Abstract
Differential scanning calorimetry is used to study the temperature and enthalpy of melting of L‑asparagine monohydrate. Its thermal stability is estimated. Low-temperature adiabatic calorimetry is used to measure heat capacity in the 8–355 K range of temperatures. An anomaly in the heat capacity curve is detected in the region of 265–275 K and studied. A single crystal X-ray diffraction study of the sample is performed in the 113–281 K range of temperatures. The main thermodynamic functions and the functions of formation in the condensed state are calculated at 298 K using the experimental and literature data.
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Funding
This work was performed as part of State Task no. AAAA-A16-121031300039-1 “Chemical Thermodynamics and Materials Science.” It was supported by the National Science Project, the Development Program of Moscow State University, and Moscow State University’s shared resource center Technologies for Preparing New Nanostructured Materials and Their Comprehensive Study.
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Deiko, Y.A., Il’in, D.Y., Druzhinina, A.I. et al. Thermodynamic Properties of L-Asparagine Monohydrate. Russ. J. Phys. Chem. 96, 1840–1848 (2022). https://doi.org/10.1134/S0036024422090060
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DOI: https://doi.org/10.1134/S0036024422090060