肌醇在氯化钠水溶液中的稀释焓和焓对相互作用

应用微量热法测定了298.15K时肌醇在纯水和氯化钠水溶液中的稀释焓,根据McMillan-Mayer理论计算了肌醇在不同浓度的氯化钠溶液中的2到4阶焓相互作用系数.结果表明,肌醇在氯化钠溶液中的焓对相互作用系数h2均为负值,并且随着氯化钠浓度的增大,h2的值呈增大趋势.根据溶质-溶质相互作用和溶质-溶剂相互作用对焓对相互作用系数的变化趋势进行了解释.     

D-甘露醇与D-山梨醇在氯化钠水溶液中的稀释焓

应用等温流动微量热法测定了298.15 K时互为旋光异构体的D-甘露醇与D-山梨醇在不同浓度的氯化钠水溶液中的稀释焓, 利用 McMillan-Mayer 理论计算了D-甘露醇与D-山梨醇在不同浓度的氯化钠水溶液中的焓对相互作用系数. 结果表明, D-甘露醇和D-山梨醇在氯化钠水溶液中的焓对相互作用系数h2均为正值, h2的值随着氯化钠浓度的增加皆逐渐增大, 但D-山梨醇的焓对相互作用系数h2增大的速率[dh2 /dm(NaCl)]比 D-甘露醇的要大. 根据两多元醇分子构象结构的差异， 溶质-溶质相互作用和溶质-溶剂相互作用对结果进行了解释.     

葡萄糖与醇在甲酰胺溶液中的焓相互作用参数

利用量热法测定了298.15K时葡萄糖在一些醇(甲醇、乙醇、1-丙醇、1-丁醇)与甲酰胺的混合溶剂中的溶解热.采用McMilan-Mayer方法,将溶液热力学过量性质与溶液中粒子的相互作用参数相关联,求得了粒子间的焓对相互作用参数和三分子相互作用参数,并就溶质-溶质间的相互作用及溶剂的影响进行了讨论.     

葡萄糖与杂环化合物在甲酰胺中的焓相互作用参数

由于糖具有特殊的生物和生理性质 ,在工业生产中已有广泛应用 ,故其溶液热力学性质已成为人们感兴趣的研究课题之一 .糖在水溶液中的热力学性质已见文献报道 [1] ,但在非水体系中的有关数据则较少报道 .研究表明 ,溶剂介质的变化对溶质的溶剂化状态和溶质间相互作用的影响较大 ,选用酰胺为溶剂可以获得模拟蛋白质环境条件下的溶质 -溶剂、溶质 -溶质间相互作用的信息 [2～ 4] .本文利用微量量热法测得了葡萄糖在杂环化合物与甲酰胺的混合溶剂中的溶解焓 .如果把杂环化合物作为 x,葡萄糖作为 y,按照 Mc Millan- Mayer[5 ] 理论 ,1 mol葡萄…     

甲酰胺在乙二醇-水混合溶剂中的稀释焓

酰胺是肽的基本结构单元, 而且在蛋白质的二级结构中与酰胺联系的氢键对蛋白质的稳定起着十分重要的作用. 作为蛋白质模型化合物热力学性质研究的一部分, 报道了甲酰胺在乙二醇水溶液中的稀释焓.      

水溶液中氯化钠-单糖的焓和熵相互作用参数

利用改进的精密半微量热量计精确测定了氯化钠水溶液和一些单糖(葡萄糖、半乳糖、木糖、阿拉伯糖和果糖)水溶液的稀释焓以及氯化钠水溶液与这些单糖水溶液的的混合焓。计算了氯化钠从水到糖-水溶液中的摩尔迁移焓及氯化钠-单糖在水溶液中的焓相互作用参数。结合Gibbs自由能参数得到了熵相互作用参数。这些结果揭示了糖和氯化钠相互作用与糖的立体化学的依赖关系。这些相互作用参数能够识别糖的立体化学结构。     

肌醇在纯水和卤化钠水溶液中稀释过程的热力学性质

应用微量热法测定了298.15 K时肌醇在纯水和卤化钠水溶液中的稀释焓, 根据McMillan-Mayer理论, 计算了肌醇在溶液中的二到四阶焓相互作用系数. 结果表明, 肌醇在卤化钠溶液中的焓对相互作用系数h2均为负值, 并且随着卤素阴离子半径的增大, h2的绝对值呈增大趋势.     

N,N-二甲基甲酰胺在不同浓度氯化钠水溶液中的稀释过程热力学

应用等温流动微量热法测定了298.15 K时N,N-二甲基甲酰胺(DMF)在纯水及不同浓度氯化钠水溶液中的稀释焓, 根据McMillan-Mayer理论计算得到各级同系焓相互作用系数. 结果表明, DMF在纯水及氯化钠水溶液中的焓对相互作用系数h2均为正值, 并且随着氯化钠浓度的增加, h2的值逐渐增大. 根据溶质-溶质相互作用和溶质-溶剂相互作用对结果进行了解释.     

木糖醇在纯水和碱金属卤化物水溶液中的稀释焓

应用等温流动微量热法测定了298.15 K时木糖醇在纯水和碱金属卤化物水溶液中的稀释焓, 根据McMillan- Mayer理论计算了木糖醇在溶液中的二到四阶焓相互作用系数. 结果表明, 木糖醇在碱金属卤盐溶液中的焓对相互作用系数h₂均为正值, h₂值随着碱金属阳离子或卤素阴离子半径的增大皆依次增大. 根据木糖醇参与的溶质-溶质, 溶质-溶剂等弱相互作用, 对该种多元醇在碱金属卤盐水溶液中的焓相互作用系数的变化进行了解释.     

葡萄糖与醇在甲酰0胺溶液中的焓相互作用参数

利用量热法测定了298．15K时葡萄糖在一些醇（甲醇、乙醇、1－丙醇、1－丁醇）与甲酰胺的混合溶剂中的溶解热。采用McMillan-Mayer方法,将溶液热力学过量性质与溶液中粒子的相互作用参数相关联,求得了粒子间的焓对相互作用参数和三分子相互作用参数,并就溶质－溶质间的相互作用及溶剂的影响进行了讨论。     

Enthalpic Interactions of Amino Acids with Glucose in Aqueous Solutions at 298.15 K

The enthalpies of mixing of aqueous glucose solutions and six kinds of aqueous amino acid solutions (glycine, L-alanine, L-serine, L-valine, L-proline, and L-threonine) and their respective enthalpies of dilution have been determined at 298.15 K using flow microcalorimetry. The experimental data have been analyzed in terms of the McMillan–Mayer model to obtain the heterotactic interaction coefficients. The results have been interpreted from the point of view of solute–solute interactions.     

Enthalpic Interaction of Amino Acids with Ethanol in Aqueous Solutions at 25°C

The enthalpies of mixing aqueous ethanol solutions and with aqueous amino acid solutions (glycine, L-alanine, L-serine, L-threonine, and L-proline) and their respective enthalpies of dilution have been determined at 25^°C by a flow microcalorimetric system. The experimental data have been analyzed in terms of McMillan-Mayer formalism to obtain the enthalpic virial coefficients for heterotactic interaction. The results have been interpreted from the point of view of solute-solute interactions.     

Enthalpic Interaction of Amino Acids with 2-Chloroethanol in Aqueous Solutions at 298.15 K

The enthalpies of mixing have been determined for five kinds of aqueous amino acids solutions (glycine, L-alanine, L-valine, L-serine, and L-proline) with 2-chloroethanol by an LKB-2277 Bio Activity Monitor at 298.15 K. In addition, the enthalpies of dilution at 298.15 K of aqueous solutions containing the five kinds of amino acids and 2-chloroethanol have been obtained. The heterotactic enthalpic pairwise interaction coefficients of the virial expansion of excess enthalpy were evaluated and interpreted from the point of view of solute–solute interactions. In comparison with ethanol, 2-chloroethanol shows a stronger exothermic interaction with amino acids because of its hydrophilic Cl atom and a more acidic –OH group. Using the additivity groups concept by Savage and Wood (SWAG), contributions of each of functional group of the amino acids and ethanol and 2-chloroethanol have been estimated.     

Heterotactic Enthalpic Interactions of L-Arginine with 2,2,2-Trifluoroethanol in Aqueous Solutions at 298.15, 303.15 and 310.15 K

The enthalpies of mixing of L-arginine with 2,2,2-trifluoroethanol and their respective enthalpies of dilution in aqueous solutions at 298.15, 303.15 and 310.15 K were determined as a function of the mole fraction by flow microcalorimetric measurement. These experimental results were analyzed to obtain heterotactic enthalpic interaction coefficients(hxy, hxxy, hxyy) according to the McMillan-Mayer theory. The hxy coefficients between L-arginine molecule studied and 2,2,2-trifluoroethanol molecule in aqueous...     

Electrochemistry of Europium in Aqueous and Aqueous Formamide Solutions

Abstract

The electrochemical behavior of the system Eu(III)/Eu(II) in aqueous formamide solutions was studied by current reversal chronopotentiometry at a mercury pool electrode, in 1 M NaClO₄ The results indicate that double layer effects must be considered rather that ion solvation effects when explaining the influence of formamide on the Eu(III)/Eu(II) electrode reaction.     

Salting-Out of Some Alkyl Acetates in Aqueous Sodium Chloride Solutions

Summary.  Solubilities of methyl acetate (MeOAc), ethyl acetate (EtOAc), 1-propyl acetate (1-PrOAc), 1-butyl acetate (1-BuOAc), 2-methyl-1-propyl acetate (iso-BuOAc), 2-butyl acetate (sec-BuOAc), 2-methyl-2-propyl acetate (ter-BuOAc), 1-pentyl acetate (1-PeOAc) and 1-hexyl acetate (1-HeOAc) in water and in aqueous sodium chloride solutions at concentrations ranging up to 1.0 molċdm⁻³ were determined at 25.0°C by analyzing the saturated aqueous or salt solutions. Solubility ratios of alkyl acetates in pure water and in aqueous sodium chloride solution were calculated and found to be linearly dependent on the concentration of sodium chloride. The solubility ratios were also calculated by the approach of the scaled particle theory and according to the theories of McDevit and Long, Cross, Conway et al., and Aveyard. All these theories, except that of Conway, correctly predict the order of magnitude of the experimental results, but do not discriminate between isomeric butyl acetates. The theoretical values obtained from the scaled particle and Aveyard theories coincide well with the experimental values, especially for the higher alkyl acetates. The purely electrostatic theory of Conway et al. not even predicts the salting-out effect for the alkyl acetates investigated. Received July 12, 1999. Accepted September 23, 1999     

Enthalpic Interaction Coefficients of Formamide in Aqueous Methanol and Ethanol Solutions at 298.15 K

The dilution enthalpies of formamide in aqueous methanol and ethanol solutions have been determined using a CSC-4400 isothermal calorimeter at 298.15 K. The homogeneous solution enthalpic interaction coefficients have been calculated over a range of alcohol concentrations according to the excess enthalpy concept. The results show that the enthalpic pair interaction coefficients h ₂ of formamide are negative in aqueous alcohol solutions and pass through a minimum in mixed solvents, whereas the h ₂ coefficients of formamide in aqueous ethanol solutions are more negative than those in aqueous methanol solutions. The results are discussed in terms of solute-solute and solute-solvent interactions.     

Enthalpic interaction between α-amino acids and pyridine and methylpyridine in aqueous solutions

Enthalpies of dilution of aqueous L-serine, pyridine and methylpyridine solutions and their enthalpies of mixing have been determined by a mixing-flow microcalorimeter at 298.15 K. The data have been analyzed in terms of McMillan-Mayer formalism to fit to virial polynomials from which the heterotactic enthalpic pairwise interaction coefficients, h _xy, betweenL-serine and pyridine and methylpyridine isomers have been evaluated. The results obtained in the present paper are compared with those reported in the earlier paper about glycine and L-alanine in the same organic solvent aqueous solutions, giving a global insight of the interaction mechanism between the a-amino acids and pyridine and methylpyridine from the point of view of solute-solute interactions and substituent effects of methyl groups introduced into the pyridine ring. This revised version was published online in July 2006 with corrections to the Cover Date.     

D-甘露醇与D-山梨醇在纯水和卤化钠水溶液中的稀释焓

应用等温流动微量热技术测定了298.15 K下D-甘露醇和D-山梨醇在纯水和卤化钠水溶液中的稀释焓,利用M cM illan理论计算了D-甘露醇和D-山梨醇在纯水和卤化钠水溶液中焓相互作用系数.结果表明,D-甘露醇和D-山梨醇在纯水和卤化钠水溶液中的二阶焓相互作用系数均为正值,并随着卤离子半径的变化而相应变化;且同种溶剂中,D-甘露醇的二阶焓相互作用系数要大于D-山梨醇的.结合两分子结构的差异,通过溶质-溶质相互作用和溶剂-溶质相互作用对这一结果进行了讨论.