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Zhidk. krist. ikh prakt. ispol'z. = Liq. Cryst. and their Appl., 2008, 3, 77—82.
Influence of Structure of Side Radicals of L-Cysteine and L-Asparagine on Their Thermochemical Characteristics of Solvation in Aqueous-Organic Solutions
I. N. Mezhevoy, V. G. Badelin
Author affiliations Institute of Solution Chemistry RAS
Laboratory “thermodynamics of non-electrolyte solutions and active substances”
153045 Ivanovo, Akademicheskaya Str., 1. E-mail: email@example.com
Abstract Integrated enthalpies of dissolution ΔsolНm L-cysteine and L-asparagine in mixes of water with acetonitrile, dioxane, dimethyl sulfoxide and acetone at concentration of alcohol up to 0,32 м.д. are measured by the method of dissolution calorimetry. Standard values of dissolution enthalpies (ΔsolН0) and transfer (ΔtrН0) of amino acids from water in the mixed solvent are designed. It is established, that dependences of ΔsolН0 and ΔtrН0 on structure of water-organic solutions have extreme character. The designed enthalpic coefficients of pair interactions of amino acids with molecules of cosolvent have positive values, except for L-asparagine-acetonitrile system. The data received are interpreted from the point of view of various types of interactions in solutions and influences of the nature of amino acid fragments on thermochemical characteristics of dissolution.