Volumetric interactions of a series of α-amino acids in aqueous magnesium chloride solutions at 278.15, 288.15, 298.15, and 308.15 K

被引:1
作者
Javornik, Ema [1 ,2 ]
Ferreira, Olga [2 ]
Pinho, Simao P. [2 ]
机构
[1] Univ Ljubljana, Fac Chem & Chem Technol, Ljubljana 1000, Slovenia
[2] Inst Politecn Braganca, Associate Lab LSRE LCM, P-5301857 Braganca, Portugal
来源
MONATSHEFTE FUR CHEMIE | 2015年 / 146卷 / 09期
关键词
Amino acid; Partial molar volume; Salt effect; Thermodynamics; Hydration; PARTIAL MOLAR VOLUMES; AMMONIUM-SULFATE SOLUTIONS; VISCOSITY B-COEFFICIENTS; HEAT-CAPACITIES; L-ALANINE; GLYCINE; MGCL2-CENTER-DOT-6H(2)O; ENTHALPY; WATER;
D O I
10.1007/s00706-015-1514-8
中图分类号
O6 [化学];
学科分类号
0703 ;
摘要
In this work, the partial molar volumes of glycine, l-alanine, l-valine, l-serine, and l-threonine in aqueous solutions of magnesium chloride at 0.0, 0.1, 0.3, 0.7, and 1.0 molal are addressed between 278.15 and 308.15 K. Volumes of transfer were obtained, following the rank serine > glycine a parts per thousand threonine > alanine > valine. Differently, the hydration numbers follow the sequence serine > valine > alanine > threonine > glycine, and dehydration of the amino acids is observed, rising the temperature or salt molality. The data suggest that interactions are mainly pairwise, between the ions and charged/hydrophilic groups of the amino acids. Within the Friedman and Krishnan formalism, a group-contribution scheme has been successfully applied to the pairwise volumetric interaction coefficient. Finally, the dehydration effect of MgCl2 on glycine, alanine, and serine has been predicted applying empirical correlations developed before, showing satisfactory results.
引用
收藏
页码:1419 / 1431
页数:13
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