## 3 Results and Discussion
### Thermodynamic Physiological Parameters of Surface Formation  
Thermodynamic physiochemical interactions in terms of changing enthalpy \(\Delta H\) and entropy \(\Delta S\) via surface formation are evaluated by fitting experimentally obtained data of surface tension versus temperatures at constant concentration into the linear regression equation. The coefficient of the linear equation (d\(\gamma\)/dT)c slope was calculated by Equations (6) and (7), as described in Section 2.3. The plotted graph of enthalpy versus concentration at varying temperatures was depicted in Figure 7. The enthalpy of the surface formation increases with concentration linearly, and after 0.04 mol kg\({}^{-1}\), it further declines in numerical values when calculated at different temperatures, as tabulated in Table 4. Similar inferences, i.e., the increasing trend, were almost the same as observed with the enthalpy of the surface formation of chloride salts of Na\({}^{+}\), NH\({}_{4}\)\({}^{+}\), and K\({}^{+}\)[47], whereas the decreasing trend supports the study of [PERSON] et al. [48], who reported an appreciable decrease in the enthalpy of the NaCl solution with concentration formation. The entropy of the surface formation decreases with a rise in the concentration of the solute, as shown in Table 5.  
The interaction between the water dipole and the charge of the ion constitutes a fundamental factor for the entropy of surface formation. The entropy change (\(\Delta S\)) of the surface formation of the aqueous taurine with glucose solution shows a slight decrease with the concentration increase, as tabulated in Table 5. It can be interpreted by taking into  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**m (mol\(\cdot\)kg\({}^{-1}\))**} & \multicolumn{5}{c}{**T/(K)**} \\ \cline{2-6}  & **298.15** & **303.15** & **308.15** & **313.15** & **318.15** \\ \hline Glucose. aq. Taurine & \multicolumn{5}{c}{Enthalpies, \(\Delta H\) (kJ/mol)} \\
0 & 13.26 \(\pm\) 0.036 & 11.185 \(\pm\) 0.043 & 8.94 \(\pm\) 0.021 & 6.735 \(\pm\) 0.096 & 4.723 \(\pm\)0.113 \\
0.01 & 10.664 \(\pm\) 0.033 & 9.594 \(\pm\) 0.069 & 8.464 \(\pm\) 0.094 & 7.304 \(\pm\) 0.089 & 6.364 \(\pm\) 0.119 \\
0.02 & 13.434 \(\pm\) 0.040 & 12.334 \(\pm\) 0.035 & 11.334 \(\pm\) 0.083 & 10.334 \(\pm\) 0.084 & 9.364 \(\pm\) 0.125 \\
0.03 & 17.496 \(\pm\) 0.082 & 16.496 \(\pm\) 0.044 & 15.596 \(\pm\) 0.087 & 14.706 \(\pm\) 0.087 & 13.796 \(\pm\) 0.106 \\
0.04 & 21.758 \(\pm\) 0.069 & 20.888 \(\pm\) 0.062 & 20.128 \(\pm\) 0.061 & 19.258 \(\pm\) 0.023 & 18.468 \(\pm\) 0.121 \\
0.05 & 15.466 \(\pm\) 0.061 & 14.766 \(\pm\) 0.064 & 14.066 \(\pm\) 0.091 & 13.226 \(\pm\) 0.031 & 12.396 \(\pm\) 0.109 \\ \hline \hline \end{tabular}
\end{table}
Table 4: Enthalpies, \(\Delta H\) (kJ/mol), of surface formation of aqueous taurine amino acid with D-glucose solution at different temperatures.  
Figure 7: Gibbs free energy of aggregation \(\Delta G_{ad}^{o}\) versus temperature (T) plot of aqueous tyramine with D-glucose.  
account the difference in the partial molal entropy of the solvent between the surface region and the bulk solution [49; 50]. The interaction between the water dipole and the molecules present in the solution, such as glucose and taurine, is a fundamental factor for the change in \(\Delta S\). The larger value of the entropy of the solvent indicates that the partial molal entropy of the water is increased by the contact of the water and air in the surface region. Through the addition of glucose to aqueous taurine, there is a steady decrease in entropy change value over the whole concentration range studied. This leads to causing more ordering of solvent molecules at the interface.