Influence of the composition of aqueous-alcohol solvents on the thermodynamic characteristics of l-phenylalanine dissolution at 298.15 K

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• 作者：Valentin G. Badelin ; Valeriy I. Smirnov  ; ;   ; ^{vis@isc-ras.ru} ;   ; ^{svi5015@ivnet.ru}
• 关键词： ; small-caps"">l-Amino acids ; Aqueous alcohols ; Enthalpies of solution and transfer ; Enthalpic coefficients of pair-wise interaction
• 刊名：Thermochimica Acta
• 出版年：2011
• 出版时间：10 November 2011
• 年：2011
• 卷：526
• 期：1-2
• 页码：46-49
• 全文大小：296 K

文摘

The enthalpies of l-phenylalanine dissolution in aqueous methanol, ethanol, 1-propanol and 2-propanol have been determined by calorimetry at 298.15 K and alcohol mole fractions up to x₂ ?.4. The standard enthalpies of solution ¦¤_solH¡ã and transfer ¦¤_trH¡ã from water to the mixed solvent as well as the enthalpy coefficients of l-phenylalanine¨Calcohol pair-wise interactions were calculated. The interrelation of the enthalpies of dissolution and transfer for l-phenylalanine with structural features of alcohols has been determined. A comparative analysis of the thermodynamic characteristics of dissolution of l-phenylalanine and some other amino acids (glycine, l-alanine, l-threonine and l-valine) in the mixtures studied has been made.