Thermo‐Acoustical Studies On L‐Leucine in Aqueous MgSO₄ and MgCl₂ Solution at <i>T</i> = 283.15K and 288.15K

Abstract We conducted an investigation on a 0.01 M solution of L‐leucine in aqueous magnesium sulfate and magnesium chloride at temperatures of 283.15 K and 288.15 K. The study focused on measuring and analyzing various acoustic and thermodynamic parameters such as surface tension (σ), adiabatic compressibility(β), specific heat ratio (γ), molar volume (V m ), apparent molar volume (ϕ v ), Wada's constant(W), and Rao's constant(R). W e calculated all these from the experimental data used in the current study. Different thermodynamic parameters have been applied to examine solute‐solvent and solute‐solute interactions and the effects of magnesium chloride and magnesium sulphate salt on the hydration and electrostriction behaviour of l ‐leucine. The addition of salt considerably impacted the volumetric and acoustic behaviour of the investigated amino acids via ion‐ion, ion‐dipole, solute‐solvent, and hydrogen bonding interactions. The solute‐solvent interactions in these systems are considered when interpreting the results. It has been noted that these systems have potent solute interactions. The solute‐solvent ratio also grows as the temperature rises. It has been noted that in aqueous‐salt solutions, these amino acids serve as structure‐makers. Overall findings indicate that L‐leucine and magnesium sulphate have a more powerful molecular interaction than L‐leucine and magnesium chloride.