“…For this, we assume that the diffusion of this amino acid ester is treated as the diffusion of the ''strong 2:1 electrolyte'' consisting of L-HME 2+ ions and Cl À ions. [31,49], from which for the compositions studied, the degree of dissociation is always less than 3% [31]. Thus, from our measurements of diffusion coefficients, D, (table 2) and considering equation (3), we have estimated the thermodynamic factor values for different concentrations (table 3).…”