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Heat capacities of solid poly(amino acid)s. II. The remaining polymers
Author(s) -
Roles K. A.,
Xenopoulos A.,
Wunderlich Bernhard
Publication year - 1993
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.360330505
Subject(s) - chemistry , differential scanning calorimetry , valine , alanine , histidine , amino acid , phenylalanine , polymer chemistry , sodium , polymer , calorimetry , asparagine , thermodynamics , organic chemistry , biochemistry , physics
In the first paper heat capacities C p , of polyglycine, poly( L ‐alanine), and poly ( L ‐valine) were analyzed using approximate group vibrations and fitting the C p contributions of the skeletal vibrations to a two‐parameter Tarasov function. In this second paper all other poly (amino acid) s are similarly analyzed. Heat capacities were measured by differential scanning calorimetry in the temperature range of 230–390 K for poly( L ‐leucine), poly( L ‐serine), poly (sodium‐ L ‐aspartate), poly(sodium‐ L ‐glutamate), poly( L ‐asparagine), poly( L ‐phenylalanine), poly( L ‐tyrosine), poly( L ‐methionine), poly ( L ‐tryptophane), poly( L ‐proline), poly( L ‐lysine · HBr), poly( L ‐histidine), poly( L ‐histidine‐ HCl), and poly( L ‐arginine · HCl). Good agreement exists between experiment and calculation. Predictions of heat capacities were made for all not‐measured poly (amino acid) s. Enthalpies, entropies, and Gibbs functions for the solid state have been derived. © 1993 John Wiley & Sons, Inc.