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.     

Thermodynamics of interactions between zwitterions of several l-α-amino acids and ethanol in aqueous solution

Dissolution enthalpies of l-α-alanine, l-α-valine and l-α-leucine in aqueous ethanol solutions have been measured by calorimetry at 298.15 K. The results obtained were used to calculate the enthalpic heterogeneous pair interaction coefficients between zwitterions of amino acids and a molecule of ethanol in water.     

水溶液中八种氨基酸与尿素的焓相互作用

用LKB-2277精密微热量计测定了298.15K时甘氨酸、L-丙氨酸、L-丝氨酸、L-脯氨酸、L-羟脯氨酸、L-蛋氨酸、L-苏氨酸和L-缬氨酸分别与尿素在水溶液中的混合过程焓变,根据McMillan-Mayer理论关联得到各组焓作用系数,并运用基团贡献法探讨了不同氨基酸与尿素分子的相互作用机制。结果表明,氨基酸的两性离子部分及α-碳上的非极性脂肪侧基、极性的羟基侧基和五元吡咯环侧基等对焓对作用系数具有不同的贡献。     

Heterogeneous interaction between zwitterions of some l-α-amino acids and ethanol molecule in water at 298.15 K

Dissolution enthalpies of l-α-aminobutyric acid, l-α-isoleucine, l-α-serine, l-α-threonine and l-α-cysteine in water and aqueous ethanol solutions have been measured by calorimetry at a temperature of 298.15 K. The obtained results were used to calculate the enthalpic heterogeneous pair interaction coefficients between zwitterions of amino acids and a molecule of ethanol in water. These values were interpreted in the terms of the hydrophobic or hydrophilic effects of the side chains of amino acids on their interactions with a polar molecule of ethanol in water.     

α-氨基酸-丁醇-水三元体系中分子间的异系焓相互作用

利用2277热活性检测仪的流动测量系统获得了298.15K时甘氨酸、L-丙氨酸、L-缬氨酸和L-脯氨酸分别与n-丁醇在水溶液中混合过程的焓变以及各自的稀释焓,依据McMillan-Mayer理论关联得到异系焓相互作用系数,讨论了不同氨基酸与n-丁醇分子的作用机理.对hxy值分析结果表明,不同氨基酸与n-丁醇分子间的异系焓作用系数的大小主要取决于氨基酸分子结构的差异,氨基酸的不同侧基(非极性或极性)对焓作用系数有着不同的贡献,焓作用系数值的相对大小最终取决于各基团之间竞争平衡的结果.脯氨酸特殊的五元吡咯环结构对hxy值有较大的正贡献;n-丁醇的疏水性比尿素或甲脲大得多.     

Enthalpic interactions of some α-amino acids with glycol in aqueous solutions at 298.15 K

The enthalpies of mixing of six kinds of aqueous amino acid solutions (Glycine, l-alanine, l-valine, l-serine, l-threonine and l-proline) and aqueous glycol solution and their respective enthalpies of dilution have been determined at 298.15 K using flow microcalorimetry. The experimental data have been analyzed according to the McMillan–Mayer formalism to obtain the heterotactic enthalpic interaction coefficients (h_xy). h_xy coefficients have been discussed from the points of view of solute–solute interactions.     

Heterogeneous interaction between zwitterions of amino acids and glycerol in aqueous solutions at 298.15 K

The enthalpies of mixing of six kinds of amino acid (glycine, L-alanine, L-valine, L-serine, L-threonine, and L-proline) with glycerol in aqueous solutions and the enthalpies of diluting of amino acid and glycerol aqueous solutions have been determined by flow microcalorimetry at 298.15 K. Employing McMillan–Mayer theory, the enthalpies of mixing and diluting have been used to calculate heterogeneous enthalpic pairwise interaction coefficients (h _xy ) between amino acids and glycerol in aqueous solutions. Combining h _xy values of amino acids with glycol in the previous study, the variations of the h _xy values between amino acids and glycerol have been interpreted from the point of view of solute–solute interactions.     

Enthalpic interactions of -alanine and -serine in aqueous urea solutions

The enthalpies of dilution of -alanine and -serine in various aqueous urea solutions have been determined by flow microcalorimetry at 298.15 K. The homogeneous enthalpic interaction coefficients over the whole range of aqueous urea solutions have been calculated according to the excess enthalpy concept. The results were interpreted from the point of view of solute–solute interactions moderated by solvent effects.     

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.     

Enthalpies of Dilution and Enthalpies of Mixing of Amino Acids with Sucrose in Aqueous Solutions at 298.15 K

The enthalpies of mixing of aqueous solutions have been determined for sucrose with six different amino acids (glycine, l-alanine, l-serine, l-valine, l-proline and l-threonine) at 298.15 K, by using a LKB-2277 flow microcalorimetric system. These results, along with the enthalpies of dilution of these solutes for the initial solutions, were used to determine the enthalpic interaction coefficients (h _xy, h _xyy, h _xxy) of the McMillan–Mayer Theory. The pair-wise cross interaction coefficients of amino acids and sucrose are discussed from the viewpoint of solute–solute interactions.     

水溶液中氨基酸与甲脲的焓相互作用

用LKB-2277精密微热量计测定了298.15 K时甘氨酸、L-丙氨酸、L-丝氨酸、L-缬 氨酸、L-苏氨酸和L-脯氨酸六种α-氨基酸分别与甲脲分子在水溶液中的混合过程焓变及 这些溶质分子在水溶液中的稀释焓.实验数据根据McMillan-Mayer理论进行回归分析,得到 各级交叉焓相互作用系数.讨论了不同氨基酸与甲脲分子的相互作用机制.结果表明,氨基酸 的两性离子部分、α-碳上的非极性脂肪侧基、极性的羟基侧基和五元吡咯环结构对交叉焓 对作用系数hxy具有不同贡献.与尿素相比,甲脲分子中-CH3基团的引入明显增强了分子的 疏水性.     

The enthalpy and entropy interaction parameters of cesium chloride with saccharides ( -glucose, -fructose and sucrose) in water at 298.15 K

The transfer enthalpies have been measured for cesium chloride from pure water to aqueous saccharides ( -glucose, -fructose and sucrose) solutions at 298.15 K. The McMillan–Mayer theory was employed to relate the excess thermodynamic function with a series of interaction parameters of solutes to obtain the enthalpy pair interaction parameters of cesium chloride with saccharides in water. Entropy interaction parameters can be evaluated through the enthalpy interaction parameters and the Gibbs free energy parameters. These parameters are discussed in detail to provide some information for the interaction of solute–solute and solute–solvent in CsCl–saccharide–water ternary system, and to investigate the influence of the size of metal ions and the number of hydroxyl in saccharides on these parameters.     

Interactions of Some Amino Acids with Aqueous Osmoprotectant Proline at 298.15 K: Volumetric and Calorimetric Studies

Apparent molar volumes of a homologous series of amino acids in aqueous proline solutions have been obtained from densities at 298.15 K, measured with a vibrating-tube digital densimeter. These data have been used to deduce the partial molar volumes of transfer from water to aqueous proline solutions; these partial molar volumes of transfer are found to be positive for glycine, alanine, α-amino-n-butyric acid and valine, whereas they are negative for leucine. The number of water molecules hydrated to the amino acids was estimated from the partial molar volume data. In order to supplement this information, enthalpies of transfer of aqueous amino acids from water to 0.1, 2.25 and 1 mol⋅dm⁻³ aqueous proline have been determined at 298.15 K using a VP-ITC titration calorimeter. The data on the partial molar volumes and enthalpies of transfer are discussed in terms of various interactions operating in the ternary mixtures of amino acids, water and proline.     

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.     

α-氨基酸与氯化铷在水溶液中焓相互作用参数

The mixing enthalpies of aqueous heavy rare alkali metal chloride RbC1 solutions with aqueous α-amino acid (Loglycine, L-alanine and α-aminobutyric acid) solutions, as well as the dilution enthalpies of RbC1 and α-amino acid solutions in pure water had been measured at 298.15K. The transfer enthalpies of RbCI from pure water to aqueous α-amino acid solutions could be obtained from these data. The enthalpic pair interaction parameters of RbC1 with α-amino acid in water have been evaluated according to the McMillan-Mayer theory and discussed in terms of the electrostatic interaction, structure interaction and Savage-wood group additivity mode.     

Enthalpic interactions between some amino acids and cyclohexanone in aqueous solutions at 298.15 K

The enthalpies of mixing of glycine, l-α-alanine, l-γ-aminobutyric acid, l-α-valine, l-α-serine and l-α-threonine with cyclohexanone in aqueous solutions and their respective enthalpies of dilution have been measured by calorimetry at 298.15 K. Experimental enthalpies of dilution and mixing have been correlated with the virial expansion equation that was obtained with the McMillan-Mayer theory. The enthalpic interaction parameters h_xy, h_xxy and h_xyy of the amino acids studied with cyclohexanone in aqueous solutions have been evaluated, and the heterotactic enthalpic pair interaction coefficients (h_xy) are discussed in terms of solute-solute interactions.     

The Heterotactic Enthalpic Interaction Coefficients of <Emphasis Type="Italic">α</Emphasis>-Amino Acids with Maltose in Aqueous Solution at <Emphasis Type="Italic">T</Emphasis>=298.15 K

The mixing enthalpies of maltose with several typical α-amino acids (glycine, L-alanine, L-serine, L-valine, L-threonine and L-proline) and dilution enthalpies of each compound have been determined in aqueous solutions at T=298.15 K by a flow-mixing microcalorimeter. The heterotactic enthalpic pairwise interaction coefficients, h _xy , of each amino acid with maltose have been calculated by the McMillan–Mayer formalism, and are discussed in terms of intermolecular interactions of the hydrated solute species.     

Thermodynamics of Transfer of Amino Acids from Water to Aqueous Sodium Sulfate

Abstract

The solubilities of amino acids at 288.15, 298.15 and 308.15K in water and aqueous sodium sulfate have been determined as a function of electrolyte concentration (0.5, 1.0, 1.5 mol/kg of water). It has been observed that sodium sulfate renders amino acids less scluble. The free energies of transfer of amino acids from water to aqueous sodium sulfate have been calculated from the solubility data. The enthalpies and entropies of transfer have also been estimated. The solubility and the thermodynamics of transfer data manifest that sodium sulfate generates favourable interaction between nonpolar groups of amino acids. If applied to proteins, it seems to stabilize the protein native globular structure by enhancing the intramolecular nonpolar-nonpolar group 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.     

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.