Enthalpic Interaction for α-Amino Acid with Alkali Metal Halides in Water

The studies of the enthalpic interaction parameters, hxy, hxyy and hxxy, of alkali metal halides with glycine, α-alanine and α-aminobutyric acid were published. Synthetic considering of the results of the studies, some interesting behaviors of the interaction between alkali metal halides and the α-amino acids have been found. The values of hxy will increase with the increase of the number of carbon atoms in alkyl side chain of amino acid molecules and decrease with the increase of the radius of the ions. The increasing of the salt‘s effect on the hydrophobic hydration structure as the radii of anion is more obvious than as that of cation. The value of hxxy will regularly decrease with the increase of the number of carbon atoms in the alkyl chain of amino acids and linear increase with the increase of the radius. But the relation of hxxyWith the radius of cations is not evident. The value of hxyywill increase with the increase of the radii of the ions. As the increase of the number of carbon atoms of amino acids, hxyy is decreas for the ions which have lager size and there is a maximum value at α-alanine for the ions which have small size. The behaviors of the interaction mentioned above were further discussed in view of electrostatic and structural interactions.

Enthalpic interaction for a‐amino acid with alkali metal halides in water

The studies of the enthalpic interaction parameters, hxy, hxyy and hxyy of alkali metal halides with glycine, α‐alanine and a‐aminobutyric acid were published. Synthetic considering of the results of the studies, some interesting behaviors of the interaction between alkali metal halides and the a‐amino acids have been found. The values of hxy will increase with the increase of the number of carbon atoms in alkyl side chain of amino acid molecules and decrease with the increase of the radius of the ions. The increasing of the salt's effect on the hydrophobic hydration structure as the radii of anion is more obvious than as that of cation. The value of hxxy will regularly decrease with the increase of the number of carbon atoms in the alkyl chain of amino acids and linear increase with the increase of the radius. But the relation of hxxy with the radius of cations is not evident. The value of hxyy will increase with the increase of the radii of the ions. As the increase of the number of carbon atom of amino acids, hxyy is decreas for the ions which have lager size and there is a maximum value at α‐aniline for the ions which have small she. The behaviors of the interaction mentioned above were further discussed in view of electrostatic and structural interactions.