摘要
用2277热活性检测仪测定了310.15 K下,甘氨酸、L-丙氨酸、L-缬氨酸、L-丝氨酸、L-苏氨酸和L-脯氨酸6种α-氨基酸分别与N-甲基乙酰胺、N,N-二甲基乙酰胺分子在水溶液中的混合过程的焓变,根据McMillan-Mayer理论得到了各级焓对作用系数,并比较了各级焓对作用系数.结果表明,氨基酸与N,N-二甲基乙酰胺的焓对作用系数大于与N-甲基乙酰胺的焓对作用系数.由于N,N-二甲基乙酰胺中—CH3基团的增加,对丝氨酸的焓对作用系数改变较大.用溶质-溶质相互作用和溶质-溶剂相互作用理论对结果进行了解释.
The enthalpies of mixing of two acid amides and six kinds of aqueous amino acid solutions （glycine, L-alanine, L-serine, L-valine, L-proline and L-threonine） in aqueous solutions have been determined at 310.15K by 2277 flow micro calorimetric system. The data have been analyzed in terms of the McMillan-Mayer theory to obtain the enthalpic pair interaction coefficient （hxy） and compared with the enthalpic pair interaction coefficients of two acid amide with six amino acids. The results show that because of the more CH3 in N, N-dimethyl acetamide, which makes its difference from the Enthalpic of N-methyl with amino acids. The results are discussed in terms of solute-solute and solute-solvent interactions theory.
出处
《菏泽学院学报》
2006年第2期59-62,共4页
Journal of Heze University
