Determination of the complexation parameters of L-asparagine with some biologically active pyridine derivatives in aqueous solutions from calorimetric results

Tyunina, E. Yu.; Krutova, O. N.; Lytkin, A. I.

doi:10.1016/j.tca.2020.178704

Cited by 12 publications

(1 citation statement)

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“…This may be due to the conditions of the experiment, the type of calorimetric installation, the method of experimenting, the concentration range studied, and the purity of the substances studied. The value of Δ sol H ° (H 2 O) given in this work for l -asparagine agrees well with the data of ref (Δ sol H ° (H 2 O) = 22.6 ± 0.2 kJ·mol –1 ) since they were obtained on a similar calorimetric installation, under similar conditions, and with l -asparagine of the same brand but does not agree with other literary values (20.31 ± 0.13, 20.95 ± 0.14, and 24.06 ± 0.42 kJ·mol –1 ).…”

Section: Materials and Methodssupporting

confidence: 87%

Solvation of l-Asparagine in Some Aqueous–Organic Solutions at T = 298.15 K

Smirnov

2022

J. Chem. Eng. Data

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Some thermodynamic parameters of the dissolution and solvation of L-asparagine in aqueous solutions of amides were obtained using calorimetry and calculation methods. The influence of the physicochemical properties of organic solvents on the energy of interparticle interactions with L-asparagine molecules in aqueous solutions was studied. All of the data obtained were compared with similar data for L-glutamine. The main differences and similarities of the thermodynamic characteristics of the dissolution and solvation of L-asparagine and L-glutamine in aqueous solutions of organic solvents were established. Some recommendations were given when choosing water−organic mixtures for predicting the standard thermodynamic properties of aqueous protein systems.

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Section: Materials and Methodssupporting

confidence: 87%