Thermodynamic and Transport Properties of Carbohydrates and their Monophosphates: The Pentoses and Hexoses

Abstract

This review contains recommended values of the thermodynamic and transport properties of the five and six membered ring carbohydrates and their phosphates in both the condensed and aqueous phases. Equilibrium data, enthalpies, heat capacities, and entropies have been collected from the literature. The accuracy of these data have been assessed, adjusted to 298.15 K and to a common standard state, and entered into a catalog of thermochemical reactions. The solution of this reaction catalog yields a set of recommended values for the formation properties of these substances. The volumetric data have also been critically evaluated. Recommended values are presented for standard state molar volumes and the temperature and pressure derivatives of the molar volume, i. e., the expansivity and the compressibility. The excess property data of aqueous solutions of these substances have been correlated to yield recommended values of the parameters of the virial expansion model used to represent the data. The transport data considered here includes both viscosity and diffusion data of aqueous solutions of the carbohydrates. The available phase diagram data and transition temperatures are summarized.

A thermodynamic study of the hydrolysis of L-glutamine to (L-glutamate + ammonia) and of L-asparagine to (L -aspartate + ammonia)

“…The estimated uncertainties in K m are large enough that its value could be as low as 50 and as large as 360. The value r G o m (13) = 3.03 kJ · mol −1 used in the above calculation is that used by Alberty and Goldberg, (33) and is based upon a recalculation (36) of the results of Guynn and Veech (37) for reaction (13).…”

Investigation of Selective Recognition of Sugars Using Lectin-inspired Temperature-responsive Polymers

“…However, since the abundance ratio of psicose in aldehyde based structures is lower than fructose but shows a stronger interaction, it is difficult to draw a conclusion. 24 It is known that glucose and fructose adopt a pyranose structure that cyclizes at C 6 , whereas psicose has a furanose structure cyclized at C 5 . 25 It is possible that this difference in structure accounts for the higher binding energy, as the most stable sugar structure in aqueous solution affects the strength of interaction with MAAmBO.…”

Empirical and theoretical models of equilibrium and non-equilibrium transition temperatures of supplemented phase diagrams in aqueous systems (IUPAC Technical Report)

“…The source of experimental data for carbohydrate + water mixtures is very comprehensive. Goldberg and Tewari [79] reviewed thermodynamic properties of the five-and six-membered ring carbohydrates in both condensed and aqueous phases, including D-glucose and D-fructose. The α-D-glucose exists as both a monohydrate and in the anhydrous form, while β-D-glucose only has the anhydrous form.…”