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I. N. Mezhevoy, V. G. Badelin

Author affiliations
Institute of Solution Chemistry, Russian Academy of Sciences
153045 Ivanovo, Akademicheskaya Str., 1. 
E-mail: inm@isc-ras.ru

Abstract
Integrated enthalpies of dissolution Δ_solH^m L-cysteine and L-asparagine in mixes of water with ethanol, n-propyl alcohol and i-propyl alcohol at concentration of alcohol up to 0,32 mole fraction are measured by method of calorimetry dissolution. Standard values of enthalpies of dissolution (Δ_solH⁰) and transfer (Δ_trH⁰) of amino acids from water in the mixed solvent are calculated. It is established, that dependences of Δ_solH⁰ and Δ_trH⁰ on structure of aqueous – alcoholic solutions have extreme character. Designed enthalpic coeffi-cients of pair interactions of amino acids with molecules of spirits have positive values and increase in order ethanol, n-propyl alcohol, i-propyl alcohol. The data received are inter-preted from the point of view of various types of interactions in solutions and influences of the nature of amino acid side groups on thermochemical characteristics of dissolution.

Keywords: calorimetry, integrated enthalpy of dissolution, side groups of amino acids, aqueous – alcohol solutions