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Heat Capacities of l-Arginine, l-Aspartic Acid, l-Glutamic Acid, l-Glutamine, and l-Asparagine

  • Talgat Khasanshin: In Memoriam
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Abstract

In an effort to establish reliable thermodynamic data for amino acids, heat capacity and phase behavior is reported for l-arginine (CAS RN: 74-79-3), l-aspartic acid (CAS RN: 56-84-8), l-glutamic acid (CAS RN: 56-86-0), l-glutamine (CAS RN: 56-85-9), and l-asparagine (CAS RN: 70-47-3). Prior to heat capacities measurement, thermogravimetric analysis was performed to determine decomposition temperatures. Crystal heat capacities of all five amino acids were measured by Tian–Calvet calorimetry in the temperature interval (262–358) K and by power compensation DSC in the temperature interval (215–451) K. Experimental values of this work were combined with the literature data obtained with adiabatic calorimetry. Low temperature heat capacities of l-arginine and l-asparagine, for which no or limited literature data were available, were measured using the relaxation (heat pulse) calorimetry. As a result, reference heat capacities and thermodynamic functions for crystalline phase from near 0 K to 450 K were developed.

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Data Availability

The data presented in this study are available in the Supplementary information.

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Funding

This research was supported from the Czech Science Foundation (GACR No. 19-02889S). V. Pokorný acknowledges the support from Specific university research Grant (No. A2_FCHI_2020_004).

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Authors and Affiliations

  1. Department of Physical Chemistry, University of Chemistry and Technology, Prague, Technická 5, 166 28, Prague 6, Czech Republic

    Václav Pokorný, Eliška Lieberzeitová, Vojtěch Štejfa, Michal Fulem & Květoslav Růžička

  2. Central Laboratories, University of Chemistry and Technology, Prague, Technická 5, 166 28, Prague 6, Czech Republic

    Jakub Havlín

Authors
  1. Václav Pokorný
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  2. Eliška Lieberzeitová
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  3. Vojtěch Štejfa
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  4. Jakub Havlín
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  5. Michal Fulem
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  6. Květoslav Růžička
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Contributions

All authors contributed to the study conception and design. Material preparation, data collection and analysis were performed by VP, EL, VŠ, JH, MF, and KR. The first draft of the manuscript was written by KR and all authors commented on previous versions of the manuscript. All authors read and approved the final manuscript.

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Correspondence to Květoslav Růžička.

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This article is part of the Special Issue in Memory of Professor Talgat Khasanshin.

Supplementary Information

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10765_2021_2911_MOESM1_ESM.docx

Appendix A. Supplementary Information. The Supplementary Information is available free of charge on the journal website. The Supplementary Information contains experimental solid heat capacities measured in the frame of this work (Tables S1 to S7) and tabulated standard thermodynamic functions (heat capacity, entropy, enthalpy and Gibbs energy) for the studied amino acids (Tables S8 to S12). Supplementary file1 (DOCX 5946 KB)

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Pokorný, V., Lieberzeitová, E., Štejfa, V. et al. Heat Capacities of l-Arginine, l-Aspartic Acid, l-Glutamic Acid, l-Glutamine, and l-Asparagine. Int J Thermophys 42, 160 (2021). https://doi.org/10.1007/s10765-021-02911-z

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