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Zhidk. krist. ikh prakt. ispol'z. = Liq. Cryst. and their Appl., 2008, 2, 78—83.
Influence of Side Groups Structure of Amino Acids on Their Thermochemical Characteristics of Dissolution in Aqueous – Alcohol Solutions
I. N. Mezhevoy, V. G. Badelin
Author affiliations Institute of Solution Chemistry, Russian Academy of Sciences
153045 Ivanovo, Akademicheskaya Str., 1. E-mail: email@example.com
Abstract Integrated enthalpies of dissolution ΔsolHm 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 (ΔsolH0) and transfer (ΔtrH0) of amino acids from water in the mixed solvent are calculated. It is established, that dependences of ΔsolH0 and ΔtrH0 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