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The thermodynamic characteristics of solution of L-α-histidine and L-α-phenylalanine in water at 273–373 K

  • Physical Chemistry of Solutions
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Abstract

The solubility of L-phenylalanine and L-histidine in water at 298.15 and 318.15 K and the heat effects of solution of the amino acids at 328.15 K were determined. These results and the data obtained earlier were used to calculate all the standard thermodynamic functions of solution of the amino acids and the solubilities of L-phenylalanine and L-histidine over the temperature range 273–373 K. The selection of the form of the Δsol H o = f(T) dependence had a negligible effect on the free energies of solution and solubilities of the amino acids. This selection primarily influenced the entropy and heat capacity characteristics of the process.

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Authors and Affiliations

  1. Institute of Solution Chemistry, Russian Academy of Sciences, Ivanovo, Russia

    A. V. Kustov & V. P. Korolev

  2. Ivanovo State University of Chemical Technology, Ivanovo, Russia

    A. V. Kustov & V. P. Korolev

Authors
  1. A. V. Kustov
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  2. V. P. Korolev
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Correspondence to A. V. Kustov.

Additional information

Original Russian Text © A.V. Kustov, V. P. Korolev, 2008, published in Zhurnal Fizicheskoi Khimii, 2008, Vol. 82, No. 11, pp. 2039–2043.

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Kustov, A.V., Korolev, V.P. The thermodynamic characteristics of solution of L-α-histidine and L-α-phenylalanine in water at 273–373 K. Russ. J. Phys. Chem. 82, 1828–1832 (2008). https://doi.org/10.1134/S0036024408110071

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  • DOI: https://doi.org/10.1134/S0036024408110071

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