Effect of temperature on the dilution enthalpies of α,ω-amino acids in aqueous solutions

被引：22

作者：

Romero, C. M. ^{[1
]}

Cadena, J. C. ^{[1
]}

Lamprecht, I. ^{[2
]}

机构：

[1] Univ Nacl Colombia, Fac Ciencias, Dept Quim, Bogota, Colombia

[2] Free Univ Berlin, Inst Biol, D-1000 Berlin, Germany

来源：

JOURNAL OF CHEMICAL THERMODYNAMICS | 2011年 / 43卷 / 10期

关键词：

Dilution enthalpy; alpha; omega-Amino acids; Enthalpic interaction coefficients; Flow calorimetry; ALPHA-AMINO-ACIDS; 298.15; K; EXCESS FUNCTIONS; WATER; PEPTIDES; 25-DEGREES-C; MIXTURES; BUTANOL; AMIDES; MPA;

D O I：

10.1016/j.jct.2011.04.019

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

Dilution enthalpies of aqueous solutions of 3-amino propanoic acid, 4-amino butanoic acid, 5-amino pentanoic acid, and 6-amino hexanoic acid were determined at T = (293.15, 298.15, 303.15, and 308.15) K using an LKB flow microcalorimeter. The homotactic interaction coefficients were obtained according to the McMillan-Mayer theory from the experimental data. For all the systems studied, the dilution of alpha,omega-amino acids in water is an exothermic process: the pair coefficients have positive values which increases with chain length. The obtained values of the interaction coefficients are interpreted in terms of solute-solvent and solute-solute interactions and are used as indicative of hydrophobic behavior of the amino acid studied. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：1441 / 1445

页数：5

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