The thermochemical characteristics of solution of L-cysteine and L-asparagine in aqueous 1,4-dioxane and acetone |
| |
Authors: | V G Badelin I N Mezhevoi |
| |
Institution: | (1) Institute of the Solution Chemistry, Russian Academy of Sciences, Ivanovo, Russia |
| |
Abstract: | 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. |
| |
Keywords: | |
本文献已被 SpringerLink 等数据库收录! |
|