Influence of N-methyl the glycine molecule on its enthalpic dissolution characteristics idmixed aqueous-amide solvents at T=298.15 K

Авторы публикации: 
Smirnov V. I., Badelin V. G.
Journal of Molecular Liquids
Год публикации: 
V. 255. -- P. 471-475

The enthalpies of the solution of l‑glutamine in aqueous solution of ethanol (EtOH), 1‑propanol (1-PrOH) and 2‑propanol (2-PrOH) with alcohol content up to 0.25 mol fractions, have been determined calorimetrically at T = 298.15 K. The standard enthalpies of the solution (ΔsolH∘) and transfer (ΔtrH∘) of l‑glutamine from water to aqueous alcohol have been calculated. The enthalpic coefficients of pairwise interactions (hxy) between l‑glutamine and alcohol molecules have been computed by the McMillan–Mayer formalism. It has been found that these coefficients become increasingly positive in EtOH, 1-PrOH, and 2-PrOH sequence. A linear relationship between the enthalpic coefficients of pairwise interactions of l‑glutamine-alcohol and those of alcohol-H2O is also established. A comparative analysis of the thermochemical characteristics of L‑glutamine dissolution and some amino acids in the mixtures studied has been made.

Колкер Римма Семеновна