Thermodynamics of solution of l-tryptophan in water

• Published in: Journal of thermal analysis and calorimetry Vol. 129; no. 1; pp. 461 - 465
• Main Authors: Kustov, A. V., Antonova, O. A., Smirnova, N. L.
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 01-07-2017; Springer; Springer Nature B.V
• Subjects: Analytical Chemistry; Chemistry; Chemistry and Materials Science; Free energy; Heat measurement; Inorganic Chemistry; Mathematical analysis; Measurement Science and Instrumentation; Physical Chemistry; Polymer Sciences; Porphyrins; Solubility; Specific heat; Thermal properties; Thermodynamics; Tryptophan; Water; Tryptophan; Thermodynamics of solution; Calorimetry; Solubility; Prediction
• ISSN: 1388-6150; 1588-2926
• DOI: 10.1007/s10973-017-6172-0

This paper focuses on the thermodynamic study of solution of aromatic amino acid
l
-tryptophan in water. Free energy, its enthalpic and entropic terms, heat capacity of solution are computed in a wide temperature range using the combination of calorimetric data and solubility value at the reference temperature via the Gibbs–Helmholtz equation. Solubility values from 283.15 to 343.15 K are also estimated and compared with experimental ones. The results obtained clearly indicate that this approach reproduces very well both thermodynamic functions of solution and solubility values for slightly soluble species.