Simultaneous determination of solubility, dissolution and dilution enthalpies of a substance from a single calorimetric experiment

The thermodynamics of dissolution in water of a set of substances has been studied calorimetrically. The examined substances were: potassium chloride, (glycyl-glycyl)diketopiperazine, (alanyl-alanyl)diketopiperazine, (leucyl-glycyl)diketopiperazine. They were chosen on the basis of their solubilities, going from a highly soluble electrolyte to the sparingly soluble diketopiperazines. It is shown that, using a commercially available calorimeter, it is possible to perform in a single calorimetric experiment the simultaneous determination of all thermodynamic parameters characterizing dissolution of a substance in a given solvent, i.e. solubility, dissolution enthalpy and dilution enthalpy. The solubility values in water obtained through the proposed method are in good agreement with those reported in the literature and obtained by other techniques.     

Calorimetric, conductometric and density measurements of iteratively filtered water using 450, 200, 100 and 25 nm Millipore filters

This study presents some experimental results on the variation of the physico-chemical properties of pure MilliQ water, when subjected to a procedure of iterated filtration through Millipore filters with porosity ranging from 450 to 25 nm. The parameters measured were: calorimetry, electrical conductivity, density, and pH. Release of chemical impurities can be ruled out due to the nature of the materials used. As in the case of iteratively filtered water prepared using Pyrex glass filters, the specific electrical conductivity and the pH were found to increase with increasing number of iterations. There was also a dependence on the average pore size of the filters. The idea of water as a system capable of self-organization triggered by various perturbations (mechanical and/or electromagnetic) is gaining momentum. It responds to such perturbations by forming dissipative structures, i.e., far-from-equilibrium systems.     

The role of ethanol in extremely diluted solutions

We carried out a systematic study on the role of ethanol as a cosolvent in the preparation of aqueous extremely diluted solutions (EDS). We have studied EDS prepared in water containing 1 % ethanol and measured their electrical conductivity and heat of mixing to determine how these solutions differ from those prepared in pure water. The results showed that, as occurs also for the EDS in water, these ethanolic solutions exhibit peculiar effects relating to container volume and storage time (ageing). Our data show a remarkable increase in the conductivity of the EDS in 1 % ethanol, as compared to EDS prepared in water solvent, especially after prolonged storage higher than about 250 days (ageing effect). In each case, the values of conductivity for the hydroalcoholic solvent were approximately four times those for water after an ageing period of 2,178 days. For the study of volume effect, we found that conductivity changes only slightly with decreasing volume. It’s important to underline that the studied volumes were in the 0.25/2.0 mL range. The calorimetric measurements reveal that the presence of ethanol affects heat of mixing with alkaline solutions differently compared to the conductivity. In fact, heat of mixing is not very sensitive to the presence of ethanol, but in contrast with conductivity it shows remarkable sensitivity to volume effects. Our working hypothesis to account for these peculiarities is the presence of water molecule aggregates.     

Solvent effects on the complexation of 1-alkanols by parent and modified cyclodextrins. Calorimetric studies at 298 K

The formation of complexes of parent and alkylated cyclodextrins (CDs) with 1-heptanol and 1-octanol has been studied calorimetrically at 298 K in water and in concentrated aqueous solutions of urea. The forces involved in the association process are discussed in the light of the signs and values of the thermodynamic parameters obtained: association enthalpy, binding constant, Gibbs free energy, and entropy. It was inferred that: (i) in water, the formation of complexes for parent and substituted α-cyclodextrins (αCDs) is determined by enthalpy. For parent and substituted β-cyclodextrins (βCDs), instead, hydrophobic interactions are the prevailing forces determining complexation, as indicated by the small and negative or positive enthalpies and by the high and positive entropies. (ii) In urea, hydrophilic interactions are attenuated. The formation of complexes with alkylated CDs does not occur. (iii) The analysis of the thermodynamic properties confirms that inclusion is a process dominated by hydration phenomena. Modifications experienced by the solvent water in the hydration shells of the interacting substances upon association determine the formation of the complexes.     

Physico-chemical properties of aqueous extremely diluted solutions in relation to ageing

An extensive study has been carried out on aqueous ‘extremely diluted solutions’ (EDS). The employed experimental methodologies were well established physico-chemical techniques: flux calorimetry, conductometry, pH-metry, e.m.f. of suitable galvanic cell. The obtained results show that the preparation procedure significantly alters the physico-chemical behaviour of such solutions. Moreover, the analysis of the experimental data vs. the ‘arrow of time’ turned out to be astonishingly important. In fact some measured physico-chemical parameters evolve with time. Some experimentally measurable physico-chemical properties of the solvent water were largely affected by both time and the ‘life path’ of the samples. In particular, we evidenced two new experimental phenomena characterizing the EDS: the presence of a series of maximums in the measured electrical conductivity vs. the sample age; the dependence of said maximums on the volume of the EDS during its ageing. All of these new experimental results clearly suggest the presence of an extended and ‘ordered’ dynamics involving the whole of the water molecules in the liquid. A temporal evolution, featuring three maximums in the course of four years of ageing and the dependence on the ageing volumes do not fit the framework of classical thermodynamics. It therefore seems appropriate to interpret these phenomena on the basis of the thermodynamics of dissipative structures, which are far from equilibrium systems.     

New Physico-Chemical Properties of Extremely Diluted Aqueous Solutions

The extremely diluted solutions are anomalous solutions obtained through the iteration of two processes: a dilution 1:100 in mass and a succussion. The iteration is repeated until extreme dilutions are reached (less than 1·10^-5mol kg^-1) to the point that we may call the resulting solution an extremely diluted solution, namely the composition of the solution is identical to that of the solvent used (e.g. twice distilled water). We conducted thermodynamic and transport measurements of the solutions and of the interaction of those solutions with acids or bases. The purpose of this study is to obtain information about the influence of successive dilutions and succussions on the water structure of the solutions under study. We measured the heats of mixing of acid or basic solutions with such extremely diluted solutions, their electrical conductivity and pH, comparing with the analogous heats of mixing, electrical conductivity and pH of the solvent. We found some relevant exothermic excess heats of mixing, higher electrical conductivity and pH than those of the untreated solvent. The measurements show a good correlation between independent physico-chemical parameters. Care was taken to take into account the effect of chemical impurities deriving from the glass containers. Here we thus show that successive dilutions and succussions can permanently alter the physico-chemical properties of the water solvent. The nature of the phenomena here described still remains unexplained, nevertheless some significant experimental results were obtained. This revised version was published online in August 2006 with corrections to the Cover Date.     

Complexation of natural and methylated β-cyclodextrins with long-chain Carboxylic acids in aqueous solutions. Calorimetric studies at 298 K

The formation of complexes between β-cyclodextrin or methyl-β-cyclodextrin and monocarboxylic acids from C₅ to C₁₂ has been studied calorimetrically at 298 K in aqueous buffer phosphate, pH 11.3. When a complex forms, calorimetry enables the calculation of both the enthalpy and the association constant, from which the Gibbs free energy and the entropy of the process can be obtained. The forces involved in the association process are then discussed in the light of the signs and values of the thermodynamic parameters obtained. For β-cyclodextrin, 1:1 inclusion complexes form, characterized by an irregular variation in the values of enthalpies, entropies and association constants at increasing alkyl chain length. A model is proposed to explain this unusual behaviour for acids longer than ten carbon atoms. The association involving methyl-β-cyclodextrin shows, instead, a regular variation of the thermodynamic parameters up to the C₁₂ term. An elongation of the cavity effect is discussed: the cavity behaves as it were deeper than that of the natural cyclodextrins. Association is characterized prevailingly by hydrophobic interactions; for the longer terms, the high and almost invariant entropic contribution determines the large association constants, notwithstanding the positive, unfavorable enthalpic contribution. This is an indication that the relaxation of water molecules from the hydrophobic hydration shells of the external methyl groups is the contribution that mainly determines the association process.     

The cavity elongation effect. Calorimetric studies of the complexes of long-chain carboxylic acids with methyl-α-cyclodextrin in aqueous solutions

The formation of complexes between methyl-α-cyclodextrin (MαCD) and monocarboxylic acids from C₅ to C₁₂ or cycloalkanols has been studied calorimetrically at 298 K in aqueous phosphate buffer, pH 11.3. The forces involved in the association process are discussed according to the signs and values of the thermodynamic parameters obtained: association enthalpy, constant, Gibbs energy and entropy. Methyl-α-cyclodextrin forms 1:1 inclusion complexes with monocarboxylic acids, characterized by a monotonous increase in the values of enthalpies and association constants at increasing alkyl chain length. Association is characterized by negative enthalpies and by positive entropies: that determines large association constants. That behaviour is compared to the unusual trend in the values of the association constants shown by the parent α-cyclodextrin interacting␣with the same monocarboxylic acids. The model proposed to rationalize the present data provides a cavity elongation effect. Namely, because of the presence of the methyl groups on the outside, the cavity behaves as it were deeper than that of the parent cyclodextrin. The association with cycloalkanols—cyclohexanol, cycloheptanol, cyclooctanol and 1-cylohexyl-ethanol—is characterized by lower entropies, as determined by the␣enhanced negative contribution originating from the␣tighter fit of the guest into the cavity.     

The Effects of Cosolvents on the Complexation of α-Cyclodextrin with Alkylated Substances. Calorimetric Studies at 25 °C

The formation of complexes of -cyclodextrin with 1,2-alkanediols, ,-alkanediols and some cycloalkanols has been studied calorimetrically at 25 °C in water, in 7 mol kg^-1 aqueous urea and in 3 mol kg^-1 aqueous glucose. When a complex is formed, calorimetry enables the calculation of both the enthalpy and the association constant, from which the free energy and the entropy of the process can be obtained. The forces involved in the association process are discussed in the light of the signs and values of the thermodynamic parameters obtained. The effect of the variation of the aqueous medium on the hydration of the interacting substances and the consequent changes in the association parameters have been investigated. As respect to water, complexes are less stable in urea and more stable in glucose. The analysis of the data shows that this is the result of a different enthalpy-entropy balance in the two solvent media. Deaquation of the interacting substances plays a major role in determining the stability of the inclusion complexes.     

Trace metal concentration in wild avian species from Campania,Italy

This study was conducted to determine heavy metals concentrations in tissues of 94 birds belonging to different species from coastal areas of Naples and Salerno (Southern Italy) in order to provide baseline data concerning trace element levels in wild birds living in or close to an area characterized by high anthropogenic impact. Additional aim of this study was to verify if diet influenced metal accumulation, so birds were classified as birds of prey, fish eating birds and insectivorous birds.