The Ultrasonic velocity (U), Density (Ï), and viscosity (Î·) have been measured for the mixtures of L-arginine in aqueous fructose (5% of fructose) at different concentration and at 303, 308 and 313K. From these measured values the various parameters such as adiabatic compressibility, free length, acoustic impedance and relaxation time have been computed. These parameters were critically analyzed and interpreted in terms of possible interactions. The results were discussed as structure-making/ structure breaking effect of the amino acid in the mixtures.
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