<p class=\"MsoNormal\" style=\"margin-left: .5in; text-align: justify;\"><span style=\"font-size: 12.0pt; line-height: 115%; font-family: \'Times New Roman\',\'serif\'; mso-bidi-font-style: italic;\">&nbsp;</span><span style=\"font-size: 12.0pt; line-height: 115%; font-family: \'Times New Roman\',\'serif\';\">Density and viscosity measurements were performed for glycine in 0.05- 0.25 M aqueous fructose at 293.15, 303.15 and 313.15 K. The measured values of density and viscosity were used to determine some important parameters, such as the partial molar volume, the transfer partial molar volume, partial molar volume expansibility, viscosity B-coefficient, variation of B with temperature dB/dT and free energy of activation. The results were interpreted in terms of solute&ndash;solute and solute&ndash;solvent interactions and structure making/breaking ability of solute in aqueous fructose solution.</span></p>
 
<p class=\"MsoNormal\" style=\"text-align: justify;\"><span style=\"font-size: 12.0pt; line-height: 115%; font-family: \'Times New Roman\',\'serif\'; mso-bidi-font-weight: bold; mso-bidi-font-style: italic;\">Keywords</span><span style=\"font-size: 12.0pt; line-height: 115%; font-family: \'Times New Roman\',\'serif\'; mso-bidi-font-weight: bold;\">:</span><span style=\"font-size: 12.0pt; line-height: 115%; font-family: \'Times New Roman\',\'serif\';\">&nbsp; Density, Masson equation, Viscosity, Viscosity B-coefficient.</span></p>