Heat Capacities of l-Arginine, l-Aspartic Acid, l-Glutamic Acid, l-Glutamine, and l-Asparagine
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...
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| Veröffentlicht in: | International journal of thermophysics 2021-11, Vol.42 (11), Article 160 |
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| container_title | International journal of thermophysics |
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| creator | Pokorný, Václav Lieberzeitová, Eliška Štejfa, Vojtěch Havlín, Jakub Fulem, Michal Růžička, Květoslav |
| description | 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. |
| doi_str_mv | 10.1007/s10765-021-02911-z |
| format | Article |
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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.</description><identifier>ISSN: 0195-928X</identifier><identifier>EISSN: 1572-9567</identifier><identifier>DOI: 10.1007/s10765-021-02911-z</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Amino acids ; Aspartic acid ; Classical Mechanics ; Condensed Matter Physics ; Geophysics ; Glutamic acid ; Glutamine ; Heat ; Heat measurement ; Industrial Chemistry/Chemical Engineering ; Low temperature ; Physical Chemistry ; Physics ; Physics and Astronomy ; Specific heat ; Talgat Khasanshin: In Memoriam ; Temperature ; Thermodynamics ; Thermogravimetric analysis</subject><ispartof>International journal of thermophysics, 2021-11, Vol.42 (11), Article 160</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021</rights><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-36261551299da13580ff19fa45eefda5181cec7cfa73057f05c71caa7c0068da3</citedby><cites>FETCH-LOGICAL-c319t-36261551299da13580ff19fa45eefda5181cec7cfa73057f05c71caa7c0068da3</cites><orcidid>0000-0001-9048-1036 ; 0000-0003-3613-7642 ; 0000-0002-5707-0670 ; 0000-0002-2839-8546 ; 0000-0003-4145-7982</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s10765-021-02911-z$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s10765-021-02911-z$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>315,781,785,27925,27926,41489,42558,51320</link.rule.ids></links><search><creatorcontrib>Pokorný, Václav</creatorcontrib><creatorcontrib>Lieberzeitová, Eliška</creatorcontrib><creatorcontrib>Štejfa, Vojtěch</creatorcontrib><creatorcontrib>Havlín, Jakub</creatorcontrib><creatorcontrib>Fulem, Michal</creatorcontrib><creatorcontrib>Růžička, Květoslav</creatorcontrib><title>Heat Capacities of l-Arginine, l-Aspartic Acid, l-Glutamic Acid, l-Glutamine, and l-Asparagine</title><title>International journal of thermophysics</title><addtitle>Int J Thermophys</addtitle><description>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.</description><subject>Amino acids</subject><subject>Aspartic acid</subject><subject>Classical Mechanics</subject><subject>Condensed Matter Physics</subject><subject>Geophysics</subject><subject>Glutamic acid</subject><subject>Glutamine</subject><subject>Heat</subject><subject>Heat measurement</subject><subject>Industrial Chemistry/Chemical Engineering</subject><subject>Low temperature</subject><subject>Physical Chemistry</subject><subject>Physics</subject><subject>Physics and Astronomy</subject><subject>Specific heat</subject><subject>Talgat Khasanshin: In Memoriam</subject><subject>Temperature</subject><subject>Thermodynamics</subject><subject>Thermogravimetric analysis</subject><issn>0195-928X</issn><issn>1572-9567</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNp9kE9Lw0AQxRdRsP75Ap4CXl2dSTrZ7LEUbYWCFwVPLsNmt6S0SdxND_bTmxjFg-BhmOHx3hv4CXGFcIsA6i4iqJwkpNiPRpSHIzFBUqnUlKtjMQHUJHVavJ6Ksxg3AKCVzibibem4S-bcsq26ysWk8clWzsK6qqva3Qx3bDl0lU1mtioHYbHdd7z7Kwx2rsufCPcV7kKceN5Gd_m9z8XLw_3zfClXT4vH-WwlbYa6k1me5kiEqdYlY0YFeI_a85Sc8yUTFmidVdazyoCUB7IKLbOyAHlRcnYursfeNjTvexc7s2n2oe5fmpTyHGhKpHpXOrpsaGIMzps2VDsOHwbBDBzNyNH0HM0XR3PoQ9kYir25XrvwW_1P6hNb3nSu</recordid><startdate>20211101</startdate><enddate>20211101</enddate><creator>Pokorný, Václav</creator><creator>Lieberzeitová, Eliška</creator><creator>Štejfa, Vojtěch</creator><creator>Havlín, Jakub</creator><creator>Fulem, Michal</creator><creator>Růžička, Květoslav</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><orcidid>https://orcid.org/0000-0001-9048-1036</orcidid><orcidid>https://orcid.org/0000-0003-3613-7642</orcidid><orcidid>https://orcid.org/0000-0002-5707-0670</orcidid><orcidid>https://orcid.org/0000-0002-2839-8546</orcidid><orcidid>https://orcid.org/0000-0003-4145-7982</orcidid></search><sort><creationdate>20211101</creationdate><title>Heat Capacities of l-Arginine, l-Aspartic Acid, l-Glutamic Acid, l-Glutamine, and l-Asparagine</title><author>Pokorný, Václav ; Lieberzeitová, Eliška ; Štejfa, Vojtěch ; Havlín, Jakub ; Fulem, Michal ; Růžička, Květoslav</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-36261551299da13580ff19fa45eefda5181cec7cfa73057f05c71caa7c0068da3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Amino acids</topic><topic>Aspartic acid</topic><topic>Classical Mechanics</topic><topic>Condensed Matter Physics</topic><topic>Geophysics</topic><topic>Glutamic acid</topic><topic>Glutamine</topic><topic>Heat</topic><topic>Heat measurement</topic><topic>Industrial Chemistry/Chemical Engineering</topic><topic>Low temperature</topic><topic>Physical Chemistry</topic><topic>Physics</topic><topic>Physics and Astronomy</topic><topic>Specific heat</topic><topic>Talgat Khasanshin: In Memoriam</topic><topic>Temperature</topic><topic>Thermodynamics</topic><topic>Thermogravimetric analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Pokorný, Václav</creatorcontrib><creatorcontrib>Lieberzeitová, Eliška</creatorcontrib><creatorcontrib>Štejfa, Vojtěch</creatorcontrib><creatorcontrib>Havlín, Jakub</creatorcontrib><creatorcontrib>Fulem, Michal</creatorcontrib><creatorcontrib>Růžička, Květoslav</creatorcontrib><collection>CrossRef</collection><jtitle>International journal of thermophysics</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Pokorný, Václav</au><au>Lieberzeitová, Eliška</au><au>Štejfa, Vojtěch</au><au>Havlín, Jakub</au><au>Fulem, Michal</au><au>Růžička, Květoslav</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Heat Capacities of l-Arginine, l-Aspartic Acid, l-Glutamic Acid, l-Glutamine, and l-Asparagine</atitle><jtitle>International journal of thermophysics</jtitle><stitle>Int J Thermophys</stitle><date>2021-11-01</date><risdate>2021</risdate><volume>42</volume><issue>11</issue><artnum>160</artnum><issn>0195-928X</issn><eissn>1572-9567</eissn><abstract>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.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s10765-021-02911-z</doi><orcidid>https://orcid.org/0000-0001-9048-1036</orcidid><orcidid>https://orcid.org/0000-0003-3613-7642</orcidid><orcidid>https://orcid.org/0000-0002-5707-0670</orcidid><orcidid>https://orcid.org/0000-0002-2839-8546</orcidid><orcidid>https://orcid.org/0000-0003-4145-7982</orcidid></addata></record> |
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| ispartof | International journal of thermophysics, 2021-11, Vol.42 (11), Article 160 |
| issn | 0195-928X 1572-9567 |
| language | eng |
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| source | SpringerLink Journals - AutoHoldings |
| subjects | Amino acids Aspartic acid Classical Mechanics Condensed Matter Physics Geophysics Glutamic acid Glutamine Heat Heat measurement Industrial Chemistry/Chemical Engineering Low temperature Physical Chemistry Physics Physics and Astronomy Specific heat Talgat Khasanshin: In Memoriam Temperature Thermodynamics Thermogravimetric analysis |
| title | Heat Capacities of l-Arginine, l-Aspartic Acid, l-Glutamic Acid, l-Glutamine, and l-Asparagine |
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