Abstract
The effect of changes in the composition of some water–organic mixtures on the thermodynamic parameters of dissolution and solvation of l-tryptophan was studied by the method of calorimetry of dissolution at T = 298.15 K. To explain the experimental results, the enthalpic coefficients of pairwise interactions between l-tryptophan and organic cosolvent molecules and the energy contributions of the side chain to the energy of intermolecular interactions are calculated, and the influence of some properties of organic solvents on these interactions is estimated. All the data obtained were compared with those for l-phenylalanine to reveal the influence of the side chain structure on the energy of intermolecular interactions of aromatic amino acids with organic solvent molecules in aqueous solutions.
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