Abstract
The method of dissolution calorimetry was used to measure the integral enthalpy of dissolution Δsol H m of DL-alanine in mixtures of water with glycerol, ethylene glycol, and 1,2-propylene glycol at a concentration of organic solvent up to 0.32 mole fraction. The standard dissolution enthalpy (Δsol H 0) and transport enthalpy of amino acids from water to mixed solvent (Δtr H 0) were calculated. The calculated enthalpy coefficients of pair interactions of the DL-alanine molecules with the polyol molecules are positive and less than these values for L-alanine. The effect of interactions of different types in solution and the structural features of biomolecules and co-solvents on the enthalpy of dissolution characteristics of amino acids were considered.
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Original Russian Text © I.N. Mezhevoi, V.G. Badelin, 2012, published in Zhurnal Obshchei Khimii, 2012, Vol. 82, No. 11, pp. 1810–1813.
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Mezhevoi, I.N., Badelin, V.G. Thermochemical characteristics of interactions of DL-alanine in aqueous solutions of glycerol, ethylene glycol, and 1,2-propylene glycol. Russ J Gen Chem 82, 1801–1804 (2012). https://doi.org/10.1134/S1070363212110102
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DOI: https://doi.org/10.1134/S1070363212110102