Heat capacities of N-acetyl amides of glycine, L-alanine, L-valine, L-isoleucine, and L-leucine

0574966 - ÚMCH 2024 RIV CH eng J - Článek v odborném periodiku
Štejfa, V. - Pokorný, Václav - Lieberzeitová, E. - Havlín, J. - Fulem, M. - Růžička, K.
Heat capacities of N-acetyl amides of glycine, L-alanine, L-valine, L-isoleucine, and L-leucine.
Molecules. Roč. 28, č. 14 (2023), č. článku 5440. E-ISSN 1420-3049
Institucionální podpora: RVO:61389013
Klíčová slova: N-acetyl glycine amide * N-acetyl-L-alanine amide * N-acetyl-L-valine amide
Obor OECD: Polymer science
Impakt faktor: 4.6, rok: 2022
Způsob publikování: Open access
https://www.mdpi.com/1420-3049/28/14/5440

As a follow-up to our effort to establish reliable thermodynamic data for amino acids, the heat capacity and phase behavior are reported for N-acetyl glycine amide (CAS RN: 2620-63-5), N-acetyl-L-alanine amide (CAS RN: 15962-47-7), N-acetyl-L-valine amide (CAS RN: 37933-88-3), N-acetyl-L-isoleucine amide (CAS RN: 56711-06-9), and N-acetyl-L-leucine amide (CAS RN: 28529-34-2). Prior to heat capacity measurement, thermogravimetric analysis and X-ray powder diffraction were performed to determine decomposition temperatures and initial crystal structures, respectively. The crystal heat capacities of the five N-acetyl amino acid amides were measured by Tian–Calvet calorimetry in the temperature interval (266–350 K), by power compensation DSC in the temperature interval (216–471 K), and by relaxation (heat-pulse) calorimetry in the temperature interval (2–268 K). As a result, reference heat capacities and thermodynamic functions for the crystalline phase from 0 K up to 470 K were developed.
Trvalý link: https://hdl.handle.net/11104/0344887