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.
引用
收藏
页码：155 / 158
页数：4
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