Enthalpy Coefficients Of Pair Interactions Research Articles

Effect of N-Methyl Substitution in the Glycine Molecule on the Enthalpy of Dissolution in Mixed Water–Alcohol Solvents at 298.15 K

The enthalpies of dissolution of N-methylglycine in water + ethanol, water + (1-propanol) and water + (2-propanol) are determined via calorimetry at an alcohol concentration of x2 = 0–0.25 mole fraction. The standard values of enthalpies of dissolution ( $${{\Delta }_{{{\text{sol}}}}}H^\circ $$ ) and transfer ( $${{\Delta }_{{{\text{tr}}}}}H^\circ $$ ) of N-methylglycine from water to solution are calculated. The effect the structure and properties of N-methylglycine and the composition of a water–alcohol mixture have on N-methylglycine’s enthalpy characteristics is examined. The enthalpy coefficients of pair interactions (h xy ) between N-methylglycine and alcohol molecules are calculated. They have positive values and grow in the series ethanol (EtOH) < 1-propanol (1-PrOH), < 2-propanol (2-PrOH). A comparative analysis is performed of the enthalpy characteristics of dissolution and transfer of N-methylglycine and the analogous characteristics of glycine and DL-α-alanine in similar mixtures.

Effect of Tryptophan and Asparagine Structure on the Enthalpic Characteristics of Their Dissolution in Aqueous Solutions of Sodium Dodecyl Sulfate

The integral enthalpies of dissolution of L-tryptophan and L-asparagine in aqueous solutions of sodium dodecyl sulfate (surfactant) at surfactant concentrations of up to 0.05 mol/kg of the solvent are determined and estimated calorimetrically. Standard values of the enthalpies of dissolution and transfer of amino acids from water to a mixed solvent are calculated. The calculated enthalpy coefficients of pair interactions between amino acids and surfactant molecules have positive values. Hydrophobic interactions between amino acids and surfactants have the dominant effect on the enthalpy characteristics of the interaction in a three-component solution.

Thermochemical analysis of intermolecular interactions between N-acetylglycine and polyols in aqueous solutions

The integral enthalpies of dissolution Δsol H m for N-acetylglycine in aqueous solutions of glycerol, ethylene glycol and 1,2-propylene glycol are measured via solution calorimetry. The standard enthalpies of dissolution (Δsol Н 0) and transfer (Δtr Н 0) for N-acetylglycine from water to aqueous solutions of polyhydric alcohols are calculated from experimental data. Positive values of enthalpy coefficients of pair interactions h xy for amino acids and polyol molecules are calculated using the McMillan–Mayer theory. The results are discussed using an approach for evaluating different types of interactions in ternary systems and the effect the structural features of interacting biomolecules have on the thermochemical characteristics of N-acetylglycine dissolution.

Energetics of the molecular interactions of L-cysteine, L-serine, and L-asparagine in aqueous propylene glycol solutions at 298.15 K

Integral enthalpies of dissolution Δsol H m of L-cysteine, L-serine, and L-asparagine in aqueous solutions of 1,3-propylene glycol at organic solvent concentrations of up to 0.26 mole fraction are measured via the thermochemistry of dissolution. Standard enthalpies of dissolution (Δsol H ○) and transfer (Δtr H ○) of amino acids from water to a mixed solvent are calculated. It is found that the calculated enthalpy coefficients of pair interactions of the amino acids with polyhydric alcohol molecules have positive values. The effect the arrangement of the hydroxyl group in the structure of polyhydric alcohols has on the enthalpy of interaction of amino acids in aqueous solutions is revealed. The effect of different types of interactions in solutions and the structural features of biomolecules and cosolvents on the enthalpy of dissolution of amino acids is analyzed.

Effects of water-alcohol binary solvents on the thermochemical characteristics of L-tryptophane dissolution at 298.15 K

The enthalpies of L-tryptophane solution in water-methanol, water-ethanol, water-1-propanol, and water-2-propanol mixtures at alcohol concentrations of x2 = 0–0.4 mole fractions were measured by calorimetry. The standard enthalpies of L-tryptophane solution (ΔsolH∘) and transfer (ΔtrH∘) from water to the binary solvent were calculated. The influence of the composition of the water-alcohol mixture and the structure and properties of L-tryptophane on the enthalpy characteristics of the latter was considered. The enthalpy coefficients of pair interactions (hxy) of L-tryptophane with alcohol molecules were calculated. The coefficients were positive and increased in the series: methanol (MeOH), ethanol (EtOH), 1-propanol (1-PrOH), and 2-propanol (2-PrOH). The solution and transfer enthalpies of L-tryptophane were compared with those of aliphatic amino acids (glycine, L-threonine, DL-alanine, L-valine, and L-phenylalanine) in similar binary solvents.

Thermochemical characteristics of interactions of DL-alanine in aqueous solutions of glycerol, ethylene glycol, and 1,2-propylene glycol

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.

Thermochemical investigation of interaction of L-serin with glycerol, ethylene glycol, and 1,2-propylene glycol in aqueous solutions

By the method of dissolution calorimetry integral enthalpies of dissolution ΔsolHm of L-serine are measured in the mixtures of water with glycerol, ethylene glycol, and 1,2-propylene glycol at the concentration of the organic solvent up to 0.42 mole fraction. The standard values of enthalpies of dissolution (ΔsolH0) and transfer (ΔtrH0) of amino acids from water to mixed solvents are calculated. The calculated values of the enthalpy coefficients of pair interactions of L-serine with the molecules of co-solvents are positive. The data obtained are interpreted in terms of prevalence of different types of interactions in solutions and the influence of nature of co-solvents on the thermochemical characteristics of the dissolved amino acids.

The solvation of L-serine in mixtures of water with some aprotic solvents at 298.15 K

The integral enthalpies of solution ΔsolHm of L-serine in mixtures of water with acetonitrile, 1,4-dioxane, dimethylsulfoxide (DMSO), and acetone were measured by solution calorimetry at organic component concentrations up to 0.31 mole fractions. The standard enthalpies of solution (ΔsolH°), transfer (ΔtrH°), and solvation (ΔsolvH°) of L-serine from water into mixed solvents were calculated. The dependences of ΔsolH°, ΔsolvH°, and ΔtrH° on the composition of aqueous-organic solvents contained extrema. The calculated enthalpy coefficients of pair interactions of the amino acid with cosolvent molecules were positive and increased in the series acetonitrile, 1,4-dioxane, DMSO, acetone. The results obtained were interpreted from the point of view of various types of interactions in solutions and the influence of the nature of organic solvents on the thermochemical characteristics of solutions.

The thermochemical characteristics of solution of L-cysteine and L-asparagine in aqueous 1,4-dioxane and acetone

The integral heats of solution ΔsolHm of L-cysteine and L-asparagine in mixtures of water with 1,4-dioxane and acetone were measured by solution calorimetry at organic solvent concentrations of up to 0.30 mole fractions. The standard enthalpies of solution (ΔsolHo) and transfer (ΔtrHo) of amino acids from water to mixed solvents were calculated. The calculated enthalpy coefficients of pair interactions of L-cysteine and L-asparagine with cosolvent molecules were positive. The results were interpreted from the point of view of the predominance of interactions of various types in solutions and the influence of the nature of cosolvents and amino acid side substituents on the thermochemical characteristics of solution.

Enthalpy characteristics of dissolution of l-cysteine and l-asparagine in aqueous solutions of acetonitrile and dimethyl sulfoxide at 298.15 K

The integral enthalpies of dissolution ΔsolHm of l-cysteine and l-asparagine in mixtures of water with acetonitrile and dimethyl sulfoxide at the concentration of organic solvent up to 0.32 molar fractions were measured by means of dissolution calorimetry. The standard enthalpies of dissolution (ΔsolH°) and transfer (ΔtransH°) of the amino acids from water to a mixed solvent were calculated. The enthalpy coefficients of pair interactions for L-cysteine and L-asparagine with cosolvent molecules are positive, except for the L-asparagine-water-acetonitrile system. The concepts on the prevailing effect of specific interactions in solutions and the influence of the nature of the cosolvents and lateral substituents of the amino acids on the thermochemical characteristics of dissolution were used to explain the data obtained.

The thermochemical characteristics of solution of DL-α-alanylglycine and DL-α-alanyl-DL-α-alanine in water-organic solvent mixtures at 298.15 K

The integral enthalpies of solution of DL-α-alanylglycine and DL-α-alanyl-DL-α-alanine in water-organic solvent (acetonitrile, 1,4-dioxane, acetone, N,N-dimethylformamide, and N,N-dimethylsulfoxide) mixtures were measured at organic component concentrations x 2 = 0–0.4 mole fractions and T = 298.15 K. The standard enthalpies of solution (Δsol H°) and transfer (Δtr H°) of the peptides from water into mixed solvents were calculated. The influence of the structure and properties of solutes and mixture composition on the thermochemical characteristics of the peptides was considered. The enthalpy coefficients of pair interactions (h xy ) of DL-α-alanylglycine and DL-α-alanyl-DL-α-alanine with organic solvent molecules were calculated. The h xy values were correlated with the properties of organic solvents using the Kamlet-Taft equation.

The thermochemical characteristics of solution of DL-α-alanylglycine and DL-α-alanylalanine in water-alcohol mixtures at 298.15 K

The integral enthalpies of solution of DL-α-alanylglycine and DL-α-alanylalanine in water-ethanol, water-n-propanol, and water-isopropanol mixtures were measured calorimetrically at alcohol concentrations x 2 = 0−0.4 mole fractions. The standard enthalpies of solution (Δsol H°) of the peptides and their transfer (Δtr H°) from water into the mixed solvents were calculated. The influence of the structure and properties of the solutes and mixture composition on the enthalpy characteristics were considered. The Δsol H° = f(x 2) and Δtr H° = f(x 2) dependences were found to have extrema. The enthalpy coefficients of pair interactions (h xy ) between the peptide and alcohol molecules were calculated. The coefficients were positive and increased in the series ethanol, n-propanol, isopropanol.

The enthalpies of solution of DL-α-alanine in water-organic solvent mixtures at 298.15 K

The integral enthalpies of solution (298.15 K) of DL-α-alanine in water-organic solvent mixtures were measured at organic component concentrations x 2 = 0–0.4 mole fractions. The organic solvents used were acetonitrile (ACN), formamide (FA), N,N-dimethylformamide (DMFA), and N,N-dimethylsulfoxide (DMSO). The standard enthalpies of solution Δsol H o, solvation Δsolv H o, and transfer (Δtr H o) of DL-α-alanine from water to mixed solvents were calculated. The influence of the structure and properties of solutes and mixture composition on solute thermochemical characteristics was considered. The solution of DL-α-alanine in the mixtures studied was endothermic over the whole range of organic component concentrations. The Δsol H o, Δtr H o, and Δsolv H o values as functions of x 2 can pass extrema (DMSO and DMFA), be almost independent of mixed solvent composition (FA), or be exothermic and monotonic functions (ACN). The enthalpy coefficients of pair interactions (h xy ) between DL-α-alanine and organic solvent molecules were calculated. The linear Kamlet-Taft equation was used to correlate the h xy values with the properties of organic solvents.

Solvation enthalpies of formamides and acetamides in a water—glycerol mixture. Additivity of thermochemical characteristics of solutions

The solution enthalpies of formamide and N,N-dimethyl- and diethylamides of formic and acetic acids in a water—glycerol mixed solvent were measured and the solvation enthalpies were calculated. The enthalpy coefficients of amide—glycerol pair interactions in aqueous solution were calculated. The effect of the mixture composition and the structure and properties of solutes on the enthalpic characteristics were considered. The contributions of structural fragments of the amide molecules to the enthalpic characteristics of solutions were calculated in the framework of the proposed additive scheme. This made it possible to analyze the role of nonspecific and specific solvations of the amides in solution and predict the vaporization, solution, and solvation enthalpies and enthalpy coefficients of pair interactions of experimentally unstudied N-methylformamide, N-ethylformamide, N-methyl-N-ethylformamide, N-methylacetamide, N-ethylacetamide, and N-methyl-N-ethylacetamide in a water—glycerol mixture, as well as donor numbers for these amides.

Solvation of amides of formic and acetic acids in water-glycerol mixture. Additivity of thermochemical characteristics of solutions

Values of the solution enthalpy of are measured and values of solvation enthalpy are calculated for formamide and N,N-two-substituted methyl-and ethylamides of formic and acetic acids in the mixed solvent: water-glycerol. Enthalpy coefficients of pair interactions between amides and glycerol in aqueous solutions are calculated. The influence of mixture composition and also of a structure and properties of the dissolved compounds on enthalpy characteristics is considered. Within the frames of the offered additive scheme the contributions from the structural fragments of molecules of amides to enthalpy characteristics of solutions are established. It has allowed us to analyze quantitatively the role of nonspecific and specific solvation of amides in solution, to predict the enthalpy of evaporation, solution, solvation, the enthalpy coefficients of pair interactions of experimentally unstudied N-methylformamide, N-ethylformamide, N-methyl-N-ethylformamide, N-methylacetamide, N-ethylacetamide, and N-methyl-N-ethylacetamide in the mixtures of water-glycerol, and also to evaluate the donor numbers of these specified amides.

Solvation and Enthalpy Coefficients of Interaction of Carboxylic Acid Amides with 1,2-Diols in Water

The enthalpies of solution of formamides, acetamides, and propionamides with various extents of N-substitution in aqueous solutions of propylene glycol and 1,2-butanediol (concentration ≤4 mol kg- 1) at 298.15 K were measured. The enthalpies of transfer of the amides from water to mixed aqueous-organic solvents were determined and discussed in combination with data on the enthalpies of transfer of amides from water to aqueous ethylene glycol solutions. The enthalpy coefficients of pair interactions of amides with 1,2-diols in water were calculated and used for evaluating the group components on the basis of the principle of group additivity of contributions. As the hydrophobic properties of polyfunctional nonelectrolytes are enhanced, the coefficients increase, which is due to the growth of the hydrophobic component of the interaction.