Thermodynamics of solution of L-tryptophan in water

被引：14
作者：
Kustov, A. V. [1 ,2 ]
Antonova, O. A. [1 ,2 ]
Smirnova, N. L. [1 ,2 ]
机构：
[1] Russian Acad Sci, United Phys Chem Ctr, GA Krestov Inst Solut Chem, 1 Acad Skaya Str, Ivanovo 153045, Russia
[2] Ivanovo State Univ Chem & Technol, 7 Sheremetevsky Ave, Ivanovo 153000, Russia
来源：
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY | 2017年 / 129卷 / 01期
基金：
俄罗斯科学基金会;
关键词：
L-Tryptophan; Water; Calorimetry; Solubility; Thermodynamics of solution; Prediction; AMINO-ACIDS; UREA SOLUTIONS; L-PROLINE; PHENYLALANINE; N; N-DIMETHYLFORMAMIDE; SOLUBILITY; ENTROPIES;
D O I：
10.1007/s10973-017-6172-0
中图分类号：
O414.1 [热力学];
学科分类号：
摘要：
This paper focuses on the thermodynamic study of solution of aromatic amino acid l-tryptophan in water. Free energy, its enthalpic and entropic terms, heat capacity of solution are computed in a wide temperature range using the combination of calorimetric data and solubility value at the reference temperature via the Gibbs-Helmholtz equation. Solubility values from 283.15 to 343.15 K are also estimated and compared with experimental ones. The results obtained clearly indicate that this approach reproduces very well both thermodynamic functions of solution and solubility values for slightly soluble species.
引用
收藏
页码：461 / 465
页数：5
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