The influence of water-ethanol mixture on the thermodynamics of complex formation between 18-crown-6 ether and L-phenylalanine

被引：16
|
作者：
Usacheva, T. R. [1 ]
Sharnin, V. A. [1 ]
Chernov, I. V. [1 ]
Matteoli, E. [2 ]
Terekhova, I. V. [3 ]
Kumeev, R. S. [3 ]
机构：
[1] Ivanovo State Univ Chem & Technol, Res Inst Thermodynam & Kinet Chem Proc, Ivanovo 153000, Russia
[2] CNR, Inst Phys Chem Proc, CNR IPCF, Rome, Italy
[3] Russian Acad Sci, GA Krestov Inst Solut Chem, Moscow 117901, Russia
来源：
CHEMICAL PHYSICS LETTERS | 2012年 / 543卷
关键词：
ORGANIC-SOLVENT MIXTURES; AMINO-ACIDS; NA+ ION; CROWN-ETHERS; PREFERENTIAL SOLVATION; 15-CROWN-5; ETHER; BENZO-15-CROWN-5; MIXED-SOLVENTS; CATIONS; DIMETHYLSULFOXIDE;
D O I：
10.1016/j.cplett.2012.06.054
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 influence of water-ethanol mixture composition on the complex formation between 18-crown-6 ether and L-phenylalanine was studied by titration calorimetry at T = 298.15 K. The standard thermodynamic parameters (Lambda(r)G(o), Lambda H-r(o), T Lambda S-r(o)) of formation of [Phe18C6] molecular complex were calculated from data obtained by means of the microcalorimetric system TAM III (TA Instruments, USA) at X(EtOH) = 0.0/0.6 mol fraction. The stability of [Phe18C6] and the mechanism of complexation in water were investigated using the H-1 and C-13 NMR spectroscopy. The increase of EtOH concentration results in an increase of the complex stability and of the exothermicity of complexation. (C) 2012 Elsevier B.V. All rights reserved.
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收藏
页码：155 / 158
页数：4
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