Enthalpy characteristics of dissolution of <Emphasis Type="SmallCaps">l</Emphasis>-cysteine and <Emphasis Type="SmallCaps">l</Emphasis>-asparagine in aqueous solutions of acetonitrile and dimethyl sulfoxide at 298.15 K

The integral enthalpies of dissolution Δ_sol H ^m of l-cysteine and l-asparagine in mixtures of water with acetonitrile and dimethyl sulfoxide at the concentration of organic solvent up to 0.32 molar fractions were measured by means of dissolution calorimetry. The standard enthalpies of dissolution (Δ_sol H°) and transfer (Δ_trans H°) of the amino acids from water to a mixed solvent were calculated. The enthalpy coefficients of pair interactions for L-cysteine and L-asparagine with cosolvent molecules are positive, except for the L-asparagine-water-acetonitrile system. The concepts on the prevailing effect of specific interactions in solutions and the influence of the nature of the cosolvents and lateral substituents of the amino acids on the thermochemical characteristics of dissolution were used to explain the data obtained.     

Thermochemical investigation of interaction of L-serin with glycerol,ethylene glycol,and 1,2-propylene glycol in aqueous solutions

By the method of dissolution calorimetry integral enthalpies of dissolution Δ_sol H ^m of L-serine are measured in the mixtures of water with glycerol, ethylene glycol, and 1,2-propylene glycol at the concentration of the organic solvent up to 0.42 mole fraction. The standard values of enthalpies of dissolution (Δ_sol H ⁰) and transfer (Δ_tr H ⁰) of amino acids from water to mixed solvents are calculated. The calculated values of the enthalpy coefficients of pair interactions of L-serine with the molecules of co-solvents are positive. The data obtained are interpreted in terms of prevalence of different types of interactions in solutions and the influence of nature of co-solvents on the thermochemical characteristics of the dissolved amino acids.     

Enthalpic characteristics of solution of amino acids and aliphatic dipeptides in aqueous solutions of KCl

The integral enthalpies of dissolution Δ_sol H ^m of L-α-serine and L-α-asparagine in mixtures of water with KCl were measured in electrolyte concentrations of up to 4 mol/kg at 298.15 K. The standard enthalpies of dissolution (Δ_sol H ^o) and transfer (Δ_tr H ^o) of amino acids from water to aqueous solutions of KCl were calculated. The enthalpic pair interaction coefficients h _xy of biomolecules with KCl were estimated within the McMillan-Mayer theory. The changing nature of the interaction between the components of the solution (depending on the structure of the dissolved biosubstance side substituents) is shown on the basis of data we obtained earlier for amino acids and dipeptides series. Estimates of the contributions from the electrostatic and other interactions of dipolar ions of amino acids and dipeptides with ions of electrolyte KCl in the enthalpic pair interaction coefficients h _xy are obtained using the Kirkwood approach.     

Thermochemical characteristics of the interaction of L-cysteine with glycerol,ethylene glycol,and 1,2-propylene glycol in aqueous solutions

Integral enthalpies of dissolution Δ_sol H ^m of L-cysteine in mixtures of water with glycerol, ethylene glycol, and 1,2-propylene glycol at concentrations of organic solvents of up to 0.37 mole fraction were measured by calorimetry of dissolution. The standard values of the dissolution enthalpies (Δ_sol H°) and the transfer enthalpies (Δ_tr H°) of amino acid from water to the mixed solvent were calculated. It was shown that the calculated enthalpic coefficients of the pair interactions of L-cysteine with cosolvent molecules have positive values. The obtained data are interpreted from the viewpoint of the prevalence of different types of interactions in the solutions and influence of the cosolvents nature on the thermochemical characteristics of amino acid dissolution.     

The dependence of the enthalpy of solution of L-methionine on the composition of water-alcohol binary solvents at 298.15 K

The integral enthalpies of solution of L-methionine in water-methanol, water-ethanol, water-n-propanol, and water-iso-propanol mixtures were measured calorimetrically at alcohol concentrations x ₂ = 0–0.4 mole fractions. The standard enthalpies of solution (Δ_sol H ^o) and transfer of L-methionine (Δ_tr H ^o) from water to a binary solvent were calculated. The influence of the structure and properties of L-methionine and the composition of aqueous-organic mixtures on its enthalpy characteristics was considered. The enthalpic pair interaction coefficients (h _xy ) between L-methionine and alcohol molecules were calculated; they were positive and increased in the series methanol (MeOH), ethanol (EtOH), n-propanol (n-PrOH), iso-propanol (i-PrOH). The enthalpy characteristics of solution and transfer of L-methionine were compared with those of glycine, L-threonine, L-alanine, and L-valine in similar binary solvents.     

The enthalpies of formation of Sm1 + xBa2 ? xCu3Oy substitution solid solutions

The enthalpies of reactions of Sm_{1 + x} Ba_{2 − x} Cu₃O _y substitution solid solutions (x = 0, 0.1, 0.2, 0.3, 0.7, and 0.8) with 1.07 N HCl were measured at 298.15 K in a hermetic isothermic-shell swinging calorimeter. The results and the literature data were used to calculate the standard enthalpies of their formation from simple substances and binary oxides (Δ_f H _298.15^o and Δ_ox H _298.15^o). The dependence of the enthalpy of formation on the degree of samarium substitution for barium was obtained.     

The Enthalpies of Solution and Solvation of L-Serine in Aqueous Alcoholic Solutions at 298.15 K

The integral enthalpies of solution (Δ_sol H ^m ) of L-serine in water-alcohol (ethanol, n-propanol, isopropanol) mixtures were measured over the range of alcohol concentrations up to 0.32 mole fractions. The standard enthalpy of solution (Δ_sol H°), enthalpy of transfer of L-serine from water into a mixed solvent (Δ_tr H°), and enthalpy of solvation (Δ_solv H°) were calculated. The dependences of Δ_sol H°, Δ_solv H°, and Δ_tr H° on the composition of mixtures had extrema. The calculated enthalpy coefficients of the pair interactions of L-serine with alcohol molecules were positive and increased along the series ethanol, n-propanol, isopropanol. The data obtained were interpreted in terms of different types of interactions in solutions and the influence of the nature of amino acid residues on the thermochemical solution characteristics. Original Russian Text ? I.N. Mezhevoi, V.G. Badelin, 2008, published in Zhurnal Fizicheskoi Khimii, 2008, Vol. 82, No. 4, pp. 789–791.     

Enthalpies of the formation of aliphatic carbonyl-containing radicals

A collection of data on enthalpies of the formation(Δ_f H ^o) of aliphatic carbonyl-containing radicals is analyzed and expanded. The Δ_f H ^o values for 29 carbonyl-containing radicals are determined for the first time, and are strongly revised for 17 carbonyl-containing radicals using the literature data on the dissociation energies of the bonds in molecules. The data is analyzed on the basis of the structureproperty (enthalpy of formation) relation within the additive-group approach, with the determination and specification of the parameters. It is concluded that the Δ_f H ^o values of carbonyl-containing radicals calculated from the obtained parameters (a total of 96 compounds was considered) agree well with the experimental data.     

Energetics of anionic surfactant-additive systems at the cloud point

The energetics of clouding in anionic surfactant (SDBS) and tetrabutylammonium bromide system in the presence of additives, such as ureas, amino acids and sugars is reported. The change of standard Gibbs energy of solubilization (ΔG _s ^o) for all of the additives was found to be negative. The values of change of standard enthalpy (ΔH _s ^o) and that of standard entropy (TΔS _s ^o) values were found to depend on the type and chemistry of the additive. The results were explained on the basis including chemistry of additives, their effect on water structure, and solubilization of additives either in the micellar or in aqueous phases.     

Thermodynamic characteristics of protolytic equilibria of L-serine in aqueous solutions

The heat effects of the reaction of aqueous solution of L-serine with aqueous solutions of HNO₃ and KOH were determined by calorimetry at temperatures of 288.15, 298.15, and 308.15 K, and ionic strength values of 0.2, 0.5, and 1.0 (background electrolyte, KNO₃). Standard thermodynamic characteristics (Δ_r H ^o, Δ_r G ^o, Δ_r S ^o, ΔC _p ^o) of the acid-base reactions in aqueous solutions of L-serine were calculated. The effect of the concentration of background electrolyte and temperature on the heats of dissociation of amino acid was considered. The combustion energy of L-serine by bomb calorimetry in the medium of oxygen was determined. The standard combustion and formation enthalpies of crystalline L-serine were calculated. The heats of dissolution of crystalline L-serine in water and solutions of potassium hydroxide at 298.15 K were measured by direct calorimetry. The standard enthalpies of formation of L-serine and products of its dissociation in aqueous solution were calculated.     

Thermodynamic characteristics of the acid dissociation of dopamine hydrochloride in water-ethanol solutions

Enthalpies of the interaction of protonated dopamine with a hydroxide ion in water-ethanol mixtures in the concentration range of 0–0.8 EtOH mole fractions are measured calorimetrically. The neutralization process of dopamine hydrochloride is shown to occur endothermally in solvents with an ethanol concentration of ≥0.5 mole fractions. Standard thermodynamic characteristics (Δ_r H ^○, Δ_r G ^○, and Δ_r S ^○) of the first-step acid dissociation of dopamine hydrochloride in solutions are calculated with regard to the autoprotolysis enthalpy of binary solvents. It is found that dissociation enthalpies vary within 9.1–64.8 kJ/mol, depending on the water-ethanol solvent composition.     

Enthalpy characteristics of dilute solutions of amides in acetonitrile

The enthalpy of mixing of formamide,N-methylformamide,N,N-dimethylformamide, and hexamethylphosphoric triamide with MeCN was measured in the 283–328 K range. The enthalpic coefficients of the binary and ternary interactions between the amide molecules are calculated within the framework of the McMillan-Mayer theory. The contributions to the enthalpy of dissolution due to cavity formation in the solvent (Δ_cav H ⁰) and due to solute-solvent interaction (Δ_int H ⁰) were determined. The enthalpies of specific and nonspecific solvation of amides in MeCN were calculated. The main contribution to the enthalpy of solvation of formamide andN-methylformamide is from specific interactions, while forN,N-dimethylformamide and hexamethylphosphoric triamide it is from nonspecific interactions. The values obtained are compared with those for solutions of the amides mentioned in water and methanol. Translated fromIzvestiya Akademii Nauk. Seriya Khimicheskaya, No. 10, pp. 1730–1735, October, 1993.     

Enthalpies of Dilution of Colchicine in Aqueous NaCl Solutions

The concentration effect on the dilution enthalpies (Δ_dil H _m) of colchicine (COL) in aqueous NaCl solutions has been investigated by isothermal titration microcalorimetry at 298.15 K. The corresponding homogeneous enthalpic interaction coefficients have been calculated according to the excess enthalpy concept. The results show that the dilution enthalpies of COL in aqueous NaCl solutions at different mass fractions are positive. The overall trend is that enthalpies of dilution become more positive with the increase of the salt mass fraction. The values of enthalpic pair-wise interaction coefficients, h ₂, have been obtained by fitting the data of the enthalpies of dilution with a viral expansion. The results can be interpreted from the view of solute-solute and solute-solvent interactions involved in the solvent effects.     

Standard enthalpies of dissolution of L-alanine in the water solutions of glycerol, ethylene glycol, and 1,2-propylene glycol at 298.15 K

The integral enthalpies of dissolution Δ_sol H ^m of L-alanine in mixtures of water with glycerol, ethylene glycol, and 1,2-propylene glycol under the concentration of organic solvents up to 0.32 mole fraction were measured by means of calorimetry. The standard values of the dissolution enthalpies (Δ_sol H ^o) and transfer enthalpies (Δ_tr H ^o) of amino acids from water to the mixed solvent were calculated. It was shown that the calculated enthalpic coefficients of pair interactions of L-alanine with cosolvent molecules have positive values. The data obtained are interpreted from the viewpoint of prevalence of different types of interactions in the solutions and influence of the cosolvents nature on the thermo-chemical characteristics of amino acid dissolution.     

Enthalpy characteristics of dilute solutions of acetonitrile

The enthalpies of mixing of acetonitrile with formamide,N-methylformamide,N,N-dimethylformamide, and hexamethylphosphoric triamide were measured in the temperature interval from 283.15 to 328.15 K. The enthalpy coefficients of binary and ternary interactions were calculated by the methods of the McMillan-Mayer theory. The contributions to the enthalpy of solution due to the formation of a cavity in the solvent, Δ_cav H°, and those due to the interaction of the solute with the solvent, Δ_int H°, were determined. The enthalpies of the specific and non-specific solvation of acetonitrile in the corresponding amides were calculated. Specific interactions were found to contribute the most to the solvation enthalpy of acetonitrile. The obtained values were compared with analogous values for solutions of acetonitrile in water and alcohols. Translated fromIzvestiya Akademii Nauk. Seriya Khimicheskaya, No. 2, pp. 289–293, February, 1997.     

Calculations of enthalpies of formation of carbenes in the ground state in the gas phase

Known enthalpies of formation (Δ_f H ^o) of carbenes in the ground state in the gas phase were analyzed; the prospects for the theoretical evaluation of (Δ_f H ^o) were considered. The (Δ_f H ^o) values of carbenes were calculated by the group-addition method, developed previously for free radicals, as well as by the AM1 and PM3 quantum-chemical methods; these methods were compared. Translated fromIzvestiya Akademii Nauk. Seriya Khimicheskaya, No. 1, pp. 57–63, January, 1997.     

The thermochemical characteristics of solution of L-cysteine and L-asparagine in aqueous 1,4-dioxane and acetone

The integral heats of solution Δ_sol H ^m of L-cysteine and L-asparagine in mixtures of water with 1,4-dioxane and acetone were measured by solution calorimetry at organic solvent concentrations of up to 0.30 mole fractions. The standard enthalpies of solution (Δ_sol H ^o) and transfer (Δ_tr H ^o) of amino acids from water to mixed solvents were calculated. The calculated enthalpy coefficients of pair interactions of L-cysteine and L-asparagine with cosolvent molecules were positive. The results were interpreted from the point of view of the predominance of interactions of various types in solutions and the influence of the nature of cosolvents and amino acid side substituents on the thermochemical characteristics of solution.     

Standard enthalpy of formation of (ClOF2)2[NiF6](cryst.)

The enthalpies of reaction between crystalline (ClOF₂)₂[NiF₆] and water and an aqueous solution of alkali are measured at 298.15 K using a highly sensitive isothermal shell calorimeter. On the basis of these values and the published data, the standard enthalpy of formation of the studied compound is found by two independent methods; its value is Δ _f H^o(ClOF₂)₂[NiF₆]](cryst.) = −1158 ± 11 kJ/mol.     

Conductivity Studies of <Emphasis Type="Italic">n</Emphasis>-Tetrabutylammonium Tetraphenylborate in 3-Pentanone in the Temperature Range from 283.15 to 329.15 K

The molar conductivities (Λ) of solutions of n-tetrabutylammonium tetraphenylborate (NBu₄BPh₄) in 3-pentanone have been measured in the temperature range from 283.15 to 329.15 K. The conductance data have been analyzed using the Lee-Wheaton conductivity equation with the distance parameter (a) set at Bjerrum’s pairing distance, and the limiting molar conductivities (Λ_o) and the association equilibrium constants (K _A) have been derived. The limiting ion conductivities (λ_±^o) have been evaluated according to the method of Krumgalz. The λ₊ ^o values have been compared with λ₊ ^o values calculated from the empirical equation of Gill. The thermodynamic functions, Gibbs energy (Δ G _A ^o), enthalpy (Δ H _A ^o) and entropy (Δ S _A ^o) for the process of ion-pair formation as well as the activation energy of the ionic movement (ΔH ^∗) have been evaluated. The obtained results are discussed in terms of ion-ion and ion-solvent interactions.     

The thermodynamic properties of S-lactic acid

The enthalpies of combustion and formation of S-lactic acid at 298.15 K, Δ_c H _m^o(cr.) = −1337.9 ± 0.8 and Δ_f H _m^o(cr.) = −700.1 ± 0.9 kJ/mol, were determined by calorimetry. The temperature dependence of acid vapor pressure was studied by the transpiration method, and the enthalpy of its vaporization was obtained, Δ_vap H ^o(298.15 K) = 69.1 ± 1.0 kJ/mol. The temperature and enthalpy of fusion, T _m (330.4 K) and Δ_m H ^o(298.15 K) = 14.7 ± 0.2 kJ/mol, were determined by differential scanning calorimetry. The enthalpy of formation of the acid in the gas phase was obtained. Ab initio methods were used to perform a conformational analysis of the acid, calculate fundamental vibration frequencies, moments of inertia, and total and relative energies of the stablest conformers. Thermodynamic properties were calculated in the ideal gas state over the temperature range 0–1500 K. A thermodynamic analysis of mutual transformation processes (the formation of SS- and RS(meso)-lactides from S-lactic acid and the racemization of these lactides) and the formation of poly-(RS)-lactide from S-lactic acid and SS- and RS(meso)-lactides was performed.