Acta Chimica Sinica ›› 2005, Vol. 63 ›› Issue (6): 538-544. Previous Articles     Next Articles

Reports

L-胱氨酸在盐酸、氢氧化钠、氢氧化钾水溶液中的稀释过程热力学

孙德志*,宋明芝,李大成,王一蕾   

  1. (聊城大学化学化工学院 聊城 252059)
  • 投稿日期:2004-08-05 修回日期:2004-11-19 发布日期:2010-12-10
  • 通讯作者: 孙德志

Thermodynamics of Dilution of L-Cystine in Aqueous Solution of Sodium Hydroxide, Potassium Hydroxide or Hydrochloric Acid

SUN De-Zhi*, SONG Ming-Zhi, LI Da-Cheng, WANG Yi-Lei   

  1. (Department of Chemistry, Liaocheng University, Liaocheng 252059)
  • Received:2004-08-05 Revised:2004-11-19 Published:2010-12-10
  • Contact: SUN De-Zhi

The enthalpies of dilution of L-cystine in solutions of two strong alkalis and one strong acid have been determined by isothermal flow-mixed microcalorimetry at the temperatures of 298.15, 303.15, 308.15, 313.15 and 318.15 K. Empirical equations of apparent enthalpies of dilution varying with the concentration of the amino acid have been obtained from the experimental data in terms of the improved McMillan-Mayer theory. Enthalpic interaction coefficients, h2, h3, and h4, and pairwise entropic interaction coefficient s2 have been gotten. The values of pairwise enthalpic interaction coefficient, h2, have been discussed in the light of solute-solute and solute-solvent interactions. The results indicate that medium effect on the bivalent cation of L-cystine is stronger than on the bivalent anion. The values of h2 show quite well straight-line dependence on temperature and pairwise entropic interaction coefficient, s2, is a constant in the experimental range of temperature.

Key words: L-cystine, enthalpy of dilution, microcalorimetry, enthalpic/entropic interaction coefficient