Activity coefficients and thermodynamic parameters for RbCl/CsCl + amide (acetamide, propanamide, and n-butanamide) + water system at 298.15 K

Electromotive force (emf) of the chemical cell without liquid-junction K-ISE | RbCl/CsCl ( m(E)) | ISE-Cl and K-ISE | RbCl/CsCl (m(E)), amide (m(N)) | ISE-Cl, have been measured at 298.15 K, where m(E)=(0.005 to 0.5) mol kg(-1) and m(N)= (0.05 to 3.0) mol kg(-1). The activity coefficients of RbCl/CsCl in amide (acetamide, propanamide, and n-butanamide) + water mixture can be obtained from these electromotive force data and in the mean time the Gibbs free energy interaction parameters of RbCl/CsCl + amide pair in water, g(EN), as well as the salt constant, k(S), can be evaluated. The results show that both g(EN)>0, k(S)>0 at 298.15 K, and all the activity coefficients of electrolyte in amide + water mixture increase with increasing the m(N), but it is a little complicated for the dependence of activity coefficients on m(E). These thermodynamic parameters were discussed in terms of a model of the structural interaction and electrostatic interaction and the dependence of them on the number of carbon atoms in amide as well as the radius of metal ions were interpreted by the group additivity principle.     

Volumetric properties for the monosaccharide (D-xylose, D-arabinose, D-glucose, D-galactose)-NaCl-water systems at 298.15 K

Densities have been measured for monosaccharide (D-xylose, D-arabinose, D-glucose and D-galactose)-NaCl-water solutions at 298.15 K. These data have been used to determine the apparent molar volumes of these saccharides and NaCl in the studied solutions. Infinite-dilution apparent molar volumes for the saccharides (V0(phi,S)) in aqueous NaCl and those for NaCl (V0(phi,E)) in aqueous saccharide solutions have been evaluated, together with the standard transfer volumes of the saccharides (delta(t) V0S) from water to aqueous NaCl and of NaCl (delta(t) V0E) from water to aqueous saccharide solutions. It is shown that the delta(t) V0S and delta (t) V0E values are positive and increase with increasing co-solute molalities. Volumetric parameters indicating the interactions of NaCl with saccharides in water have been obtained, respectively, by using transfer volumes of the saccharides and NaCl, and the resulting values are in good agreement with each other within experimental error. The interactions between saccharides and NaCl are discussed in terms of the structural interaction model and the stereochemistry of the saccharide molecules in water.     

Calorimetric study of the interaction between amino acids and sugars in water at 298.15 K

The enthalpies of dissolving glycine and DL-alanine in water solutions of D-glucose, D-maltose, and sucrose at 298.15 K were determined by calorimetry. From the results obtained, the coefficients of enthalpy for pairwise interactions hxy of the amino acids and saccharides in water were calculated. It was found that the hxy values for glycine in solutions of all saccharides studied are negative; in the case of DL-alanine, the hxy values are positive for all saccharides except for sucrose solution. It was shown that the hxy values reflect the sum effect of interactions between the amino acids and saccharides in aqueous solutions and the contribution of hydration of the solutes.     

Interaction of 2,2,2-trifluoroethanol with proteins: calorimetric, densimetric and surface tension approach

The thermal denaturation of hen egg-white lysozyme was studied in the presence of 2,2,2-trifluoroethanol (TFE) at various pH values using micro differential scanning calorimetry. Quantitative thermodynamic parameters accompanying the thermal transitions were evaluated. It is observed that thermal unfolding of lysozyme in the presence of TFE upto a concentration of 4.0 mol dm(-3) follows a two-state denaturation mechanism as indicated by the equality of van't Hoff and calorimetric enthalpies. The finer details of interaction were studied by measuring the partial molar volume of some constituent amino acids and glycine peptides from water to aqueous TFE at 298.15 K. The physico-chemical properties of aqueous TFE: apparent molar heat capacities, apparent molar volumes and surface tension were measured to understand the intrinsic properties of the cosolvent as well. From the correlation among the thermal unfolding data on lysozyme in aqueous TFE, calculated preferential interaction parameters, physico chemical properties of aqueous TFE and partial molar volumes of transfer, it is concluded that both solvent mediated effect and direct interaction constitute the mechanism of TFE-protein interactions.     

The influence of cosolvents on hydrophilic and hydrophobic interactions. Calorimetric studies of parent and alkylated cyclomaltooligosaccharides in concentrated aqueous solutions of ethanol or urea

Heats of dilution in water and in aqueous 7 mol kg⁻¹ urea and 3 mol kg⁻¹ ethanol of binary solutions containing cyclomaltohexaose, cyclomaltoheptaose, cyclomaltooctaose, 2-hydroxypropyl-cyclomaltohexaose (HPαCD), 2-hydroxypropyl-cyclomaltoheptaose (HPβCD), methyl-cyclomaltohexaose (MeαCD), methyl-cyclomaltoheptaose (MeβCD) and 2-hydroxypropyl-cyclomaltooctaose (HPγCD) have been determined at 298.15 K by flow microcalorimetry. The purpose of this study is to gain information about the influence of urea and ethanol, which have different effects on water structure, on hydrophilic and hydrophobic interactions. The pairwise interaction coefficients of the virial expansion of the excess enthalpies were evaluated and compared to those previously obtained for binary solutions of cyclomaltohexaose and cyclomaltoheptaose. The particular behaviour of cyclomaltooligosaccharides in water is put in evidence with respect to that shown by simple oligosaccharides. The values of the interaction coefficients greatly change in dependence of the solvent medium. They are negative in water for unsubstituted cyclomaltooligosaccharides, and positive for the alkyl-substituted ones, thus marking the major role of the hydrophobic interactions. In concentrated aqueous ethanol, coefficients are negative, while they are positive in concentrated aqueous urea. Urea solvates the hydroxyl group provoking the attenuation of hydrophilic and hydrophobic interactions. Instead, the presence of the cosolvent ethanol, which lowers the relative permittivity of the medium, enhances the strength of hydrophilic interactions.     

Determination of enthalpy of B-A transition of DNA in aqueous-ethanol solutions

The enthalpies of the guanidinium chloride (Gu.HCl) with sodium DNA salt in the solutions in B- and A-conformations in the mixtures of ethanol-water at 298.15 K and the enthalpies of solution of guanidinium chloride in the mixtures of ethanol-water at 298.15 K in a whole range of the compositions of mixed solvents were measured calorimetrically. It was established that in a field of B-A-transition of DNA the values of interaction enthalpies of Gu.HCl with DNA practically do not depend on the composition of the solvent. The concentrations of Na-ions in water-ethanol solutions of DNA containing Gu.HCl were determined by the potentiometric method. It was revealed that the interaction of the equimolar quantities of Gu.HCl and DNA leads to the complete replacement of Na-cations, which are naturally linked with DNA, into solution. From the results obtained the enthalpy of B-A-conformation transition DNA at 298.15 K was determined (-2.50 +/- 0.10 kJ/mole).     

Effect of stereochemistry on the anti-freeze characteristics of carbohydrates. A thermal study of aqueous monosaccharides at subzero temperatures

Thermal behavior at subzero temperatures has been investigated for aqueous solutions of various monosaccharides. The heat of fusion of ice measured with differential scanning calorimetry has given linear plots against sugar concentration (wt.%), from which the amount of unfrozen water, Uw, has been determined for each monosaccharide. The results for Uw are analyzed by employing, as a measure of hydration characteristics, known physico-chemical properties of aqueous monosaccharides, such as partial molar compressibilities, etc. It was revealed that the anti-freeze characteristics of carbohydrates depend on their stereochemistry. More water remains unfrozen in the aqueous solutions of carbohydrates having poorer compatibility with the three-dimensional hydrogen-bond network of water. Monosaccharides studied can be subdivided into three groups according to the extent of the anti-freeze effect. These results are rationalized in terms of a modified stereospecific hydration model.     

Activity coefficients for NaCl-monosaccharide (D-glucose, D-galactose, D-xylose, D-arabinose)-water systems at 298.15 K

Electrochemical cells with a sodium ion selectivity electrode (Na-ISE) versus a chloride ion selectivity electrode (Cl-ISE) as a reference electrode were used to determine the activity coefficients for NaCl-monosaccharide (D-glucose, D-galactose, D-xylose, and D-arabinose) systems in water at 298.15 K. A comparison of the results thus obtained was made with those determined by another electromotive force (emf) method. It is shown that agreement is excellent. The Gibbs free energy parameters of the interactions between these sugars and NaCl in water were evaluated together with the parameter C1(CHOH, exo), indicating the interaction of the exocyclic CHOH group of saccharide molecules and NaCl. The results suggested that the interactions of these monosaccharides with NaCl are controlled mostly by the dominant conformer of their molecules in water.     

Mid-infrared spectroscopic analysis of saccharides in aqueous solutions with sodium chloride

The infrared spectral characteristics of three different types of disaccharides (trehalose, maltose, and sucrose) and four different types of monosaccharides (glucose, mannose, galactose, and fructose) in aqueous solutions with sodium chloride (NaCl) were determined. The infrared spectra were obtained using the FT-IR/ATR method and the absorption intensities respected the interaction between the saccharide and water with NaCl were determined. This study also focused on not only the glycosidic linkage position and the constituent monosaccharides, but also the concentration of the saccharides and NaCl and found that they have a significant influence on the infrared spectroscopic characterization of the disaccharides in an aqueous solution with NaCl. The absorption intensities representing the interaction between a saccharide and water with NaCl were spectroscopically determined. Additionally, the applications of MIR spectroscopy to obtain information about saccharide–NaCl interactions in foods and biosystems were suggested.     

Pairwise interaction enthalpies of enantiomers of β-amino alcohols in DMSO + H2O mixtures at 298.15 K

The dilution enthalpies of enantiomers of six β-amino alcohols, namely (R)-(-)-2-amino-1-propanol versus (S)-(+)-2-amino-1-propanol, (R)-(-)-2-amino-1-butanol versus (S)-(+)-2-amino-1-butanol, and (R)-(-)-2-amino-1-pentanol versus (S)-(+)-2-amino-1-pentanol in dimethylsulfoxide (DMSO) + H(2)O mixtures (mass fractions of DMSO w = 0 to 0.3) have been determined respectively using an isothermal titration calorimeter (MicroCal ITC200, Northampton, MA, USA) at 298.15 K. According to the McMillan-Mayer theory, the corresponding homochiral enthalpic pairwise interaction coefficients (h(XX)) of the six amino alcohols have been calculated. It is found that across the whole studied composition range of mixed solvent, values of h(XX) for S-enantiomer are almost universally higher than those of R-enantiomer for each amino alcohol and that the variations of h(XX) depend largely on the composition of mixed solvent. The results were interpreted from the point of view of solute-solute interaction mediated by cosolvent DMSO, as well as competition equilibrium between hydrophobic-hydrophobic, hydrophilic-hydrophilic, and hydrophobic-hydrophilic interactions.     

An investigation of the equilibria between aqueous ribose, ribulose, and arabinose

The thermodynamics of the equilibria between aqueous ribose, ribulose, and arabinose were investigated using high-pressure liquid chromatography and microcalorimetry. The reactions were carried out in aqueous phosphate buffer over the pH range 6.8-7.4 and over the temperature range 313.15-343.75 K using solubilized glucose isomerase with either Mg(NO3)2 or MgSO4 as cofactors. The equilibrium constants (K) and the standard state Gibbs energy (delta G degrees) and enthalpy (delta H degrees) changes at 298.15 K for the three equilibria investigated were found to be: ribose(aq) = ribulose(aq) K = 0.317, delta G degrees = 2.85 +/- 0.14 kJ mol-1, delta H degrees = 11.0 +/- 1.5 kJ mol-1; ribose(aq) = arabinose(aq) K = 4.00, delta G degrees = -3.44 +/- 0.30 kJ mol-1, delta H degrees = -9.8 +/- 3.0 kJ mol-1; ribulose(aq) = arabinose(aq) K = 12.6, delta G degrees = -6.29 +/- 0.34 kJ mol-1, delta H degrees = -20.75 +/- 3.4 kJ mol-1. Information on rates of the above reactions was also obtained. The temperature dependencies of the equilibrium constants are conveniently expressed as R in K = -delta G degrees 298.15/298.15 + delta H degrees 298.15[(1/298.15)-(1/T)] where R is the gas constant (8.31441 J mol-1 K-1) and T the thermodynamic temperature.     

Transfer free energies of peptide backbone unit from water to aqueous electrolyte solutions at 298.15 K

Transfer free energies (ΔG_tr) of amino acids from water to aqueous electrolyte solutions have been determined from the solubility measurements, as a function of salt concentration at 298.15 K under atmospheric pressure. The investigated aqueous systems contain amino acids of zwitterionic glycine peptides: glycine (Gly), diglycine (Gly₂), triglycine (Gly₃), and tetraglycine (Gly₄) and cyclic glycylglycine (c(GG)) with an electrolyte compound of potassium chloride (KCl), potassium bromide (KBr) or potassium acetate (KAc). The solubilities of glycine and diglycine in aqueous solution decrease with increasing the concentration of salts (salting-out effect), whereas those of triglycine and tetraglycine increase with increasing the concentration of salts (salting-in effect). Furthermore, salting-in effect was found in aqueous c(GG)/KBr system, while salting-out effect was observed in aqueous c(GG)/KCl or c(GG)/KAc system. The experimental results were used to estimate the transfer free energies (Δg_tr) of the peptide backbone unit (–CH₂CONH–) from water to the aqueous electrolyte solutions. We developed a new trail to determine the activity coefficients (γ) for aqueous and aqueous electrolyte solutions using an activity coefficient model, with which the total contribution of transfer free energy between solute and the solvent was calculated. We compared the difference between neglecting and using the activity coefficients term in predicting ΔG_tr. Since the transfer free energy contribution is negative, interactions between the ionic salts and the peptide backbone unit of zwitterionic glycine peptides are favorable and thus the ionic salts destabilize these amino acids. It was also found that KBr stabilizes c(GG), whereas KCl and KAc destabilize c(GG). These results provide evidence for the existence of interactions between the amide unit and ionic salts, in aqueous solution, which may be of importance in maintaining protein structure as well as in protein–solute and protein–solvent interactions.     

Linear solvation energy relationship modeling and kinetic studies on reactive extraction of succinic acid by tridodecylamine dissolved in MIBK

Equilibrium and kinetic studies for the extraction of succinic acid from aqueous solution with tridodecylamine diluted in MIBK are reported. All measurements were carried out at 298.15 K. The extent to which the organic phase may be loaded with succinic acid is expressed as a loading ratio, Z. The equilibrium data were also interpreted by a proposed mechanism of three reactions of complexation by which (1:1) and (2:1) acid-amine complexes are formed. Kinetics of extraction of succinic acid by tridodecylamine in MIBK has also been determined. Kinetic studies for the extraction of succinic acid from aqueous solution with tridodecylamine diluted in MIBK were carried out using a stirred cell for kinetic studies. The results of the liquid-liquid equilibrium measurements were correlated by a linear solvation energy relationship (LSER) model, which takes into account physical interactions. From the regression coefficients, information on the solvent-solute interaction is obtained and solvation models are proposed.     

Thermochemistry of aqueous solutions of alkylated nucleic acid bases. I. Apparent molar heat capacities of uracil, thymine and their derivatives

Apparent molar heat capacities phiC(p(1,3)) of uracil, thymine and a series of their alkylated derivatives: m(1)Ura,m(1,3)(2) Ura, m(1,3)(2)Thy, mi(1,3,6)(3)Ura, m(1,3)(2),e(5)Ura and e(1,3)(2)Thy in dilute aqueous solutions were measured in the temperature range of 293.15-388.15 K, using a differential adiabatic scanning microcalorimeter. They were found to lie (i) much higher than the estimated heat capacities C(p)(s) of solid compounds, (ii) comparable with the respective partial molar heat capacities at infinite dilution, C(o)(p2), and (iii) linearly related to the number nH of hydrogen atoms covalenuy bound to the solute molecules. The increment thus obtained DeltaC(o)(p2)=42.8 J mole(-1) K(-1)n(-1)(H) per each hydrogen atom at 298.15 K proved (i) to coincide closely with those found previously for homologous series of aliphatic amides and hydrocarbons, and (ii) to decrease with a rise of temperature. These findings imply the involvement of hydrophobic hydration of the solutes.     

Activity coefficients of the electrolyte and the amino acid in water + NaNO(3) + glycine and water + NaCl + DL-methionine systems at 298.15 K

The activity coefficients at 298.15 K of glycine in water + NaNO(3) + glycine system and dl-methionine in water + NaCl + dl-methionine system are reported. The measurements were performed in an electrochemical cell with two ion selective electrodes, a cation and an anion ion selective electrode, each versus a double junction reference electrode. The concentrations of the electrolytes and the amino acids studied covered up to 1.0 molality electrolyte, 2.4 molality glycine and 0.2 molality dl-methionine. The results of the activity coefficients of glycine are compared with the activity coefficients of glycine in water + NaCl + glycine and water + KCl + glycine systems, obtained from the previous studies. The results show that the nature of both the cation and the anion of an electrolyte have significant effects on the activity coefficient of glycine in aqueous electrolyte solutions. The results also show that there are attractive interactions between the molecules of glycine and NaNO(3) and repulsive interactions between the molecules of dl-methionine and NaCl.     

Thermochemistry of aqueous solutions of alkylated nucleic acid bases. VI. Enthalpies of hydration of 2-alkyl-9-methyladenines

Enthalpies of solution in water, delta H0sol, and vant'Hoff enthalpies of sublimation, delta H0subl, were determined experimentally for a number of crystalline 2-alkyl derivatives of 9-methyladenine: m2(2,9)Ade, e2m9Ade, pr2m9Ade and but2m9Ade. Standard enthalpies of hydration, delta H0hydr derived from these data were corrected for the calculated cavity terms, delta H0cav, to yield enthalpies of interaction, delta H0int, of the solutes with their hydration shells. The apparent residual contribution of alkyl groups, R, to the enthalpy of interaction delta delta H0int (R) was found to increase linearly with the number of CH2 groups added upon alkyl substitution, whereas this contribution calculated per unit area of the water-accessible molecular surface, SB, of alkyl residues delta delta H0int (R): delta SB(R) appeared constant over the whole series of the compounds investigated. This indicates that alkyl groups substituted at the C(2) carbon atom of the adenine contribute additively to the van der Waals' part of the enthalpy of interaction and do not affect the electrostatic part of the energy of interaction of the solutes with their hydration shells.     

Determination of the structures of trisaccharides by 13C-n.m.r. spectroscopy

A literature survey of the ¹³C-n.m.r. chemical-shift data for aqueous solutions of monosaccharides, disaccharides, oligosaccharides, and their methyl derivatives is reported. Analysis of these data reveals a set of empirical rules which may be used in the elucidation of the structure of trisaccharides of known monosaccharide composition, and an example is reported. However, it is not possible to extend the rules to tetrasaccharides and higher saccharides without additional chemical-shift data for related model compounds.     

Recognition of selected monosaccharides by Pseudomonas aeruginosa Lectin II analyzed by molecular dynamics and free energy calculations

In this study, interactions of selected monosaccharides with the Pseudomonas aeruginosa Lectin II (PA-IIL) are analyzed in detail. An interesting feature of the PA-IIL binding is that the monosaccharide is interacting via two calcium ions and the binding is unusually strong for protein-saccharide interaction. We have used Molecular Mechanics Poisson-Boltzmann Surface Area (MM/PBSA) and normal mode analysis to calculate the free energy of binding. The impact of intramolecular hydrogen bond network for the lectin/monosaccharide interaction is also analyzed.     

Thermochemistry of dissolving glycine, glycyl-glycine, and diglycyl-glycine in a mixed water-dimethylsulfoxide solvent at 298.15 K

The enthalpies of dissolving glycine, glycyl-glycine and diglycyl-glycine (deltaH(soln)0) in a mixed water-dimethylsulfoxide (DMSO) solvent was determined by the calorimetric method in the range of concentrations of the organic component 0 < X2 < 0.4 m.d. at 298.15 K. The enthalpies of solvation ((deltaH(solv)0) and transfer ((deltaH(tr)0) of these compounds from water to a mixed solvent were calculated. The dependencies deltaH(tr)0 =f(X2) were found to be extreme, indicating complex intermolecular interactions between the solution components. The influence of the structure and the properties of the substances dissolved and the composition of the mixture and the nature of organic solvent on their thermochemical characteristics was studied. The coefficients of enthalpy for pair interactions of glycine and its oligomers with DMSO molecules were calculated. These have positive values and increase in the order: glycyl-glycine < glycine < diglycyl-glycine. The changes in the thermochemical characteristics of dissolving, transfer, and solvation of glycine and its olygomers were shown to be determined by the energy of the mixed solvent formation, the nature of the organic solvents, and the structure of amino acids and peptides.     

Effect of monomeric and oligomeric sugar osmolytes on ΔGD, the Gibbs energy of stabilization of the protein at different pH values: Is the sum effect of monosaccharide individually additive in a mixture?

Thermal denaturation curves of ribonuclease-A were measured by monitoring changes in the far-UV circular dichroism (CD) spectra in the presence of different concentrations of six sugars (glucose, fructose, galactose, sucrose, raffinose and stachyose) and mixture of monosaccharide constituents of each oligosaccharide at various pH values in the range of 6.0-2.0. These measurements gave values of T(m) (midpoint of denaturation), DeltaH(m) (enthalpy change at T(m)), DeltaC(p) (constant-pressure heat capacity change) under a given solvent condition. Using these values of DeltaH(m), T(m) and DeltaC(p) in appropriate thermodynamic relations, thermodynamic parameters at 25 degrees C, namely, DeltaG(D)(o) (Gibbs energy change), DeltaH(D)(o) (enthalpy change), and DeltaS(D)(o) (entropy change) were determined at a given pH and concentration of each sugar (including its mixture of monosaccharide constituents). Our main conclusions are: (i) each sugar stabilizes the protein in terms of T(m) and DeltaG(D)(o), and this stabilization is under enthalpic control, (ii) the protein stabilization by the oligosaccharide is significantly less than that by the equimolar concentration of the constituent monosaccharides, and (iii) the stabilization by monosaccharides in a mixture is fully additive. Furthermore, measurements of the far- and near-UV CD spectra suggested that secondary and tertiary structures of protein in their native and denatured states are not perturbed on the addition of sugars.