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Heat Capacities of l-Arginine, l-Aspartic Acid, l-Glutamic Acid, l-Glutamine, and l-Asparagine
International Journal of Thermophysics ( IF 2.2 ) Pub Date : 2021-08-29 , DOI: 10.1007/s10765-021-02911-z
Václav Pokorný 1 , Eliška Lieberzeitová 1 , Vojtěch Štejfa 1 , Michal Fulem 1 , Květoslav Růžička 1 , Jakub Havlín 2
Affiliation  

In an effort to establish reliable thermodynamic data for amino acids, heat capacity and phase behavior is reported for l-arginine (CAS RN: 74-79-3), l-aspartic acid (CAS RN: 56-84-8), l-glutamic acid (CAS RN: 56-86-0), l-glutamine (CAS RN: 56-85-9), and l-asparagine (CAS RN: 70-47-3). Prior to heat capacities measurement, thermogravimetric analysis was performed to determine decomposition temperatures. Crystal heat capacities of all five amino acids were measured by Tian–Calvet calorimetry in the temperature interval (262–358) K and by power compensation DSC in the temperature interval (215–451) K. Experimental values of this work were combined with the literature data obtained with adiabatic calorimetry. Low temperature heat capacities of l-arginine and l-asparagine, for which no or limited literature data were available, were measured using the relaxation (heat pulse) calorimetry. As a result, reference heat capacities and thermodynamic functions for crystalline phase from near 0 K to 450 K were developed.



中文翻译:

l-精氨酸、l-天冬氨酸、l-谷氨酸、l-谷氨酰胺和l-天冬酰胺的热容量

为了建立可靠的氨基酸热力学数据,报告了l-精氨酸(CAS RN:74-79-3)、l-天冬氨酸(CAS RN:56-84-8)、l -谷氨酸 (CAS RN: 56-86-0), l -谷氨酰胺 (CAS RN: 56-85-9), 和l-天冬酰胺(CAS RN:70-47-3)。在热容测量之前,进行热重分析以确定分解温度。所有五种氨基酸的晶体热容量在温度区间 (262–358) K 内通过 Tian-Calvet 量热法测量,在温度区间 (215–451) K 内通过功率补偿 DSC 测量。这项工作的实验值与用绝热量热法获得的文献数据。的低温热容精氨酸和使用松弛(热脉冲)量热法测定天冬酰胺,是能获得没有或有限文献数据。结果,开发了从接近 0 K 到 450 K 的结晶相的参考热容和热力学函数。

更新日期:2021-08-30
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