Authors: Guangqian Li Min Liu Lili Wang Lina Dong Dezhi Sun Xilian Wei Youying Di
Publish Date: 2012/05/17
Volume: 41, Issue: 5, Pages: 849-863
Abstract
The mixing enthalpies of NN′hexamethylenebisacetamide HMBA with lalanine and lserine in aqueous glucose solutions have been determined by using mixingflow isothermal microcalorimetry along with their dilution enthalpies at the temperature of 29815 K These results can be used to obtain the heterotactic enthalpic interaction coefficients h xy h xxy and h xyy in the range of the glucose molality 0 to 15 mol⋅kg−1 according to the McMillan–Mayer theory Combining our previous research results for glycine see Liu et al in J Chem Eng Data 55 5258–5263 2010 we find that the heterotactic enthalpic pairwise interaction coefficients h xy between HMBA and the investigated amino acids in aqueous glucose solutions are all positive and reach maximum values at about 03 mol⋅kg−1 glucose In addition the order for the value of h xy of the three amino acids in pure water and aqueous solution of the same glucose molality is h xy lalanineh xy lserineh xy glycine All variations of the heterotactic enthalpic pairwise interaction coefficients with the molalities of glucose in the quaternary systems are discussed in terms of solute–solute and solute–solvent interactions
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