Volumetric, acoustic and infrared spectroscopic study of amino acids in aqueous solutions of pyrrolidinium based ionic liquid, 1–butyl–1–methyl pyrrolidinium bromide

Abstract The effect of ionic liquid, 1–butyl–1–methyl pyrrolidinium bromide [C4C1Pyrr]Br on the thermodynamic properties of glycine, L–alanine and L–valine in aqueous solution was studied at the temperature range of 288.15–308.15 K and experimental pressure of p = 0.1 MPa by density, ultrasonic speed and FTIR spectroscopic techniques. Apparent molar volumes, standard partial molar volumes, standard partial molar volumes of transfer and hydration number are evaluated using density data. Side chain contributions and temperature dependence of partial molar volume have been calculated. Apparent molar isentropic compression, standard partial molar isentropic compression, standard partial molar isentropic compression of transfer and hydration number have been calculated using ultrasonic speed data. Fourier transform infrared (FTIR) spectral studies have also have been carried out for the present mixture. These volumetric, acoustic and spectroscopic studies can help to understand the mixing effects and other complex biological processes between amino acids and ionic liquid aqueous solution.