Effect of temperature on the dilution enthalpies of α,ω-amino acids in aqueous solutions

Dilution enthalpies of aqueous solutions of 3-amino propanoic acid, 4-amino butanoic acid, 5-amino pentanoic acid, and 6-amino hexanoic acid were determined at T = (293.15, 298.15, 303.15, and 308.15) K using an LKB flow microcalorimeter. The homotactic interaction coefficients were obtained according to the McMillan–Mayer theory from the experimental data. For all the systems studied, the dilution of α,ω-amino acids in water is an exothermic process; the pair coefficients have positive values which increases with chain length. The obtained values of the interaction coefficients are interpreted in terms of solute–solvent and solute–solute interactions and are used as indicative of hydrophobic behavior of the amino acid studied.     

Chiral recognition in aqueous solutions: On the role of urea in hydrophilic and hydrophobic interactions of unsubstituted α-amino acids

Calorimetric and nuclear relaxation time measurements were carried out at 25°C on concentrated aqueous solutions of urea containing the L and D forms of the following -aminoacids: alanine, -aminobutyric acid, norvaline, and norleucine. Glycine was also studied under the same experimental conditions. The enthalpic interaction coefficients were rationalized according to the preferential configuration model. The trends of the homochiral coefficients at increasing concentration of urea underline an interaction mechanism not different from that occurring in water. Chiral recognition is the quantity more affected by the nature of the solvent. Among the amino acids studied, only norleucine presents this effect, which vanishes at the highest concentrations of urea because the attenuated electrostatic interactions cannot impose preferential configurations.     

Partial molar volume and partial molar compressibility of four homologous α-amino acids in aqueous sodium fluoride solutions at different temperatures

Density and ultrasonic speed of four amino acids (glycine, l-alanine, l-valine, and l-leucine) in aqueous sodium fluoride solutions {(0.1 to 0.5) M} have been measured at T = (308.15, 313.15, and 318.15) K. Apparent molar volumes (V_φ), partial molar volumes $\left(V_{\phi }^0\right)$, transfer volumes $\left(\mathrm{\Delta }{V}_{\phi }^0\right)$ and hydration number (n_H) are evaluated using density data. Adiabatic compressibility (β_s), change (Δβ_s), and relative change in compressibility (Δβ_s/β₀), apparent molar compressibility (K_φ), partial molar compressibility $\left(K_{\phi }^0\right)$, transfer compressibility $\left(\mathrm{\Delta }{K}_{\phi }^0\right)$, and hydration number (n_H) have been calculated using ultrasonic speed data. The linear correlation of $V_{\phi }^0\text{,}\mathrm{\Delta }{V}_{\phi }^0\text{,}{K}_{\phi }^0$ and $\mathrm{\Delta }{K}_{\phi }^0$ for a homologous series of amino acids have been used utilised to calculate the contribution of charged end groups (${\text{NH}}_3^{+}$, COO^?), CH₂ group and other alkyl chain of the amino acids. The analysis shows that the ion–ion interactions are much stronger than ion–hydrophobic interactions over the entire concentration range of sodium fluoride. It is observed that sodium fluoride has a strong dehydration effect on amino acids.     

Kinetics of N-acylation of α-amino acids with 4-nitrophenyl benzoate in aqueous 2-propanol

Kinetics of N-acylation of glycine, L--alanine, L-valine, L-leucine, and DL-isoleucine with 4-nitrophenyl benzoate in a water-2-propanol solvent at various temperatures were studied. The activation energy, enthalpy, and entropy of the process were determined. Correlations of the N-acylation rate constants of the -amino acids with the composition of the binary solvent at various temperatures were established, and the N-acylation rate constants of the -amino acids in water were determined.Translated from Zhurnal Obshchei Khimii, Vol. 74, No. 10, 2004, pp. 1665–1668.Original Russian Text Copyright © 2004 by Khripkova, Kuritsyn, Kalinina, Sadovnikov.This revised version was published online in April 2005 with a corrected cover date.     

Density and viscosity of 16α,17α-epoxyprogesterone solutions in chloroform

density and viscosity of 16α,17α-epoxyprogesterone solutions in chloroform were determined over the concentration range up to ∼1.9 mol l⁻¹ at temperatures from 287.65 to 321.15 K. The relative viscosity data were correlated using the extended Jones-Dole equation, a good accuracy of the correlation being obtained.     

Chirality measures of α-amino acids

To measure molecular chirality, the molecule is treated as a finite set of points in the Euclidean R(3) space supplemented by k properties, p(1)((i)), p(2)((i)), ..., p(k)((i)) assigned to the ith atom, which constitute a point in the Property P(k) space. Chirality measures are described as the distance between a molecule and its mirror image minimized over all its arbitrary orientation-preserving isometries in the R(3) × P(k) Cartesian product space. Following this formalism, different chirality measures can be estimated by taking into consideration different sets of atomic properties. Here, for α-amino acid zwitterionic structures taken from the Cambridge Structural Database and for all 1684 neutral conformers of 19 biogenic α-amino acid molecules, except glycine and cystine, found at the B3LYP/6-31G** level, chirality measures have been calculated by a CHIMEA program written in this project. It is demonstrated that there is a significant correlation between the measures determined for the α-amino acid zwitterions in crystals and the neutral forms in the gas phase. Performance of the studied chirality measures with changes of the basis set and computation method was also checked. An exemplary quantitative structure–activity relationship (QSAR) application of the chirality measures was presented by an introductory model for the benchmark Cramer data set of steroidal ligands of the sex-hormone binding globulin.     

Hydration of α-alanine in aqueous sodium chloride and urea solutions

The hydration number of α-alanine in aqueous urea solutions is greater than in aqueous NaCl solutions; the ratio of the hydration numbers increases from 0.2 (m = 1) to ≈2 (m = 6). Given the same partial volumes of water, the hydration numbers of α-alanine in the two systems are close to each other.     

Synthesis and resolution of new paramagnetic α-amino acids

New, paramagnetic unnatural α-amino acids were synthesized by the O'Donnell method. In the new amino acids nitroxide is condensed with thiophene, benzene, and tetrahydroisoquinoline ring, or linked through a methylene, benzyl or propargyl spacer. Some of the racemic paramagnetic α-amino acid esters described earlier or in this work were resolved by fractional crystallization of diastereomeric salts. Another approach for optically active paramagnetic amino acids is the modification of S-tyrosine derivatives with Pd-catalyzed cross-coupling reactions with paramagnetic acetylene and with a paramagnetic boronic acid.     

Convenient synthesis of acetaminophen analogues containing α-amino acids and fatty acids via their mixed carbonic carboxylic anhydrides in aqueous organic solvent

Acetaminophen analogues containing α-amino acid and fatty acids were easily synthesized in 77–99% yields from the corresponding mixed carbonic carboxylic anhydrides of α-amino acid and fatty acids using aniline derivatives in aqueous MeCN.     

Quantum chemical interpretation of reactivities of aliphatic amines and α-amino acids in acylation

Quantum chemical calculations of geometrical, electronic, and energy characteristics for aliphatic amines, ammonia, some α-amino acids, and 4-nitrophenyl benzoate (4-NPB) have been performed. By the QSPR method, it was found that the rate constants for the reactions of amino compounds specified with 4-NPB in water—propan-2-ol solvent mixture are linearly dependent on the contribution of the 2p_z-AO of nitrogen into the HOMO, as well as on the population of the 2p_z-AO of nitrogen. Different character of the dependencies for 6h-amino acids and aliphatic amines can be explained by their involvement into formation of solvato-complexes with different reactivity.     

Liquid-liquid distribution of aromatic α-amino acids in multicomponent systems

Distribution coefficients and recovery factors of phenylalanine, tyrosine, and tryptophan are measured in extraction systems with butanol, pentanol, acetone, and ethyl acetate, their binary and ternary mixtures, and water-soluble polymers. Extraction conditions—extractant composition, salting-out agents, and pH—are optimized. Efficient systems providing maximum quantitative characteristics of the process of liquid-liquid distribution of aromatic α-amino acids are proposed.     

Enantioselective synthesis of α-amino acids in chiral reverse micelles

Through alkylation of ethyl 2-phthalimidoacetate in chiral reverse micelles formed from chiral surfactants, followed by hydrazinolysis and hydrolysis of the resulting products, optically active α-amino acids were synthesized. The highest enantioselectivity was 59.5%. Meanwhile, we have found that the asymmetric induction depends on the reaction temperature, the alkyl chain length of surfactant and the strucure of the surfactants.     

Density and viscosity of 1,7-dibromoheptane-ethanol solutions in a temperature range 288–323 K

The densities and viscosities of pure 1,7-dibromoheptane and 1,7-dibromoheptane in ethanol had been determined in a range from 288.15 to 323.15 K. The relative viscosities were correlated using the extended Jones-Dole equation. The results showed that the model agreed very well with the experimental data.     

Formation constants and coordination thermodynamics for binary complexes of Cu(II) and some α-amino acids in aqueous solution

In this study, the formation constants of 1?:?1 binary complexes of Cu(II) with L-glutamic acid, L-aspartic acid, glycine, L-alanine, L-valine, and L-leucine and 1?:?2 binary complexes of L-glutamic acid, glycine and the protonation macro- and microconstants of all these amino acids were determined potentiometrically in aqueous solutions at 5.0, 20.0, and 35.0°C at a constant ionic strength of I?=?0.10?mol?L^?1 (NaClO₄). The thermodynamic parameters ΔG _f°, ΔH _f°, and ΔS _f° were determined for the protonation of all amino acids used in this study and for the complex formation reactions of them with Cu(II). The results were analysed by means of Principle of hard and soft [Lewis] acids and bases. Additionally, in order to confirm the complex formation and determine the stability constants of complexes, UV-Vis spectroscopic studies were carried out. The stability constants obtained by spectrophotometrically are confirmed by those determined potentiometrically.