Ultrasonic velocity, density and viscosity have been measured for glycine in aqueous Nacl and MgCl2 solution at, 303K, 308K and 313K Thermodynamic parameters such as adiabatic compressibility (b), acoustic impedance (z), intermolecular free length (Lf) and relative association (RA) have been obtained from the experimental data for all the mixtures, with a view to investigate the nature of the molecular interactions. Adiabatic compressisibility (b) and Intermolecular free length (Lf) decreases with increase with glycine concentration and temperature. Acoustic impedance (z) and relative association (RA) are almost constant with increase in temperature and gradually increases with glycine concentration of glycine. These parameters have been further used to interpret the hydrophilic part of the solute and molecular interactions in the mixtures.
