Abstract
AbstractThe solid–liquid equilibrium of precursors and products of the enzymatic synthesis of ampicillin (AMP) [6‐aminopencillanic acid (6‐APA) and D(−)phenylglycine (PG)] was investigated at different temperatures (283–298 K) and pHs (5.5–7.5). Solubility data were obtained using an analytical methodology. Equilibrium dissociation constants were experimentally measured at several temperatures for AMP, 6‐APA, PG, and D(−)phenylglycine methyl ester. A model based on the simplified perturbed hard sphere theory proposed by Khoshkbarchi and Vera (Ind Eng Chem Res. 1996;35:4319‐4327) was fitted against solubility data. The model could describe the water solubility behavior for AMP and PG as function of pH and temperature, but a bias was observed when fitting the model to the solubility of 6‐APA. © 2009 American Institute of Chemical Engineers AIChE J, 2010
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