Heat Capacities of l-Arginine, l-Aspartic Acid, l-Glutamic Acid, l-Glutamine, and l-Asparagine

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22340%2F21%3A43922433" target="_blank" >RIV/60461373:22340/21:43922433 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60461373:22810/21:43922433

Výsledek na webu

<a href="https://link.springer.com/article/10.1007%2Fs10765-021-02911-z" target="_blank" >https://link.springer.com/article/10.1007%2Fs10765-021-02911-z</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s10765-021-02911-z" target="_blank" >10.1007/s10765-021-02911-z</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Heat Capacities of l-Arginine, l-Aspartic Acid, l-Glutamic Acid, l-Glutamine, and l-Asparagine

Popis výsledku v původním jazyce

In an effort to establish reliable thermodynamic data for amino acids, heat capacity and phase behavior is reported for l-arginine (CAS RN: 74-79-3), l-aspartic acid (CAS RN: 56-84-8), l-glutamic acid (CAS RN: 56-86-0), l-glutamine (CAS RN: 56-85-9), and l-asparagine (CAS RN: 70-47-3). Prior to heat capacities measurement, thermogravimetric analysis was performed to determine decomposition temperatures. Crystal heat capacities of all five amino acids were measured by Tian-Calvet calorimetry in the temperature interval (262-358) K and by power compensation DSC in the temperature interval (215-451) K. Experimental values of this work were combined with the literature data obtained with adiabatic calorimetry. Low temperature heat capacities of l-arginine and l-asparagine, for which no or limited literature data were available, were measured using the relaxation (heat pulse) calorimetry. As a result, reference heat capacities and thermodynamic functions for crystalline phase from near 0 K to 450 K were developed.

Název v anglickém jazyce

Heat Capacities of l-Arginine, l-Aspartic Acid, l-Glutamic Acid, l-Glutamine, and l-Asparagine

Popis výsledku anglicky

In an effort to establish reliable thermodynamic data for amino acids, heat capacity and phase behavior is reported for l-arginine (CAS RN: 74-79-3), l-aspartic acid (CAS RN: 56-84-8), l-glutamic acid (CAS RN: 56-86-0), l-glutamine (CAS RN: 56-85-9), and l-asparagine (CAS RN: 70-47-3). Prior to heat capacities measurement, thermogravimetric analysis was performed to determine decomposition temperatures. Crystal heat capacities of all five amino acids were measured by Tian-Calvet calorimetry in the temperature interval (262-358) K and by power compensation DSC in the temperature interval (215-451) K. Experimental values of this work were combined with the literature data obtained with adiabatic calorimetry. Low temperature heat capacities of l-arginine and l-asparagine, for which no or limited literature data were available, were measured using the relaxation (heat pulse) calorimetry. As a result, reference heat capacities and thermodynamic functions for crystalline phase from near 0 K to 450 K were developed.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10403 - Physical chemistry

Projekt

<a href="/cs/project/GA19-02889S" target="_blank" >GA19-02889S: Stabilita amorfních pevných disperzí: Predikce pomocí stavových rovnic SAFT a jejich experimentální ověření</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2021

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

International Journal of Thermophysics

ISSN

0195-928X

e-ISSN

—

Svazek periodika

42

Číslo periodika v rámci svazku

11

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

15

Strana od-do

160

Kód UT WoS článku

000691003600001

EID výsledku v databázi Scopus

2-s2.0-85113750756