive values of Δ tr V ϕ 0 and Δ tr B show the predominance of ionic co-sphere overlapping. • The sign of Hepler's constant indicates that the amino acids have chaotropic nature in the vitamin B1 solutions. • The positive value of dB/dT for ( N H 3 + , C O O − ) reports that the zwitterionic end group has a chaotropic nature. • Δ μ 2 0 # > Δ μ 1 0 # , indicates that the quaternary mixtures exhibit a greater hydrophobic-ionic ground state interaction. The viscosity, η, and density, ρ, of amino acids (AAs), l-Valine and Glycine dissolved in water with thiamine hydrochloride (vitamin B1) have been analysed at 5 unalike temperatures like “ T = (298.15 to 313.15) K” and 0.1 MPa pressure. The “volumetric and viscometric properties” such as apparent molar volume, V 2 . ϕ , partial molar volume, V ϕ 0 , limiting molar expansivity, E 2 , ϕ 0 , relative viscosity, η r , Jones-Dole constant, B , the Falkenhagen Coefficient, A , have been computed from the experimentally obtained viscosity and density values respectively. The main objective of the work to explore the presence the varieties of interactions present in the water, amino acids and vitamin B1 system by using the values of above parameters. The transfer volume, solvation number, n H of solutes have been computed. The effect of the zwitterionic group ( N H 3 + , C O O − ) and C H 2 chain length of amino acids on the values of B -coefficients, and V 2 ϕ 0 have been obtained by their linear association as a function of the sum of “C “atoms in the alkyl groups of the considered solutes. In our research, the negative value of ( ∂ E 2 , ϕ 0 / ∂ T) p and small positive values of viscosity B -coefficient represent the chaotropic nature of amino acids and they also undergo pair wise interactions with the vitamin B1. The n H values show that amino acids are hydrated in the present study. From the values of group contribution, we can predict that the V ϕ 0 , of l-valine > glycine in the said solutions. Various types of interactions existing between amino acid, thiamin hydrochloride and water.