The gibbs energies of transfer of glycine and glycinate ion from water into water-dimethyl sulfoxide mixtures

Gesse, Zh. F.; Исаева, В. А.; Шарнин, В. А.

doi:10.1134/s0036024410020299

Cited by 13 publications

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“…The Δ tr H 0 and Δ tr G 0 values for 18C6 solvation were obtained in [ 26 , 27 , 28 , 29 , 30 , 31 ]. The solvation parameters for amino acids and peptides were from [ 32 , 33 , 34 , 35 , 36 , 37 ].…”

Section: Resultsmentioning

confidence: 99%

“…The analysis of entropic solvation contributions to the Gibbs energy change for the formation of molecular complexes [Gly⊂18C6] in H 2 O-DMSO solvent ( Figure 3 ) and [Ala⊂18C6] in H 2 O-EtOH solvent ( Figure 4 ) can be explained by the limitation of available literature data on changes in the thermodynamic parameters of amino acid solvation in the corresponding solvents [ 34 , 35 , 37 ].…”

Section: Resultsmentioning

confidence: 99%

“…To examine the effects of enthalpy–entropy compensation in the intermolecular interactions, obtained thermodynamic parameters of complexation of 18-crown-6 (18C6) and cyclodextrins with amino acids (AA) in water and in water-organic mixed solvents were used [ 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 ]. The analysis of the solvation contributions of reagents to the change in the entropy of reactions of the formation of molecular complexes of 18-crown-6 with amino acids in water-organic mixed solvents was carried out using the literature data [ 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 ].…”

Section: Introductionmentioning

confidence: 99%

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Entropy Effects in Intermolecular Associations of Crown-Ethers and Cyclodextrins with Amino Acids in Aqueous and in Non-Aqueous Media

Усачева

Терехова

Alister

et al. 2021

Entropy

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The analysis of the ratios of entropy and enthalpy characteristics and their contributions to the change in the Gibbs energy of intermolecular interactions of crown ethers and cyclodextrins with amino acids is carried out. Two different types of macrocycles were chosen for examination: crown ethers with a hydrophilic interior and cyclodextrins with a hydrophobic inner cavity and a hydrophilic exterior. The thermodynamics of complex formation of crown ethers and cyclodextrins with amino acids in water and aqueous-organic solvents of variable composition was examined. The contributions of the entropy solvation of complexes of 18-crown-6 with glycine, alanine, phenylalanine to the change in the entropy of complexation in water-ethanol and water-dimethyl sulfoxide solvents was calculated and analyzed. It was found that the ratios of the entropy and enthalpy solvation of the reagents for these systems have similar trends when moving from water to aqueous-organic mixtures. The relationship between the thermodynamic characteristics and structural features of the complexation processes between cyclodextrins and amino acids has been established. The thermodynamic enthalpy–entropy compensation effect was revealed, and its features for complexation of cyclodextrins and 18-crown-6 were considered. It was concluded that, based on the thermodynamic parameters of molecular complexation, one could judge the mode of the formation of complexes, the main driving forces of the interactions, and the degree of desolvation.

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