Thermodynamics Properties of Amino Acid with Water Mixture using Time Domain Reflectometry Technique
DOI:
https://doi.org/10.32628/IJSRST52411122Keywords:
Thermodynamics Properties, Amino Acid, Time Domain Reflectometry.Abstract
In this paper we have reported the thermodynamics properties of the amino acids (L-alanine) in water solution were carried out using time domain reflectometry at 250C to -50C in the frequency range between 10 MHz to 30 GHz. The dielectric parameters i.e. static dielectric constant and relaxation time, were obtained from the complex permittivity spectra using a nonlinear least square fit method. From the values of the relaxation time, the thermodynamic parameters are determined. The dielectric relaxation parameters increase with an increase in concentration (mM) of amino acid due to the structure of hydrogen bond groups by the amino acid molecules in the aqueous solution. The relaxation peak shifted to lower frequency with an increase in molar concentration of amino acid.
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