Vapor Pressure and Thermodynamics of L-Tryptophan Sublimation
The L-tryptophan sublimation was studied by high-temperature mass spectrometry in the temperature range 395–493 K. The compound evaporates congruently in the form of monomeric molecules. The saturated vapor pressure at 485 K was determined by the Knudsen effusion method. In combination with mass spe...
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| Veröffentlicht in: | Russian journal of general chemistry 2021-10, Vol.91 (10), p.1938-1945 |
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| container_end_page | 1945 |
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| container_issue | 10 |
| container_start_page | 1938 |
| container_title | Russian journal of general chemistry |
| container_volume | 91 |
| creator | Motalov, V. B. Korobov, M. A. Dunaev, A. M. Dunaeva, V. V. Kudin, L. S. |
| description | The L-tryptophan sublimation was studied by high-temperature mass spectrometry in the temperature range 395–493 K. The compound evaporates congruently in the form of monomeric molecules. The saturated vapor pressure at 485 K was determined by the Knudsen effusion method. In combination with mass spectrometric data, the pressure equation ln (
p
, Pa) = –(19943±304)/
T
+ (40.568±0.688) is recommended for the temperature range 395–493 K. The enthalpy of 167.5±1.6 kJ/mol for sublimation at 298.15 K was determined on the basis of the second and third laws of thermodynamics. |
| doi_str_mv | 10.1134/S1070363221100030 |
| format | Article |
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p
, Pa) = –(19943±304)/
T
+ (40.568±0.688) is recommended for the temperature range 395–493 K. The enthalpy of 167.5±1.6 kJ/mol for sublimation at 298.15 K was determined on the basis of the second and third laws of thermodynamics.</description><identifier>ISSN: 1070-3632</identifier><identifier>EISSN: 1608-3350</identifier><identifier>DOI: 10.1134/S1070363221100030</identifier><language>eng</language><publisher>Moscow: Pleiades Publishing</publisher><subject>Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Enthalpy ; High temperature ; Knudsen effusion ; Mass spectrometry ; Sublimation ; Thermodynamics ; Tryptophan ; Vapor pressure</subject><ispartof>Russian journal of general chemistry, 2021-10, Vol.91 (10), p.1938-1945</ispartof><rights>Pleiades Publishing, Ltd. 2021</rights><rights>COPYRIGHT 2021 Springer</rights><rights>Pleiades Publishing, Ltd. 2021.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c383t-47b3eeeb0925b46ed998594dfe3a5da613fc85b189cd685d6a36334026f1740f3</citedby><cites>FETCH-LOGICAL-c383t-47b3eeeb0925b46ed998594dfe3a5da613fc85b189cd685d6a36334026f1740f3</cites><orcidid>0000-0003-1241-0683 ; 0000-0002-3026-0175 ; 0000-0002-3399-0341 ; 0000-0003-1504-3022 ; 0000-0001-6281-178X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1134/S1070363221100030$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1134/S1070363221100030$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>Motalov, V. B.</creatorcontrib><creatorcontrib>Korobov, M. A.</creatorcontrib><creatorcontrib>Dunaev, A. M.</creatorcontrib><creatorcontrib>Dunaeva, V. V.</creatorcontrib><creatorcontrib>Kudin, L. S.</creatorcontrib><title>Vapor Pressure and Thermodynamics of L-Tryptophan Sublimation</title><title>Russian journal of general chemistry</title><addtitle>Russ J Gen Chem</addtitle><description>The L-tryptophan sublimation was studied by high-temperature mass spectrometry in the temperature range 395–493 K. The compound evaporates congruently in the form of monomeric molecules. The saturated vapor pressure at 485 K was determined by the Knudsen effusion method. In combination with mass spectrometric data, the pressure equation ln (
p
, Pa) = –(19943±304)/
T
+ (40.568±0.688) is recommended for the temperature range 395–493 K. The enthalpy of 167.5±1.6 kJ/mol for sublimation at 298.15 K was determined on the basis of the second and third laws of thermodynamics.</description><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Enthalpy</subject><subject>High temperature</subject><subject>Knudsen effusion</subject><subject>Mass spectrometry</subject><subject>Sublimation</subject><subject>Thermodynamics</subject><subject>Tryptophan</subject><subject>Vapor pressure</subject><issn>1070-3632</issn><issn>1608-3350</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNp1kEFLwzAUgIMoOKc_wFvBc-dL0qTtwcMYOoWBwqbXkDbJ1rEmNWkP-_dmTBiiksML731f8t5D6BbDBGOa3S8x5EA5JQRjAKBwhkaYQ5FSyuA83mM5PdQv0VUIW4BIcTJCDx-ycz558zqEwetEWpWsNtq3Tu2tbJs6JM4ki3Tl913vuo20yXKodk0r-8bZa3Rh5C7om-84Ru9Pj6vZc7p4nb_Mpou0pgXt0yyvqNa6gpKwKuNalWXBykwZTSVTkmNq6oJVuChrxQumuIyd0gwINzjPwNAxuju-23n3OejQi60bvI1fCsJKhinnGTtRa7nTorHG9V7WbRNqMc1xQUucMxKpyR9UPErHcZ3Vpon5HwI-CrV3IXhtROfj_H4vMIjD8sWv5UeHHJ0QWbvW_tTw_9IX2tmC6A</recordid><startdate>20211001</startdate><enddate>20211001</enddate><creator>Motalov, V. B.</creator><creator>Korobov, M. A.</creator><creator>Dunaev, A. M.</creator><creator>Dunaeva, V. V.</creator><creator>Kudin, L. S.</creator><general>Pleiades Publishing</general><general>Springer</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><orcidid>https://orcid.org/0000-0003-1241-0683</orcidid><orcidid>https://orcid.org/0000-0002-3026-0175</orcidid><orcidid>https://orcid.org/0000-0002-3399-0341</orcidid><orcidid>https://orcid.org/0000-0003-1504-3022</orcidid><orcidid>https://orcid.org/0000-0001-6281-178X</orcidid></search><sort><creationdate>20211001</creationdate><title>Vapor Pressure and Thermodynamics of L-Tryptophan Sublimation</title><author>Motalov, V. B. ; Korobov, M. A. ; Dunaev, A. M. ; Dunaeva, V. V. ; Kudin, L. S.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c383t-47b3eeeb0925b46ed998594dfe3a5da613fc85b189cd685d6a36334026f1740f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Enthalpy</topic><topic>High temperature</topic><topic>Knudsen effusion</topic><topic>Mass spectrometry</topic><topic>Sublimation</topic><topic>Thermodynamics</topic><topic>Tryptophan</topic><topic>Vapor pressure</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Motalov, V. B.</creatorcontrib><creatorcontrib>Korobov, M. A.</creatorcontrib><creatorcontrib>Dunaev, A. M.</creatorcontrib><creatorcontrib>Dunaeva, V. V.</creatorcontrib><creatorcontrib>Kudin, L. S.</creatorcontrib><collection>CrossRef</collection><jtitle>Russian journal of general chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Motalov, V. B.</au><au>Korobov, M. A.</au><au>Dunaev, A. M.</au><au>Dunaeva, V. V.</au><au>Kudin, L. S.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Vapor Pressure and Thermodynamics of L-Tryptophan Sublimation</atitle><jtitle>Russian journal of general chemistry</jtitle><stitle>Russ J Gen Chem</stitle><date>2021-10-01</date><risdate>2021</risdate><volume>91</volume><issue>10</issue><spage>1938</spage><epage>1945</epage><pages>1938-1945</pages><issn>1070-3632</issn><eissn>1608-3350</eissn><abstract>The L-tryptophan sublimation was studied by high-temperature mass spectrometry in the temperature range 395–493 K. The compound evaporates congruently in the form of monomeric molecules. The saturated vapor pressure at 485 K was determined by the Knudsen effusion method. In combination with mass spectrometric data, the pressure equation ln (
p
, Pa) = –(19943±304)/
T
+ (40.568±0.688) is recommended for the temperature range 395–493 K. The enthalpy of 167.5±1.6 kJ/mol for sublimation at 298.15 K was determined on the basis of the second and third laws of thermodynamics.</abstract><cop>Moscow</cop><pub>Pleiades Publishing</pub><doi>10.1134/S1070363221100030</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0003-1241-0683</orcidid><orcidid>https://orcid.org/0000-0002-3026-0175</orcidid><orcidid>https://orcid.org/0000-0002-3399-0341</orcidid><orcidid>https://orcid.org/0000-0003-1504-3022</orcidid><orcidid>https://orcid.org/0000-0001-6281-178X</orcidid></addata></record> |
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| subjects | Chemistry Chemistry and Materials Science Chemistry/Food Science Enthalpy High temperature Knudsen effusion Mass spectrometry Sublimation Thermodynamics Tryptophan Vapor pressure |
| title | Vapor Pressure and Thermodynamics of L-Tryptophan Sublimation |
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