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Solubilities of amino acids
Author(s) -
Bull Henry B.,
Breese Keith,
Swenson Charles A.
Publication year - 1978
Publication title -
biopolymers
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.556
H-Index - 125
eISSN - 1097-0282
pISSN - 0006-3525
DOI - 10.1002/bip.1978.360170421
Subject(s) - chemistry , amino acid , thermodynamics , enthalpy , standard enthalpy of formation , cystine , gibbs free energy , calorimetry , entropy (arrow of time) , proline , solubility , organic chemistry , biochemistry , physics , cysteine , enzyme
The Mettler/Paar precision density meter DMA‐02D has been used to determine the concentration of saturated solutions of amino acids at 20.0, 25.0, and 29.8 °C. The technique has proven itself an elegant and precise method. The solubilities of all of the amino acids with the exceptions of proline, lysine, and cystine have been measured. The Gibbs free energies of transfer from saturated water solution to 1 M Na 2 SO 4 and to 1 M Gu·HCL along with the van't Hoff heats and entropies have been calculated. The van't Hoff heats have been compared with the calorimetrically determined heats for some of the amino acids. The Lumry‐Rajender relation between the entropy and heats has been observed. The process of transfer of the amino acids from water to the solvents is primarily enthalpic rather than entropic.