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Thermochemical characteristics of the interaction of L-cysteine with glycerol, ethylene glycol, and 1,2-propylene glycol in aqueous solutions

  • Physical Chemistry of Solutions
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Abstract

Integral enthalpies of dissolution Δsol H m of L-cysteine in mixtures of water with glycerol, ethylene glycol, and 1,2-propylene glycol at concentrations of organic solvents of up to 0.37 mole fraction were measured by calorimetry of dissolution. The standard values of the dissolution enthalpies (Δsol H°) and the transfer enthalpies (Δtr H°) of amino acid from water to the mixed solvent were calculated. It was shown that the calculated enthalpic coefficients of the pair interactions of L-cysteine with cosolvent molecules have positive values. The obtained data are interpreted from the viewpoint of the prevalence of different types of interactions in the solutions and influence of the cosolvents nature on the thermochemical characteristics of amino acid dissolution.

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Authors and Affiliations

  1. Institute of Solution Chemistry, Russian Academy of Science, ul. Akademischeskaya 1, Ivanovo, 153045, Russia

    V. G. Badelin & I. N. Mezhevoi

Authors
  1. V. G. Badelin
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  2. I. N. Mezhevoi
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Correspondence to I. N. Mezhevoi.

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Original Russian Text © V.G. Badelin, I.N. Mezhevoi, 2011, published in Zhurnal Fizicheskoi Khimii, 2011, Vol. 85, No. 6, pp. 1028–1031.

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Badelin, V.G., Mezhevoi, I.N. Thermochemical characteristics of the interaction of L-cysteine with glycerol, ethylene glycol, and 1,2-propylene glycol in aqueous solutions. Russ. J. Phys. Chem. 85, 934–937 (2011). https://doi.org/10.1134/S0036024411060070

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