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The solubility of l-phenylalanine in water with amino acid additives was experimentally studied by an analytical method. The data obtained were correlated by a semiempirical equation. Results showed that the… Click to show full abstract
The solubility of l-phenylalanine in water with amino acid additives was experimentally studied by an analytical method. The data obtained were correlated by a semiempirical equation. Results showed that the solubility of l-phenylalanine increased with increasing temperature. Amino acid added can markedly increase the solubility power compared with pure water. The dependence of the l-phenylalanine anhydrate/monohydrate transformation behavior in the presence of l-glutamic acid, as a typical additive, is discussed. Langmuir model for transformation kinetics was applied to quantitatively express the observed experimental dependence between the transformation time and additive content.
Journal Title: Journal of Thermal Analysis and Calorimetry
Year Published: 2017
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