Gas-phase thermochemical properties of some tri-substituted phenols: A density functional theory study

The study of the energetics of phenolic compounds has a considerable practical interest since this family of compounds includes numerous synthetic and naturally occurring antioxidants. In this work, density functional theory (DFT) has been used to investigate gas-phase thermochemical properties of the following tri-substituted phenols: 2,4,6-trimethylphenol, 2,6-dimethyl-4-tert-butylphenol, 2,6-dimethyl-4-methoxyphenol, 2,4,6-tri-tert-butylphenol, 2,6-di-tert-butyl-4-methylphenol, 2,6-di-tert-butyl-4-methoxyphenol, 2,4,6-trimethoxyphenol, 2,6-dimethoxy-4-methylphenol and 2,6-dimethoxy-4-tert-butylphenol. Molecular structures were computed with the B3LYP and the ωB97X-D functionals and the 6-31G(d) basis set. More accurate energies were obtained from single-point energy calculations with both functionals and the 6-311++G(2df,2pd) basis set. Standard enthalpies of formation of the phenolic molecules and phenoxyl radicals were derived using an appropriate homodesmotic reaction. The OH homolytic bond dissociation enthalpies, gas-phase acidities and adiabatic ionization enthalpies were also calculated. The general good agreement found between the calculated and the few existent experimental gas-phase thermochemical parameters gives confidence to the estimates concerning the phenolic compounds which were not yet experimentally studied.     

Addendum to “Volumetric properties of binary liquid-phase mixture of (water + glycerol) at temperatures of (278.15 to 323.15) K and pressures of (0.1 to 100) MPa” [J. Chem. Thermodyn. 79 (2014) 135–158]: Effect of pressure on excess thermodynamic characteristics of mixture water + glycerol

Experimentally determined volumetric properties of the liquid binary mixture of {water (1) + glycerol (2)} were processed to calculate the changes of the following thermodynamic parameters with pressure: excess molar Gibbs free energy, ${\mathrm{\Delta }}_{P_o\to P}{G}_m^E$, excess molar entropy, ${\mathrm{\Delta }}_{P_o\to P}{S}_m^E$, excess molar enthalpy, ${\mathrm{\Delta }}_{P_o\to P}{H}_m^E$, as well as the enthalpy of mixing of water and glycerol, $H_m^E$, at 100 MPa. The mixing enthalpies of water and glycerol, $H_m^E$, became more exothermic with pressure increasing at all temperatures studied.     

Thermodynamic studies on protonation constant of adenosine and guanosine at different temperatures and ionic strengths

Stepwise protonation constants of two purine nucleosides (adenosine and guanosine) were determined at different temperatures (293.15 to 308.15) and various ionic strengths (0.101 to 3.503 mol · kg⁻¹ NaClO₄) using a combination of potentiometric and spectrophotometric method. The thermodynamic parameters (i.e. enthalpy change, ΔH, and entropy change, ΔS) of the protonations were calculated at different temperatures using van’t Hoff and virial equations. The dependence of the protonation constant on ionic strength is modeled by a Debye–Hückel type equation and discussed. Finally, the protonation constants of the nucleosides and the enthalpy change of protonations were determined at zero ionic strength.     

Experimental and theoretical study of thermodynamic properties of levoglucosan

The heat capacity of levoglucosan was measured over the temperature range (5 to 370) K by adiabatic calorimetry. The temperatures and enthalpies of a solid-phase transition and fusion for the compound were found by DSC. The obtained results allowed us to calculate thermodynamic properties of crystalline levoglucosan in the temperature range (0 to 384) K. The enthalpy of sublimation for the low-temperature crystal phase was found from the temperature-dependent saturated vapor pressures determined by the Knudsen effusion method. The thermodynamic properties of gaseous levoglucosan were calculated by methods of statistical thermodynamics using the molecular parameters from quantum chemical calculations. The enthalpy of formation of the crystalline compound was found from the experiments in a combustion calorimeter. The gas-phase enthalpy of formation was also obtained at the G4 level of theory. The thermodynamic analysis of equilibria of levoglucosan formation from cellulose, starch, and glucose was conducted.     

Thermodynamic properties of xanthone: Heat capacities,phase-transition properties,and thermodynamic-consistency analyses using computational results

Heat capacities and phase-transition properties for xanthone (IUPAC name 9H-xanthen-9-one and Chemical Abstracts registry number [90-47-1]) are reported for the temperature range 5 < T/K < 524. Statistical calculations were performed and thermodynamic properties for the ideal gas were derived based on molecular geometry optimization and vibrational frequencies calculated at the B3LYP/6-31+G(d,p) level of theory. These results are combined with sublimation pressures from the literature to allow critical evaluation of inconsistent enthalpies of sublimation for xanthone, also reported in the literature. Literature values for the enthalpy of combustion of xanthone are re-assessed, a revision is recommended for one result, and a new value for the enthalpy of formation of the ideal gas is derived. Comparisons with thermophysical properties reported in the literature are made for all other reported and derived properties, where possible.