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1.
Enthalpies of the dissolution of DL-α-alanyl-DL-norleucine are determined by calorimetry in aqueous solutions of formamide (FA), N-methylformamide (MFA), N,N-dimethylformamide (DMF), and N,N-dimethylacetamide (DMA) at a concentration of amides of x 2 = 0–0.4 molar parts and T = 298.15 K. Standard values of enthalpies of dissolution Δsol H o and Δtr H o of DL-α-alanyl-DL-norleucine transfer from water to binary solvent are calculated, along with the enthalpy coefficients of pair interactions h xy of DL-α-alanyl-DL-norleucine with amide molecules. The effect of the composition of water-organic mixtures and the structure of amides on the enthalpy characteristics of dissolution and transition of DL-α-alanyl-DL-norleucine is considered. Quantitative estimates of the contributions to energy from DL-α-alanyl-DL-norleucine-amides pair interactions determined by the polarity, polarizability, and electron acceptor and electron donor ability of organic cosolvents are given using the Kamlet-Taft correlation equation.  相似文献   

2.
The integral enthalpies of solution (298.15 K) of DL-α-alanine in water-organic solvent mixtures were measured at organic component concentrations x 2 = 0–0.4 mole fractions. The organic solvents used were acetonitrile (ACN), formamide (FA), N,N-dimethylformamide (DMFA), and N,N-dimethylsulfoxide (DMSO). The standard enthalpies of solution Δsol H o, solvation Δsolv H o, and transfer (Δtr H o) of DL-α-alanine from water to mixed solvents were calculated. The influence of the structure and properties of solutes and mixture composition on solute thermochemical characteristics was considered. The solution of DL-α-alanine in the mixtures studied was endothermic over the whole range of organic component concentrations. The Δsol H o, Δtr H o, and Δsolv H o values as functions of x 2 can pass extrema (DMSO and DMFA), be almost independent of mixed solvent composition (FA), or be exothermic and monotonic functions (ACN). The enthalpy coefficients of pair interactions (h xy ) between DL-α-alanine and organic solvent molecules were calculated. The linear Kamlet-Taft equation was used to correlate the h xy values with the properties of organic solvents.  相似文献   

3.
The method of dissolution calorimetry was used to measure the integral enthalpy of dissolution ??sol H m of DL-alanine in mixtures of water with glycerol, ethylene glycol, and 1,2-propylene glycol at a concentration of organic solvent up to 0.32 mole fraction. The standard dissolution enthalpy (??sol H 0) and transport enthalpy of amino acids from water to mixed solvent (??tr H 0) were calculated. The calculated enthalpy coefficients of pair interactions of the DL-alanine molecules with the polyol molecules are positive and less than these values for L-alanine. The effect of interactions of different types in solution and the structural features of biomolecules and co-solvents on the enthalpy of dissolution characteristics of amino acids were considered.  相似文献   

4.
The integral enthalpies of dissolution Δsol 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 (Δsol H o) and transfer enthalpies (Δtr 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.  相似文献   

5.
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 (Δcav H 0) and due to solute-solvent interaction (Δint 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.  相似文献   

6.
Integral enthalpies of dissolution Δsol H m of DL-valine are measured via calorimetry of dissolution in aqueous solutions of glycerol, ethylene glycol, and 1,2-propylene glycol. Standard values of the enthalpies of dissolution (Δsol H ) and transfer (Δtr H ) of amino acid from water to mixed solvent are calculated from the resulting experimental data. The enthalpy coefficients for pair interactions hxy of amino acid with polyatomic alcohol molecules are calculated using the McMillan-Meyer theory and have positive values. The obtained results are discussed in light of the theory of the predomination of various types of interactions in mixed solutions and the effect of structural features of interacting biomolecules on the thermochemical parameters of the dissolution of amino acids.  相似文献   

7.
The integral enthalpies of solution of L-α-alanyl-L-α-alanine in water-ethanol, water-n-propanol, and water-isopropanol mixtures were measured calorimetrically at alcohol concentrations x 2 ranging from 0 to 0.4 mole fractions. The standard enthalpy of peptide solution Δsol H o and transfer Δtr H o from water into a mixed solvent were calculated. The effect of the structure and properties of peptides and mixture composition on the enthalpy characteristics is discussed. The enthalpy coefficients of pair interactions h xy between L-α-alanyl-L-α-alanine and alcohol molecules were calculated; these coefficients were positive and increased in the series ethanol, n-propanol, isopropanol. The analysis performed allowed the differences in the thermodynamic characteristics of solution of L-α-alanyl-L-α-alanine and DL-α-alanyl-DL-α-alanine in water-alcohol mixtures to be determined.  相似文献   

8.
Integral enthalpies of dissolution Δsol H m of L-alanine and L-serine are measured via the calorimetry of dissolution in aqueous solutions of xylitol, D-sorbitol, and D-mannitol. Standard enthalpies of dissolution (Δsol H ) and the transfer (Δtr H ) of amino acids from water to binary solvent are calculated from the experimental data. Using the McMillan-Mayer theory, enthalpy coefficients of pairwise interactions h xy of amino acids with molecules of polyols are calculated that are negative. The obtained results are discussed within the theory of the prevalence of different types of interactions in mixed solutions and the effect of the structural features of interacting biomolecules on the thermochemical parameters of dissolution of amino acids.  相似文献   

9.
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.  相似文献   

10.
The integral heats of solution Δsol 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 (Δsol H o) and transfer (Δtr 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.  相似文献   

11.
The integral enthalpies of solution Δsol H m of L-cysteine and L-asparagine in mixtures of water with ethanol, n-propanol, and isopropanol at a mole fraction of alcohol of up to 0.32 were determined by calorimetry of solution. The standard enthalpies of solution (Δsol H 0) of L-serine and of its transfer (Δtr H 0) from water to a mixed solvent were calculated. The dependences of Δsol H 0 and Δtr H 0 on the composition of water-alcohol mixtures pass through a maximum. The calculated enthalpy coefficients of pair interaction of amino acids with alcohol molecules are positive and increase in the order ethanol, n-propanol, isopropanol. The data obtained were interpreted from the viewpoint of various types of interaction in solution and effect of the amino acid residue on the thermochemical characteristics of solution.  相似文献   

12.
Using data from calorimetric titration, standard thermodynamic parameters logK , Δr G , Δr H , and TΔr S of the formation of 18-crown-6 ether (18C6) molecular complex with triglycine (3Gly), [3Gly18C6] in H2O-EtOH solvents with contents of ethanol x ranging between 0.0 and 0.5 mole fractions are calculated. Increasing the concentration of EtOH in the solvent is found to raise the reaction’s exothermicity from ?5.9 to ?21.0 kJ mol?1 and logK [3Gly18C6] from 1.10 to 2.53. A comparative analysis of the effect the composition of H2O-EtOH solvent has on the reactions of [3Gly18C6] and [Gly18C6] formation is performed. As in case of [Gly18C6] formation, the changes in the complex’s enthalpy of solvation Δtr H ([3Gly18C6]) are close to the Δtr H (18C6) parameter and differ considerably from the Δtr H (3Gly) value, testifying to the crucial role 18C6 plays in changing the [3Gly18C6] state of solvation. The ratio between solvation contributions from reagents to Δtr G of [3Gly18C6] formation is found to differ from that the one between the corresponding contributions to Δtr H r o : in transferring from water to H2O-EtOH mixtures, the increase in the positive Δtr G (18C6) values is slight and therefore negligible when compared to Δtr G (3Gly).  相似文献   

13.
Calorimetric measurements of enthalpies of solution Δsol 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 Δsol H 0 and enthalpy of transfer Δtr 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.  相似文献   

14.
Solution enthalpies of DL-α-alanyl-DL-α-asparagine (AlaAsn) in water-formamide, water-N-methylformamide, water-N,N-dimethylformamide, and water-N,N-dimethylacetamide mixtures were measured in the range of amide mole fractions x 2 = 0–0.3. The standard enthalpies of solution (Δsol H°) and transfer (Δtr H°) of AlaAsn from water to the binary solvent and enthalpy coefficients of pair-wise interactions (h xy ) of AlaAsn with amide molecules were calculated. The influence of the composition of the water-organic mixture on the enthalpy characteristics of AlaAsn is discussed. It is shown that the enthalpy characteristics of solution and transfer of AlaAsn are related to the structure of amides.  相似文献   

15.
Heat effects of tetrabutylammonium bromide dissolution in mixtures of formamide with methanol and ethylene glycol at 25°C were determined. Partial molar enthalpies of the components of formamide-ethylene glycol mixtures at 25°C were measured by the calorimetric method, and the mixing enthalpies of this system were determined. Within the limits of the second approximation of the Debye-Hueckel theory the standard enthalpies of dissolution Δdis H 0 were calculated, and the enthalpies of Bu4NBr transfer from formamide in its mixtures with water methanol and ethylene glycol were found on this basis. The enthalpy parameters of Bu4NBr pair interactions with the components of the formamide-water, formamide-methanol, and formamide-ethylene glycol mixtures were calculated. The results obtained were compared with the data for the systems containing N-methylformamide and N,N-dimethylformamide.  相似文献   

16.
The integral enthalpies of dissolution Δsol H m for N-acetylglycine in aqueous solutions of glycerol, ethylene glycol and 1,2-propylene glycol are measured via solution calorimetry. The standard enthalpies of dissolution (Δsol Н 0) and transfer (Δtr Н 0) for N-acetylglycine from water to aqueous solutions of polyhydric alcohols are calculated from experimental data. Positive values of enthalpy coefficients of pair interactions h xy for amino acids and polyol molecules are calculated using the McMillan–Mayer theory. The results are discussed using an approach for evaluating different types of interactions in ternary systems and the effect the structural features of interacting biomolecules have on the thermochemical characteristics of N-acetylglycine dissolution.  相似文献   

17.
The thermochemical dissolution of L-valine in solvent mixtures H2O + (formamide, N-methylformamide, and N,N-dimethylformamide) is studied at an organic component concentration of x2 = 0–0.35 molar fractions and a temperature of 298.15 K. The experimental data are used to calculate standard enthalpies of dissolution, the transferring of L-valine from water to a mixed solvent, and the enthalpy coefficients of pairwise interactions (hxy) with organic solvent molecules. The correlation between the enthalpy characteristics of the dissolution of L-valine with the composition of aqueous organic mixtures and the nature of the organic solvent (its physicochemical properties) is determined. A comparative analysis of the values of hxy of a number of aliphatic L-amino acids in similar solvent mixtures with the hydrophobicity parameters of their side chains is performed.  相似文献   

18.
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 Δsol H 0 and transfer Δtr 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.  相似文献   

19.
The integral enthalpies of solution Δsol H m of L-serine in mixtures of water with acetonitrile, 1,4-dioxane, dimethylsulfoxide (DMSO), and acetone were measured by solution calorimetry at organic component concentrations up to 0.31 mole fractions. The standard enthalpies of solution (Δsol H°), transfer (Δtr H°), and solvation (Δsolv H°) of L-serine from water into mixed solvents were calculated. The dependences of Δsol H°, Δsolv H°, and Δtr H° on the composition of aqueous-organic solvents contained extrema. The calculated enthalpy coefficients of pair interactions of the amino acid with cosolvent molecules were positive and increased in the series acetonitrile, 1,4-dioxane, DMSO, acetone. The results obtained were interpreted from the point of view of various types of interactions in solutions and the influence of the nature of organic solvents on the thermochemical characteristics of solutions.  相似文献   

20.
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 (ΔsolH m ) and the transfer of dipeptides (ΔtrH m ) from water to aqueous SDS solutions are calculated using the experimental data. The dependences of ΔsolH m and ΔtrH 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.  相似文献   

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