Measuring the enthalpies of interaction between glycine, L-cysteine, glycylglycine, and sodium dodecyl sulfate in aqueous solutions
- Autores: Badelin V.1, Mezhevoi I.1, Tyunina E.1
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Afiliações:
- Krestov Institute of Solution Chemistry
- Edição: Volume 91, Nº 3 (2017)
- Páginas: 521-524
- Seção: Physical Chemistry of Solutions
- URL: https://journals.rcsi.science/0036-0244/article/view/169339
- DOI: https://doi.org/10.1134/S0036024417030025
- ID: 169339
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Resumo
Calorimetric measurements of enthalpies of solution ΔsolHm for glycine, L-cysteine, and glycylglycine in aqueous solutions of sodium dodecyl sulfate (SDS) with concentrations of up to 0.05 mol kg–1 are made. Standard enthalpy of solution ΔsolH0 and enthalpy of transfer ΔtrH0 of the dipeptide from water into mixed solvent are calculated. The calculated enthalpy coefficients of paired interactions of amino acids and dipeptide with SDS prove to be positive. Hydrophobic interactions between the biomolecules and SDS are found to have a major impact on the enthalpies of interaction in the three-component systems under study, within the indicated range of concentrations.
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Sobre autores
V. Badelin
Krestov Institute of Solution Chemistry
Email: inm@isc-ras.ru
Rússia, Ivanovo, 153045
I. Mezhevoi
Krestov Institute of Solution Chemistry
Autor responsável pela correspondência
Email: inm@isc-ras.ru
Rússia, Ivanovo, 153045
E. Tyunina
Krestov Institute of Solution Chemistry
Email: inm@isc-ras.ru
Rússia, Ivanovo, 153045