Ultrasonic approach to obtaining partial thermodynamic characteristics of solutions.

We describe a method for evaluating the thermodynamic characteristics both of pure liquids and of solutes in solutions using data derived from ultrasonic velocity measurements. The principal possibility of using ultrasound velocity lies in the fact that the velocity of ultrasound is a simple function of the adiabatic compressibility. The problem is formulated as an initial value problem for the parabolic type differential equations in partial derivatives. The validity of the method is demonstrated by calculation of the thermodynamic parameters for water, glycine and alanine in aqueous solutions at infinite dilution.