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Heat capacities of solid poly(amino acids). I. Polyglycine, poly( L ‐alanine), and poly( L ‐valine)
Author(s) -
Roles K. A.,
Wunderlich Bernhard
Publication year - 1991
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.360310503
Subject(s) - chemistry , valine , differential scanning calorimetry , alanine , thermodynamics , amino acid , calorimetry , function (biology) , atmospheric temperature range , heat capacity , experimental data , specific heat , biochemistry , physics , statistics , mathematics , evolutionary biology , biology
Heat capacities of polyglycine, poly( L ‐alanine), and poly( L ‐valine) were analyzed using approximate group vibrations and fitting of the skeletal vibrations to a two‐parameter (Θ 1 , Θ 3 ) Tarasov function. New experimental data were measured by differential scanning calorimetry in the temperature range of 230–390 K. Good agreement between our experimental data and the calculated data was observed for all three poly(amino acids). Previous investigations showed agreement between calculation and reported experimental data for only limited low temperature ranges. At higher temperatures, discrepancies of up to 55% existed between experiment and calculation. The cause of this discrepancy must be assumed to be experimental error. Recommended experimental data are revised on the basis of this investigation. Computed heat capacities are available for the three biopolymers in the solid state from 0 to 1000 K.