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

Abstract

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.