Thermodynamics of the interactions of some amino acids and peptides with dodecyltrimethylammonium bromide and tetradecyltrimethylammonium bromide

Talele, Paurnima; Kishore, Nand

doi:10.1016/j.jct.2013.11.001

Cited by 33 publications

(23 citation statements)

References 44 publications

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“…28,29 The exothermic contribution is provided by structure-making solute and endothermic contribution is provided by structure-breaking solute to the overall heat of interaction. 19,30,31 This may be attributed to the changes in the structure of solvent when a solute is introduced into it. than in KH 2 PO 4(aq) solutions, 12 which reflects the distinct nature of cations (K + , Na + , and NH 4 + ).…”

Section: Resultsmentioning

confidence: 99%

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Influence of Phosphate-Based Salts on Enthalpy of Dilution and Isentropic Compressibility Properties of Saccharides and Their Derivatives in Aqueous Solutions

Aggarwal¹,

Sharma

Banipal

et al. 2019

J. Chem. Eng. Data

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The standard enthalpies of dilution (Δ dil H°) and isentropic compressibilities (K°s ,2 ) of some saccharides and their derivatives; (−)-D-ribose, (+)-D-glucose, 2-deoxy-D-glucose, (+)-methyl α-D-glucopyranoside, (+)-maltose monohydrate, and (+)-raffinose pentahydrate (solutes) were determined from heat change (q) and speed of sound (u) data measured, respectively, in (0.05, 0.15, 0.25, and 0.35) mol•kg −1 and (0.5, 1.0, 1.5 and 2.0) mol•kg −1 aqueous solutions of sodium phosphate (NaH 2 PO 4 ), ammonium phosphate (NH 4 H 2 PO 4 ) monobasic salts, and potassium phosphate (K 3 PO 4 ) tribasic salt at T = 288.15− 318.15 K at P = 0.1 MPa. Other parameters such as transfer values (Δ t (Δ dil H°), Δ t K°s ,2 ), change in heat capacity (Δ dil C°p ,2,m ), and hydration numbers (n w ) were also derived to rationalize the molecular interactions in mixtures of saccharide and derivative and phosphate-based salts.These studies are important to understand various interactions in terms of changing cation (Na + , NH 4 + , and K + ) and anion (H 2 PO 4 − and PO 4 3− ) size, ionic strength, and influence of salts on water structure.

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Section: Resultsmentioning

confidence: 99%

“…The standard molar enthalpies of dilution Δ dil H°values were determined for aqueous solutions of glycine at 298.15 K (Figure S2b), which agreed well with the literature values. 19 2.3. Speed of Sound Measurement.…”

Section: Introductionmentioning

confidence: 99%

Influence of Phosphate-Based Salts on Enthalpy of Dilution and Isentropic Compressibility Properties of Saccharides and Their Derivatives in Aqueous Solutions

Aggarwal¹,

Sharma

Banipal

et al. 2019

J. Chem. Eng. Data

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“…Ionic-ionic (between Br − of DTAB/TTAB and NH + 3 group of amino acids or N + CH 3 group of DTAB/TTAB and COO − group of amino acids), ionic-hydrophobic (between nonpolar parts of amino acids and polar head group of DTAB/TTAB) and hydrophobic-hydrophobic group (between alkyl chain of surfactants and nonpolar parts of amino acids) interactions (Fig. 4) were used to describe the interactions of these amino acids and peptides with DTAB and TTAB using the standard partial molar quantities of transfer from water to aqueous surfactant solutions [121].…”

Section: Nonionic Surfactantsmentioning

confidence: 99%

Surfactant–Amino Acid and Surfactant–Surfactant Interactions in Aqueous Medium: a Review

Malik

2015

Appl Biochem Biotechnol

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An overview of surfactant-amino acid interactions mainly in aqueous medium has been discussed. Main emphasis has been on the solution thermodynamics and solute-solvent interactions. Almost all available data on the topic has been presented in a lucid and simple way. Conventional surfactants have been discussed as amphiphiles forming micelles and amino acids as additives and their effect on the various physicochemical properties of these conventional surfactants. Surfactant-surfactant interactions in aqueous medium, various mixed surfactant models, are also highlighted to assess their interactions in aqueous medium. Finally, their applied part has been taken into consideration to interpret their possible uses.

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“…Data on the properties of model compounds, which can be amino acids or micelles of low-molecular-weight surfactants with structural fragments available for electrostatic and hydrophobic interactions with solutes, are of vital importance when describing complex biological systems [10][11][12][13]. Analysis of the available literature data [11][12][13][14][15][16][17][18][19][20] shows that investigating the volume properties of aqueous solutions of surfactants containing amino acids upon changes in temperature and concentration remains of interest. So far, there are almost no data on the stoichiometry of the molecular complexes formed between biologically active substances and surfactants and the effect of the structure of the reagents on the character of their interaction.…”

Section: Introductionmentioning

confidence: 99%

Investigation of Interactions between Sodium Dodecyl Sulfate and L-Tryptophan Through Densimetry and Computer Modeling

Kurbatova

Тарасова

Tyunina

et al. 2021

Russ. J. Phys. Chem.

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Thermodynamics of the interactions of some amino acids and peptides with dodecyltrimethylammonium bromide and tetradecyltrimethylammonium bromide

Cited by 33 publications

References 44 publications

Influence of Phosphate-Based Salts on Enthalpy of Dilution and Isentropic Compressibility Properties of Saccharides and Their Derivatives in Aqueous Solutions

Influence of Phosphate-Based Salts on Enthalpy of Dilution and Isentropic Compressibility Properties of Saccharides and Their Derivatives in Aqueous Solutions

Surfactant–Amino Acid and Surfactant–Surfactant Interactions in Aqueous Medium: a Review

Investigation of Interactions between Sodium Dodecyl Sulfate and L-Tryptophan Through Densimetry and Computer Modeling

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