Solubility of α-amino acids in water under high pressure:: glycine, L-alanine, L-valine, L-leucine, and L-isoleucine

被引:41
|
作者
Matsuo, H
Suzuki, Y
Sawamura, S [1 ]
机构
[1] Ritsumeikan Univ, Fac Sci & Engn, Dept Appl Chem, Shiga 5258577, Japan
[2] Univ Tokushima, Fac Engn, Dept Chem Sci & Technol, Tokushima 7708506, Japan
关键词
high pressure; solubility; amino acids; thermodynamic properties; solid-fluid equilibria;
D O I
10.1016/S0378-3812(02)00029-8
中图分类号
O414.1 [热力学];
学科分类号
摘要
The solubility of glycine, L-alanine, L-valine, L-leucine, and L-isoleucine in water was measured at 298.15 K and pressures up to 400 MPa. The standard deviation of the logarithm of the solubility is 0.001-0.003, equal to or better than the accuracy of atmospheric pressure measurement in the literature (0.001-0.05). A variety of solubility phenomena were observed. The solubility of glycine decreased with increasing pressure, whereas that of L-alanine increased. The L-valine and L-isoleucine have a solubility maximum at around 100 MPa, and L-leucine seems to exhibit a solid-phase phase transition at around 200 MPa. Pressure coefficient of the solubilities at 0.10 MPa is compared with that thermodynamically estimated in reference to aqueous density measurements of glycine and L-alanine at 298.15 K and 0.10 MPa, supporting a reliability of our high-pressure measurements. Published by Elsevier Science B.V.
引用
收藏
页码:227 / 237
页数:11
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