Thermodynamics of the complex formation between Cu<Superscript>2+</Superscript> and triglycine in water–ethanol solutions at 298 K

Thermodynamic functions Δ_r H, Δ_r G, and TΔ_r S of the complex formation between Cu²⁺ and triglycine in water–ethanol solutions are calculated on the basis of calorimetric data. It is found that raising the concentration of EtOH results in a monotonic increase in the exothermic effect of [CuHL]²⁺ complex formation due to the weakening of triglycine solvation with the mutual compensation of ion solvation contributions. The enthalpy of [CuL]⁺ complex formation has an exothermic maximum at 0.1?0.3 molar fractions of EtOH due to competition between the solvation contributions from ions and ligands.     

The thermochemical characteristics of solution of DL-α-alanylglycine and DL-α-alanylalanine in water-alcohol mixtures at 298.15 K

The integral enthalpies of solution of DL-α-alanylglycine and DL-α-alanylalanine in water-ethanol, water-n-propanol, and water-isopropanol mixtures were measured calorimetrically at alcohol concentrations x ₂ = 0?0.4 mole fractions. The standard enthalpies of solution (Δ_sol H°) of the peptides and their transfer (Δ_tr H°) from water into the mixed solvents were calculated. The influence of the structure and properties of the solutes and mixture composition on the enthalpy characteristics were considered. The Δ_sol H° = f(x ₂) and Δ_tr H° = f(x ₂) dependences were found to have extrema. The enthalpy coefficients of pair interactions (h _xy ) between the peptide and alcohol molecules were calculated. The coefficients were positive and increased in the series ethanol, n-propanol, isopropanol.     

Heat capacity and thermodynamic functions of ferrocenemethanol

The heat capacity (C _{p, m}) of ferrocenemethanol (FM) C₅H₅FeC₅H₄CH₂OH have been measured by the low-temperature adiabatic calorimetry method in the range 6–371 K. The triple point temperature, the enthalpy of fusion, and the purity of the substance under consideration have been determined. The ideal gas thermodynamic functions of FM—absolute entropy S _m(g) ⁰ and change in the enthalpy Δ ₀ ^T H _m at 298.15 K—have been derived from the heat capacity data and the known values of the saturation vapor pressure and enthalpy of sublimation. The ideal gas thermodynamic functions C _{p, m} ⁰ and S _m(g) ⁰ and the enthalpy of formation of FM have been calculated by the empirical difference method at T = 298.15 K. The experimental and calculated values of the thermodynamic functions are consistent within error limits, which proves their reliability.     

DFT study of small aluminum and boron hydrides: isomeric composition and physical properties

The structure, energetics, and physical properties, including rotational constants, characteristic vibrational temperatures, dipole moment, static polarizability, HOMO-LUMO gap, formation enthalpy and collision diameter of different isomeric forms of atomic Al _n H _m and B _n H _m clusters with n = 1..4 and all feasible m numbers are studied within the density functional theory framework. The search of isomer structures has been accomplished using multistep hierarchical algorithm. Temperature dependences of thermodynamic functions (enthalpy, entropy and specific heat capacity) have been calculated both for the individual isomers and for the ensemble of isomers with equilibrium composition for each class of clusters, taking into account the anharmonicity of cluster vibrations and the contribution of excited electronic states. The prospects of the application of small atomic Al _n H _m and B _n H _m clusters as the components of energetic and hydrogen storage materials are also discussed.     

The enthalpy of solution of DL-α-alanyl-DL-α-valine depending on the composition of water-alcohol binary solvents at 298.15 K

The integral enthalpies of solution of DL-α-alanyl-DL-α-valine in water-ethanol, water-n-propanol, and water-isopropanol mixtures at alcohol concentrations x ₂ = 0–0.4 mole fractions were measured calorimetrically. The enthalpies of solution of the peptide Δ_sol H° and transfer from water to a mixed solvent Δ_tr H° were calculated. The effect of the structure and properties of the peptide and mixture composition on the enthalpy characteristics of the peptide are discussed. The enthalpy coefficients of pair interactions h _xy of DL-α-alanyl-DL-α-valine with alcohol molecules were calculated. It was found that they were positive and increased in the series ethanol, n-propanol, isopropanol. An analysis of the results allows the general features of changes in the thermodynamic parameters of solution of peptides of the DL-α-alanine series with different amino acid residues in water-alcohol mixtures to be established.     

The enthalpies of solution and solvation of glycine in mixed water-formamide solvents at 298.15 K

The enthalpies of solution (ΔH _sol ^o ) of glycine in aqueous formamide, N-methylformamide, N,N-dimethylformamide, and N,N-diethylformamide were determined by calorimetry at 298.15 K over the concentration range x ₂=0–0.3 mole fractions. The enthalpies of glycine solvation (ΔH _solv ^o ) and transfer from water to mixed solvents (ΔH _tr ^o ) were calculated. The ΔH _sol ^o =f(x ₂) dependences for glycine in water-N-and water-N,N-substituted amide mixtures had extrema and, in water-formamide mixtures, this dependence was a smooth function, whose values changed in the opposite direction. The enthalpy coefficients of pair glycine-amide interactions were calculated. The interrelation between the enthalpy characteristics of solution, transfer, and solvation of glycine and the structure and physicochemical characteristics of solvents, on the one hand, and the composition of mixtures, on the other, was revealed.     

Measuring the enthalpies of interaction between glycine,L-cysteine,glycylglycine, and sodium dodecyl sulfate in aqueous solutions

Calorimetric measurements of enthalpies of solution Δ_sol H ^m for glycine, L-cysteine, and glycylglycine in aqueous solutions of sodium dodecyl sulfate (SDS) with concentrations of up to 0.05 mol kg^–1 are made. Standard enthalpy of solution Δ_sol H ⁰ and enthalpy of transfer Δ_tr H ⁰ of the dipeptide from water into mixed solvent are calculated. The calculated enthalpy coefficients of paired interactions of amino acids and dipeptide with SDS prove to be positive. Hydrophobic interactions between the biomolecules and SDS are found to have a major impact on the enthalpies of interaction in the three-component systems under study, within the indicated range of concentrations.     

Thermochemistry of glycyl-<Emphasis Type="Italic">DL</Emphasis>-α-alanine dissolution in water-alcohol solutions at 298.15 K

Integral enthalpies of glycyl-DL-α-alanine dissolution in aqueous solutions of ethanol, 1-propanol, and 2-propanol at concentrations of alcohols up to 0.4 mol fraction were measured by the calorimetry method. Standard values of the enthalpies of the peptide dissolution Δ_sol H ⁰ and transfer Δ_tr H ⁰ from water in mixed solvents were calculated. Dependences of the thermochemical characteristics of glycyl-DL-α-alanine dissolution on the concentration of cosolvents are of an extreme character. Within the limits of McMillan-Mayer’s theory enthalpy coefficients of pairwise interactions (h _xy ) of the studied compound with molecules of alcohols were calculated. They have positive values increasing in the series ethanol, 1-propanol, 2-propanol. The effect of the structure of dipeptides and composition of water-alcohol solvents on the dissolution enthalpy characteristics was considered on the basis of the obtained experimental and calculated data.     

Vapor pressure and heat capacities of perfluoro-<Emphasis Type="Italic">N</Emphasis>-(4-methylcyclohexyl)piperidine

Heat capacities of perfluoro-N-(4-methylcyclohexyl)piperidine (PMCP) have been measured by low-temperature adiabatic calorimetry. The purity of the compound, its triple-point temperature, and its enthalpy and entropy of fusion have been determined. The saturated vapor pressure was determined by comparative ebulliometry as a function of temperature in the 6.2–101.6 kPa pressure range and 374.2–460.9 K temperature range. The calorimetric enthalpy of vaporization at T = 298.15 K has been measured. The following thermodynamic properties were calculated for PMCP: normal boiling temperature, enthalpy of vaporization Δ_vap H _m ⁰ (T) as a function of temperature, and critical parameters. The enthalpies of vaporization at 298.15 K obtained experimentally and by calculation methods match within their error limits, which validates their adequacy and the adequacy of the Δ_vap H _m ⁰ = f(T) equation as an extrapolation.     

The thermochemical characteristics of solution of DL-α-alanylglycine and DL-α-alanyl-DL-α-alanine in water-organic solvent mixtures at 298.15 K

The integral enthalpies of solution of DL-α-alanylglycine and DL-α-alanyl-DL-α-alanine in water-organic solvent (acetonitrile, 1,4-dioxane, acetone, N,N-dimethylformamide, and N,N-dimethylsulfoxide) mixtures were measured at organic component concentrations x ₂ = 0–0.4 mole fractions and T = 298.15 K. The standard enthalpies of solution (Δ_sol H°) and transfer (Δ_tr H°) of the peptides from water into mixed solvents were calculated. The influence of the structure and properties of solutes and mixture composition on the thermochemical characteristics of the peptides was considered. The enthalpy coefficients of pair interactions (h _xy ) of DL-α-alanylglycine and DL-α-alanyl-DL-α-alanine with organic solvent molecules were calculated. The h _xy values were correlated with the properties of organic solvents using the Kamlet-Taft equation.     

The enthalpies of solution of L-α-alanyl-L-α-alanine in water-organic solvent mixtures at 298.15 K

The integral enthalpies of solution (T = 298.15 K) of L-α-alanyl-L-α-alanine in aqueous-organic solvents (acetonitrile, 1,4-dioxane, acetone, formamide, N-methylformamide, N,N-dimethylformamide, N,N-diethylformamide, and N,N-dimethylsulfoxide) were measured at organic component concentrations x ₂ = 0–0.3 mole fractions. The standard enthalpies of solution (Δ_sol H ^o) and transfer (Δ_tr H ^o) of the peptide from water into mixed solvents were calculated. The influence of the structure and properties of solutes and mixture composition on solute thermochemical characteristics is considered. The enthalpy pair interaction coefficients h _xy between L-α-alanyl-L-α-alanine and organic solvent molecules were calculated. The linear Kamlet-Taft four-parameter equation was used to reveal correlation between the h _xy values and the properties of organic solvents.     

Thermodynamic parameters of phase transitions of perfluoro-N-(4-methylcyclohexyl)piperidine

The heat capacity of perfluoro-N-(4-methylcyclohexyl)piperidine (PMCP) was measured by low-temperature adiabatic calorimetry. The purity of the substance (N ₁ = 99.66 mol %), triple point temperature (T _tp = 293.26 K), and enthalpy of fusion (Δ_fus H _m ^° = 8.32 kJ/mol) were determined. The enthalpy of vaporization was measured by calorimetry at 298.15 K (Δ_vap H _m ^° (298.15 K) = 56.56 kJ/mol). The temperature dependence of the saturated vapor pressure of PMCP over the pressure range 6.2–101.6 kPa was determined by comparative ebulliometry. The normal boiling point (T _n.b. = 460.74 K), ehthalpies of vaporization (at various temperatures), and critical parameters of PMCP were calculated. The calculated and experimental values of Δ_vap H _m ^° (298.15 K) agree to within measurement errors, which proves the reliability of these values and pT parameters used in calculations.     

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.     

SAMPL6: calculation of macroscopic p<Emphasis Type="Italic">K</Emphasis><Subscript>a</Subscript> values from ab initio quantum mechanical free energies

Macroscopic pK_a values were calculated for all compounds in the SAMPL6 blind prediction challenge, based on quantum chemical calculations with a continuum solvation model and a linear correction derived from a small training set. Microscopic pK_a values were derived from the gas-phase free energy difference between protonated and deprotonated forms together with the Conductor-like Polarizable Continuum Solvation Model and the experimental solvation free energy of the proton. pH-dependent microstate free energies were obtained from the microscopic pK_as with a maximum likelihood estimator and appropriately summed to yield macroscopic pK_a values or microstate populations as function of pH. We assessed the accuracy of three approaches to calculate the microscopic pK_as: direct use of the quantum mechanical free energy differences and correction of the direct values for short-comings in the QM solvation model with two different linear models that we independently derived from a small training set of 38 compounds with known pK_a. The predictions that were corrected with the linear models had much better accuracy [root-mean-square error (RMSE) 2.04 and 1.95 pK_a units] than the direct calculation (RMSE 3.74). Statistical measures indicate that some systematic errors remain, likely due to differences in the SAMPL6 data set and the small training set with respect to their interactions with water. Overall, the current approach provides a viable physics-based route to estimate macroscopic pK_a values for novel compounds with reasonable accuracy.     

Thermodynamics of the terpolymer of carbon monoxide,ethylene, and 1-butene

The heat capacity and the temperatures and enthalpies of physical transformations of the alternating terpolymer of carbon monoxide, ethylene, and 1-butene (the content of butene units is 10.7 mol.%) were studied by adiabatic and differential scanning calorimetry in the temperature range from 6 to 520 K. The energy of terpolymer combustion was measured at 298.15 K on an calorimeter with an isothermal shell and static bomb. The standard thermodynamic functions C°_p(T), H°(T)–H°(0), S°(T)–S°(0), and G°(T)–H°(0) for the range from Т → 0 to 400 K, the standard enthalpy of combustion, and the thermodynamic parameters of formation of the partially crystalline CO—ethylene—1-butene terpolymer at 298.15 K, as well as the thermodynamic characteristics of its synthesis in the range from T → 0 to 400 K were calculated.     

Synthesis and study of high-temperature heat capacity of erbium orthovanadate

Orthovanadate ErVO₄ has been prepared by solid-phase synthesis from a stoichiometric mixture of high pure V₂O₅ and chemically pure Er₂O₃ by multistage calcination in air in the temperature range 873–1273 K. The effect of temperature (380–1000 K) on the heat capacity of orthovanadate ErVO₄ was studied by hightemperature calorimetry. Thermodynamic properties of erbium orthovanadate (enthalpy change H°(T)–H°(380 K), entropy change S°(T)–S°(380 K), and reduced Gibbs energy Φ°(T)) have been calculated from the experimental C_p = f(T) data. It has been shown that the specific heat varies in a row of oxides and orthovanadates of Gd-Lu naturally depending on the radius of the R³⁺ ion within the third and fourth tetrads.     

Viscosities and Surface Tensions of Phenetole with <Emphasis Type="Italic">N</Emphasis>-Methyl-2-pyrrolidone, <Emphasis Type="Italic">N</Emphasis>,<Emphasis Type="Italic">N</Emphasis>-Dimethylformamide and Tetrahydrofuran Binary Systems at Three Temperatures

Viscosities, η, and surface tensions, σ, of binary systems of phenetole (ethoxy benzene or ethyl phenyl ether) with N-methyl-2-pyrrolidone, N,N-dimethylformamide or with tetrahydrofuran were measured over the entire mole fraction range and at (298, 303 and 308) K. The experimental data was used to compute the deviations in viscosity, Δη, and surface tension, Δσ. Values of the excess Gibbs energy of activation G*^E, surface entropy S _σ and surface enthalpy H _σ were calculated. Viscosity data of the binary systems were calculated using the Grunberg and Nissan and the three-body and four-body McAllister correlations. The Redlich–Kister method was used for evaluation of coefficients and standard deviations for Δη, Δσ and G*^E. The results were interpreted in terms of the probable effect of molecular interactions between components as well as polarity.     

Thermodynamics of a third-generation poly(phenylene-pyridyl) dendron decorated with dodecyl groups in the range of <Emphasis Type="Italic">T</Emphasis> → 0 to 480 K

The heat capacity of a glassy third-generation poly(phenylene-pyridyl) dendron decorated with dodecyl groups is studied for the first time via high-precision adiabatic vacuum and differential scanning calorimetry in the temperature range of 6 to 520 K. The standard thermodynamic functions (molar heat capacity C_p^°, enthalpy H°(T), entropy S°(T), and Gibbs energy G°(T)-H°(0)) in the range of T → 0 to 480 K, and the entropy of formation at 298.15 K, are calculated on the basis of the obtained data. The thermodynamic properties of the dendron and the corresponding third-generation poly(phenylene-pyridyl) dendrimer studied earlier are compared.     

Thermal deformation thermodynamics of a smectite mineral

A method has been purposed to calculate some of the thermodynamic quantities for the thermal deformation of a smectite without using any basic thermodynamic data. The Hanç?l? (Keskin, Ankara, Turkey) bentonite containing a smectite of 88% by volume was taken as material. Thermogravimetric (TG) and differential thermal analysis (DTA) curves of the sample were obtained. Bentonite samples were heated at various temperatures between 25–900°C for the sufficient time (2 h) until to establish the thermal deformation equilibrium.Cation-exchange capacity (CEC) of heated samples was determined by using the methylene blue standard method. The CEC was used as a variable of the equilibrium. An arbitrary equilibrium constant (K _a) was defined similar to chemical equilibrium constant and calculated for each temperature by using the corresponding CEC-value. The arbitrary changes in Gibbs energy (ΔG _a ⁰ ) were calculated from K _a-values. The real change in enthalpy (ΔH ⁰) and entropy (ΔS ⁰) was calculated from the slopes of the lnK vs. 1/T and ΔG vs. T plots, respectively. The real changes in Gibbs energy (ΔG ⁰) and real equilibrium constant (K) were calculated by using the ΔH ⁰ and ΔS ⁰ values. The results at the two different temperature intervals are summarized as below: ΔG ₁ ⁰ =ΔH ₁ ⁰ ?ΔS ₁ ⁰ T=?RTlnK ₁=47000?53t, (200–450°C), and ΔG ₂ ⁰ =ΔH ₂ ⁰ -ΔS ₂ ⁰ T=?RTlnK ₂=132000?164T, (500–800°C).     

Thermochemistry of the Dissolution of Dipeptides Containing DL-α-Alanine in Aqueous Solutions of Sodium Dodecyl Sulfate at 298.15 K

Enthalpies of the dissolution of DL-α-alanylglycine (AlaGly), DL-α-alanyl-DL-α-alanine (AlaAla), DL-α-alanyl-DL-α-valine (AlaVal), and DL-α-alanyl-DL-norleucine (AlaNln) in an aqueous solution of sodium dodecyl sulfate (SDS) at SDS concentration of m = 0–0.07 mol kg^?1 and temperature Т = 298.15 K are measured via calorimetry. The standard values of the enthalpy of dissolution (Δ_solH ^m ) and the transfer of dipeptides (Δ_trH ^m ) from water to aqueous SDS solutions are calculated using the experimental data. The dependences of Δ_solH ^m and Δ_trH ^m the SDS concentration at a constant concentration of dipeptide are established. Thermochemical characteristics of the transfer of AlaGly, AlaAla, AlaVal, and AlaNln in the investigated range of SDS concentrations are compared. The results are interpreted by considering ion–ion, ion–polar, and hydrophobic–hydrophobic interactions between SDS and dipeptide molecules.