Saturation molalities and standard molar enthalpies of solution of adenosine(cr), guanosine · 2H2O(cr), inosine(cr), and xanthosine · 2H2O(cr) in H2O(l)

Saturation molalities m(sat) in H₂O(l) have been measured for the substances adenosine(cr), guanosine · 2H₂O(cr), inosine(cr), and xanthosine · 2H₂O(cr) over the temperature range T=287.91 K to T=308.18 K by using h.p.l.c. The indicated states of hydration of these substances were established by performing Karl–Fischer analyses of samples of these substances which had been equilibrated over H₂O(l) and of samples obtained by passing air over the wet crystals (air dried samples). The crystalline phases of these substances were identified by comparison of the results of X-ray diffraction measurements with results from the literature. Molar enthalpies of solution Δ_solH_m for adenosine(cr) and inosine(cr) were measured by using an isoperibol solution calorimeter. A “stacking” or “self-association” model was used to estimate values of the activity coefficients γ and relative apparent molar enthalpies L_φ for these substances. These γ and L_φ values were used to adjust the measured values of m(sat) and Δ_solH_m to the standard state and obtain values of the standard molar Gibbs free energy and enthalpy changes Δ_solG^∘_m and Δ_solH^∘_m, respectively, for the dissolution reactions of these substances. Values of Δ_solH^∘_m calculated from the temperature dependence of values of Δ_solG^∘_m were in good agreement with the values of Δ_solH^∘_m obtained by using calorimetry.     

Standard enthalpy of formation of LaCoO3(cr)

An isothermal-jacket calorimeter was used to measure the enthalpies of the reactions of LaCoO₃(cr), LaCl₃(cr), and CoCl₂(cr) with a 2m hydrochloric acid solution. Based on these values and the published data, the standard enthalpy of formation of LaCoO₃(cr) at 298.15 K was calculated (Δ_f H ⁰ = ?1232 ± 6 kJ/mol).     

Thermodynamics of the hydrolysis reactions of adenosine 3′,5′-(cyclic)phosphate(aq) and phosphoenolpyruvate(aq); the standard molar formation properties of 3′,5′-(cyclic)phosphate(aq) and phosphoenolpyruvate(aq)

Molar calorimetric enthalpy changes Δ_rH_m(cal) have been measured for the biochemical reactions {cAMP(aq) + H₂O(l)=AMP(aq)} and {PEP(aq) + H₂O(l)=pyruvate(aq) + phosphate(aq)}. The reactions were catalyzed, respectively, by phosphodiesterase 3^′,5^′-cyclic nucleotide and by alkaline phosphatase. The results were analyzed by using a chemical equilibrium model to obtain values of standard molar enthalpies of reaction Δ_rH_m^∘ for the respective reference reactions {cAMP⁻(aq) + H₂O(l)=HAMP⁻(aq)} and {PEP³⁻(aq) + H₂O(l)=pyruvate⁻(aq) + HPO²⁻₄(aq)}. Literature values of the apparent equilibrium constants K^′ for the reactions {ATP(aq)=cAMP(aq) + pyrophosphate(aq)}, {ATP(aq) + pyruvate(aq)=ADP(aq) + PEP(aq)}, and {ATP(aq) + pyruvate(aq) + phosphate(aq)=AMP(aq) + PEP(aq) + pyrophosphate(aq)} were also analyzed by using the chemical equilibrium model. These calculations yielded values of the equilibrium constants K and standard molar Gibbs free energy changes Δ_rG_m^∘ for ionic reference reactions that correspond to the overall biochemical reactions. Combination of the standard molar reaction property values (K, Δ_rH_m^∘, and Δ_rG_m^∘) with the standard molar formation properties of the AMP, ADP, ATP, pyrophosphate, and pyruvate species led to values of the standard molar enthalpy Δ_fH_m^∘ and Gibbs free energy of formation Δ_fG_m^∘ and the standard partial molar entropy S_m^∘ of the cAMP and PEP species. The thermochemical network appears to be reasonably well reinforced and thus lends some confidence to the accuracy of the calculated property values of the variety of species involved in the several reactions considered herein.     

Standard enthalpy of formation of La2CoO4(cr)

The enthalpies of reactions of La₂CoO₄(cr) and CoCl₂(cr) with hydrochloric acid were measured with an isothermal-jacket calorimeter. The results obtained and the available literature data were used to calculate the standard enthalpy of formation of La₂CoO₄(cr) at 298.15 K, Δ_f H ^o = ?2179 ± 7 kJ/mol.     

The enthalpies and kinetic of dissolution of diterpenoid derivative—paclitaxel in aqueous NaCl solutions at 309.5 K

The enthalpies of dissolution of paclitaxel in normal saline were measured using a RD496-2000 Calvet Microcalorimeter at 309.65 K under atmospheric pressure. The differential enthalpy (Δ_dif H _m ) and molar enthalpy (Δ_sol H _m) of dissolution of paclitaxel innormal saline were determined. The corresponding kinetic equation described the dissolution process was elucidated to be dα/dt = 10^?3.57(1 ? a)^1.15. Moreover, the half-life, Δ_sol H _m , Δ_sol G _m and Δ_sol S _m of the dissolution process were also obtained. This work will provide a potential reference for the clinical application of paclitaxel.     

Temperature and salt addition effects on the solubility behaviour of some phenolic compounds in water

Solubility-temperature dependence data for six phenolic compounds (PhC), contained in olive mill wastewater (OMWW), in water and in some chloride salts (KCl, NaCl, and LiCl) aqueous solutions have been presented and solution standard molar enthalpies (Δ_solH^∘) were determined using Van’t Hoff plots. The temperature was varied from 293.15 K to 318.15 K. Solubility data were estimated using a thermostated reactor and HPLC analysis. It has been observed that solubility, in pure water and in aqueous chloride solutions, increases with increasing temperature. The salting-out LiCl > NaCl > KCl order obtained at 298.15 K is confirmed. Results were interpreted in terms of the salt hydration shells and the ability of the solute to form hydrogen-bond with water. The standard molar Gibbs free energies of transfer of PhC (Δ_trG^∘) from pure water to aqueous solutions of the chloride salts have been calculated from the solubility data. In order to estimate the contribution of enthalpic and entropic terms, standard molar enthalpies (Δ_trH^∘) and entropies (Δ_trS^∘) of transfer have also been calculated. The decrease in solubility is correlated to the positive Δ_trG^∘ value which is mainly of enthalpic origin.     

Isopiestic Determination of the Osmotic and Activity Coefficients of Li2SO4(aq) at T=298.15 and 323.15 K, and Representation with an Extended Ion-Interaction (Pitzer) Model

Isopiestic vapor-pressure measurements were made for Li₂SO₄(aq) from 0.1069 to 2.8190 mol?kg^?1 at 298.15 K, and from 0.1148 to 2.7969 mol?kg^?1 at 323.15 K, with NaCl(aq) as the reference standard. Published thermodynamic data for this system were reviewed, recalculated for consistency, and critically assessed. The present results and the more reliable published results were used to evaluate the parameters of an extended version of Pitzer’s ion-interaction model with an ionic-strength dependent third-virial coefficient, as well as those of the standard Pitzer model, for the osmotic and activity coefficients at both temperatures. Published enthalpies of dilution at 298.15 K were also analyzed to yield the parameters of the ion-interaction models for the relative apparent molar enthalpies of dilution. The resulting models at 298.15 K are valid to the saturated solution molality of the thermodynamically stable phase Li₂SO₄?H₂O(cr). Solubilities of Li₂SO₄?H₂O(cr) at 298.15 K were assessed and the selected value of m(sat.)=3.13±0.04 mol?kg^?1 was used to evaluate the thermodynamic solubility product K _s(Li₂SO₄?H₂O, cr, 298.15 K) = (2.62±0.19) and a CODATA-compatible standard molar Gibbs energy of formation Δ_f G _m ^o (Li₂SO₄?H₂O, cr, 298.15 K) = ?(1564.6±0.5) kJ?mol^?1.     

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.     

Thermodynamic investigations on derivatives of pyrimidine nucleic acid bases: Joint use of calorimetric, volumetric and structural data for the description of properties of pyrimidine nucleic acid bases and their derivatives

The experimental enthalpies of solution Δ_solH_m^∞, van’t Hoff enthalpies of sublimation Δ_s^gH_m⁰ of solid compounds, partial molar volumes V₂⁰, and partial molar heat capacities C_p,2⁰ of aqueous solutions of pyrimidine nucleic acid bases and their derivatives, determined previously and collected here, are discussed in terms of calculated structural parameters. Relations have been established between the calorimetric and volumetric properties. Correlations have been developed to relate both the enthalpies of solvation and the partial molar heat capacities to the polar and apolar parts of the accessible molecular surface areas.     

Thermodynamic properties of resveratrol in dimethyl sulfoxide

In this article, the enthalpies of dissolution of resveratrol in dimethyl sulfoxide (DMSO) were measured using a RD496-2000 Calvet microcalorimeter at 298.15?K under atmospheric pressure. The differential enthalpy (??_dif H _m) and molar enthalpy (??_sol H _m) of dissolution of resveratrol in DMSO were determined, and the relationship between heat and the amount of solute was also established. Based on the thermodynamic and kinetic knowledge, the corresponding kinetic equation, half-life, ??_sol H _m, ??_sol S _m, ??_sol G _m, the relative partial molar enthalpy (??_sol H _m(partial)) and the relative apparent molar enthalpy (??_sol H _m(app)) of the dissolution process were obtained. The results showed that this study not only provided a simple method for the determination of the half-life for a drug, but also offered a theoretical reference for the clinical application of resveratrol.     

Enthalpy characteristics of solution of L-cysteine and L-asparagine in water-alcohol mixtures at 298.15 K

The integral enthalpies of solution Δ_sol 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 (Δ_sol H ⁰) of L-serine and of its transfer (Δ_tr H ⁰) from water to a mixed solvent were calculated. The dependences of Δ_sol H ⁰ and Δ_tr 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.     

298.15 K时斯蒂芬酸钾盐和铯盐在水和DMF中的溶解热

在298.15 K时, 采用微热量热仪测定斯蒂芬酸钾盐[K₂(TNR)(H₂O)]_n和斯蒂芬酸铯盐[Cs₂(TNR)(H₂O)₂]_n两种含能配合物在水和N,N-二甲基甲酰胺(DMF)溶剂中的溶解热, 研究其溶解过程和溶解热化学性质. 结果表明, 两种配合物溶解于水是吸热过程, 而溶解于DMF则为放热过程, 这主要是由于溶质和溶剂的分子结构及其极性不同而导致的. 通过对实验数据计算拟合, 求得这两种配合物的溶解焓(Δ_solH)、相对表观摩尔焓(ФL_i)、相对偏摩尔焓(L_i)及稀释焓(Δ_dilH_1,2)的经验公式和标准溶解焓值(Δ_solH_m^θ).     

Low-temperature heat capacity and standard molar enthalpy of formation of 9-fluorenemethanol (C14H12O)

Low-temperature heat capacities of the 9-fluorenemethanol (C₁₄H₁₂O) have been precisely measured with a small sample automatic adiabatic calorimeter over the temperature range between T=78 K and T=390 K. The solid–liquid phase transition of the compound has been observed to be T_fus=(376.567±0.012) K from the heat-capacity measurements. The molar enthalpy and entropy of the melting of the substance were determined to be Δ_fusH_m=(26.273±0.013) kJ · mol⁻¹ and Δ_fusS_m=(69.770±0.035) J · K⁻¹ · mol⁻¹. The experimental values of molar heat capacities in solid and liquid regions have been fitted to two polynomial equations by the least squares method. The constant-volume energy and standard molar enthalpy of combustion of the compound have been determined, Δ_cU(C₁₄H₁₂O, s)=−(7125.56 ± 4.62) kJ · mol⁻¹ and Δ_cH_m^∘(C₁₄H₁₂O, s)=−(7131.76 ± 4.62) kJ · mol⁻¹, by means of a homemade precision oxygen-bomb combustion calorimeter at T=(298.15±0.001) K. The standard molar enthalpy of formation of the compound has been derived, Δ_fH_m^∘(C₁₄H₁₂O,s)=−(92.36 ± 0.97) kJ · mol⁻¹, from the standard molar enthalpy of combustion of the compound in combination with other auxiliary thermodynamic quantities through a Hess thermochemical cycle.     

The solvation of L-serine in mixtures of water with some aprotic solvents at 298.15 K

The integral enthalpies of solution Δ_sol 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 (Δ_sol H°), transfer (Δ_tr H°), and solvation (Δ_solv H°) of L-serine from water into mixed solvents were calculated. The dependences of Δ_sol H°, Δ_solv H°, and Δ_tr 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.     

Thermodynamic characteristics of the dissolution of glycine,glycylglycine, and glycylglycylglycine in aqueous solutions of sodium dodecyl sulfate at <Emphasis Type="Italic">Т</Emphasis> = 298.15 K

the enthalpies of dissolution of glycine (Gly), glycylglycine (GlyGly), and glycylglycylglycine (GlyGlyGly) are measured in aqueous solutions of sodium dodecyl sulfate (SDS) at SDS concentrations m = 0–0.7 mol kg^?1 and Т = 298.15 K by means of calorimetry. The obtained data are used to calculate the standard values of enthalpies of dissolution (Δ_sol H ^m ) and enthalpies of transfer (Δ_tr H ^m ) of glycine and its oligomers from water to SDS aqueous solutions. The dependences of Δ_sol H ^m and Δ_tr H ^m on SDS concentration in an aqueous solution at a constant concentration of glycine and its oligomers are determined. A comparative analysis of the thermodynamic characteristics of Gly, GlyGly, and GlyGlyGly transfer within the studied range of SDS concentrations is performed. The results are interpreted in terms of ion–ion, ion–polar, and hydrophobic interactions between SDS and molecules of glycine and its oligomers.     

The enthalpies of formation of bis-(benzene)molybdenum and of bis-(toluene)tungsten

Microcalorimetric measurements at 520–523 K of the heats of thermal decomposition and of iodination of bis-(benzene)molybdenum and of bis-(toluene)tungsten have led to the values (kJ mol^?): ΔH^o_f[Mo(η-C₆H₆)₂, c] = (235.3 ± 8) and ΔH^o_f[W(η⁶-C₇H₈)₂, c] = (242.2 ± 8) for the standard enthalpies of formation at 25°C. The corresponding ΔH^o_f(g) values, using available and estimated enthalpies of sublimation, are (329.9 ± 11) and 352.2 ± 11) respectively, from which the metalligand mean bond-dissociation enthalpies, $\text{D}$(Mo—benzene) = (247.0 ± 6) and $\text{D}$(W—toluene) = (304.0 ± 6) kJ mol^?1, are derived.     

Enthalpy pair coefficients of interaction for DL-valine in aqueous solutions of polyatomic alcohols at 298 K

Integral enthalpies of dissolution Δ_sol 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 (Δ_sol H ^○) and transfer (Δ_tr H ^○) of amino acid from water to mixed solvent are calculated from the resulting experimental data. The enthalpy coefficients for pair interactions h_xy 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.     

Thermochemical properties of RE (Gly)4 Im (ClO4) 3 2H2O (RE = La,Pr, Nd,Sm, Eu)

The enthalpies of solution in water for five new light rare earth ternary complexes RE(Gly)₄Im(ClO₄)₃ 2H₂O (RE = La, Pr, Nd, Sm, Eu; Gly‐glycine; Im‐imidazole) were measured by means of a Calvet microcalorimeter. The empirical formula of enthalpy of solution (Δ_solH), relative apparent molar enthalpy (πL_i), relative partial molar enthalpy (L_i) and enthalpy of dilution (Δ_dllH_1,2) were drawn up by the data of enthalpies of solution of these complexes. From three plots of the values of standard enthalpy of solution Δ_sol H?, πL_i, L_i) versus the values of ionic radius (r) of the light rare earth elements, the grouping effect of lanthanide was observed, showing that the coordination bond between rare earth ion and ligand possesses a certain extent of the property of a covalent bond. The standard enthalpies of solution in water of similar complexes, Ce(Gly)₄Im(ClO₄)₃.2H₂O were estimated according to the plot of Δ_solH?, versus r.     

Standard molar enthalpies of formation of KCdCl3 and K4CdCl6 by high-temperature drop calorimetry

Enthalpies of the synthesis reactions of the two compounds KCdCl₃(cr) and K₄CdCl₆(cr) from KCl(cr) and CdCl₂(cr) have been measured by drop calorimetry of solid samples of KCl, CdCl₂, KCdCl₃, and K₄CdCl₆ into melted mixtures of KCl and CdCl₂. For the two reactions: (1), CdCl₂(cr)+KCl(cr) = KCdCl₃(cr); and (2), CdCl₂(cr)+4KCl(cr) = K₄CdCl₆(cr), the experiments lead to the two standard molar enthalpies of reaction at 298.15 K: Δ₁H_m^o = ?(21.7±1.0) kJ·mol^?1 and Δ₂H_m^o = ?(39.0±3.8) kJ·mol^?1. These values are not in good agreement with those of previous workers.     

Effect of the composition of a solution on the enthalpies of solvation of piperidine in methanol-acetonitrile and dimethylsulfoxide-acetonitrile mixed solvents

Heat effects of dissolution of piperidine (ppd) are measured by calorimetry at 298.15 K over the range of composition of acetonitrile-methanol (AN-MeOH) mixed solvents. Based on the Δ_sol H ^○(ppd)_AN-MeOH values obtained using the literature data on Δ_sol H ^○ (ppd) in acetonitrile-dimethylsulfoxide (AN-DMSO) mixed solvents and the vaporization enthalpy of ppd, the enthalpies of solvation of amine in AN-MeOH and AN-DMSO binary mixtures are calculated. A rise in the exothermicity of solvation of piperidine is observed upon the transition from AN to DMSO and MeOH, due mainly to the enhanced solvation of the amino group of ppd as a result of changes in the acid-base properties of the mixed solvent.