Depending on the chemical nature of the side radicals, amino acids can be divided into aromatic and aliphatic, as well as amino acids, the presence of non-polar or polar functional groups in the side radicals. Since the characteristics of individual amino acids in the protein are determined by the nature (physico-chemical properties) of their side radicals, which are in a hydrated state. It is also extremely important to study the thermodynamic characteristics of the hydration of the side radicals of amino acids of different chemical nature. To obtain empirical correlations that would establish a connection between the thermodynamic parameters of the interaction of dissolved compounds with the solvent and the size of the molecules to be dissolved (having different physico-chemical nature), it is necessary to accumulate a sufficient amount of experimental data on the heats of dissolution of amino acids. This will allow you to calculate the contribution of intermolecular interactions for different groups of molecules. By potentiometric method the protolytic equilibria in aqueous solutions of paraoxyphenylglycine were investigated. The measurements were carried out at a temperature of 298.15 K and an ionic strength of 0.25 (against the background of potassium nitrate). Calorimetric measurements were carried out on an ampoule calorimeter, with an isothermal shell, a thermistor temperature sensor KMT-14, and an automatic record of the temperature-time curve. The operation of the unit was verified by the integral enthalpy of dissolution in water of crystalline potassium chloride. The agreement between the experimental enthalpies of dissolution of KCl (cr) with the most reliable literature data indicates that there are no systematic errors in the calorimetric system. Samples of para-oxyphenylglycine were weighed on a VLP-200 scale with an accuracy of 2∙10-4 g. The confidence interval of the mean value of ΔH was calculated with a probability of 0.95. A paraxyphenylglycine preparation, «Reachim», was used in the work. The reagent was used without further purification. The RRSU program was used to determine the equilibrium composition of the solutions. Standard enthalpies of combustion and formation of crystalline paraxyphenylglycine were calculated. Thermal effects of dissolution of crystalline paraxyphenylglycine in water and in solutions of potassium hydroxide at 298.15 K were determined with the direct calorimetric method. Standard enthalpies of formation of amino acids and products of their dissociation in aqueous solution were calculated.
STANDARD ENTHALPY OF FORMATION OF PARAOXYPHENYLGLYCINE AND PRODUCTS OF ITS DISSOCIATION IN AQUEOUS SOLUTION
