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

被引：1

作者：

Mezhevoi, I. N. ^{[1
]}

Badelin, V. G. ^{[1
]}

Tyunina, E. Yu ^{[1
]}

Kamkina, S. V. ^{[2
]}

机构：

[1] Russian Acad Sci, Krestov Inst Solut Chem, Ivanovo 153045, Russia

[2] Ivanovo State Univ Chem & Technol, Ivanovo 153000, Russia

来源：

RUSSIAN JOURNAL OF PHYSICAL CHEMISTRY A | 2018年 / 92卷 / 03期

基金：

俄罗斯基础研究基金会;

关键词：

enthalpy of dissolution; amino acid; sodium dodecyl sulfate; hydrophobic interaction; aqueous solution; AMINO-ACIDS; POLYATOMIC ALCOHOLS; L-CYSTEINE; 298.15; K; WATER; PEPTIDES; GLYCINE;

D O I：

10.1134/S0036024418030202

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

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.

引用

页码：466 / 469

页数：4

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