INTERACTION OF A FUNCTIONAL GROUP AND HYDROCARBON RADICALS OF L-ALANINE AND GLYCINE AMINO ACIDS IN AQUEOUS NaCl, KСl, AND UREA SOLUTIONS AT DIFFERENT TEMPERATURES
V.P. Korolev1,2, O.A. Antonova1,2, A.L. Serebryakova1,2
1Krestov Institute of Solution Chemistry, Russian Academy of Sciences, Ivanovo, Russia
2Ivanovo State University of Chemical Technology, Ivanovo, Russia
Keywords: калориметрия, теплота растворения, коэффициенты парного и тройного взаимодействия, вклады групп, водные растворы, L-аланин, хлорид натрия, хлорид калия, мочевина, calorimetry, heat of dissolution, pair and triple interaction coefficients, contributions of groups, aqueous solutions, L-alanine, sodium chloride, potassium chloride, urea
Abstract
Dissolution heats of L-alanine in aqueous NaCl ( m ≤ 5 mol/kg water) and KCl ( m ≤ 4 mol/kg water) solutions are measured by the calorimetric method at temperatures of 288 K, 298 K, and 313 K. Enthalpic and heat capacity coefficients of the pair and triple interaction of alanine with non-aqueous components are determined. By means of the literature data the contributions of charged COO- groups and hydrocarbon radicals of (СНСН3 of L- alanine and СН2 of glycine) in water mixtures with NaCl, KCl, and urea are found. The effects of the nature of additives and temperature on the interactions of hydrophilic and hydrophobic groups of the amino acids in the mentioned systems are discussed.
|
