Abstract
Integral dissolution enthalpies ΔsolHm of L-asparagine in the mixtures of water with glycerol, ethylene glycol, and 1,2-propylene glycol at the concentration of organic solvents up to 0.24 mole fraction were measured by the calorimetry method. The standard enthalpies of dissolution (ΔsolH0) and transport (ΔtrH0) of amino acids from water to the mixed solvents were derived. The calculated enthalpy coefficients of the molecule pair interactions of L-asparagine-cosolvent are positive, except for the amino acid-glycerol-water system. The data obtained are interpreted in terms of prevalence of different types of interactions in solution and effect of the cosolvent nature on the thermochemical characteristics of the L-asparagine dissolution.
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