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<p>The solubility of L-serine and L-isoleucine was investigated in pure water and in aqueous solutions of different molalities of sodium and potassium fluoride salts (NaF/KF), across a temperature range from 288.15&#xa0;K to 308.15&#xa0;K. Salting-in constants of 0.0784 and 0.07436 were obtained for KF + water and NaF + water systems, respectively, indicating an increase in solubility with higher electrolyte molality for L-serine. Conversely, salting-out constants of − 0.19424 and − 0.13592 were determined for NaF + water and KF + water systems, respectively, suggesting a decrease in solubility with increasing NaF or KF molality for L-isoleucine. The experimental solubility data were utilized to calculate transfer thermodynamic parameters related to solvation. By examining the solubility data and evaluating the thermodynamics associated with the free energetics of solvation, we gained insight into the solvation process and the weak interactions involved in the liquid phase of amino acids.</p>

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Thermodynamic and Solubility Studies of L-Serine and L-Isoleucine in Aqueous Sodium and Potassium Fluoride Solutions

  • 期刊论文

  • 发表日期：

    2026年3月19日

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  • Saroj Chowdhury,
  • Jit Chakraborty,
  • Biplab Ghosh,
  • Avishek Saha,
  • Kalachand Mahali,
  • Adel Noubigh,
  • Sanjay Roy

摘要

The solubility of L-serine and L-isoleucine was investigated in pure water and in aqueous solutions of different molalities of sodium and potassium fluoride salts (NaF/KF), across a temperature range from 288.15 K to 308.15 K. Salting-in constants of 0.0784 and 0.07436 were obtained for KF + water and NaF + water systems, respectively, indicating an increase in solubility with higher electrolyte molality for L-serine. Conversely, salting-out constants of − 0.19424 and − 0.13592 were determined for NaF + water and KF + water systems, respectively, suggesting a decrease in solubility with increasing NaF or KF molality for L-isoleucine. The experimental solubility data were utilized to calculate transfer thermodynamic parameters related to solvation. By examining the solubility data and evaluating the thermodynamics associated with the free energetics of solvation, we gained insight into the solvation process and the weak interactions involved in the liquid phase of amino acids.