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用RD496-II型微量热量计测定了298.15K甘氨酸在N-甲基甲酰胺(NMF),N,N-二甲基甲酰胺(DMF),N-甲基乙酰胺(NMA),N,N-二甲基乙酰胺(DMA)水溶液中的溶解焓,计算了甘氨酸从水到四种酰胺衍生物水溶液中的迁移焓(ΔtrH).根据结构水合作用模型讨论了酰胺的结构对甘氨酸迁移焓的影响.实验结果表明:甘氨酸在酰胺衍生物水溶液中的迁移焓均为正值,并且随着溶液浓度增大而增大.比较甘氨酸在甲酰胺(FA)和乙酰胺(AD)水溶液中的迁移焓,发现在不同酰胺水溶液中迁移焓大小为:DMA>NMA>DMF>NMF>AD>FA.甘氨酸与甲酰胺之间以亲水-亲水相互作用为主,与其它酰胺之间以亲水-疏水作用为主.
The concentration of 298.15K glycine in N-methylformamide (NMF), N, N-dimethylformamide (DMF), N-methylacetamide (NMA), N, N - dimethylacetamide (DMA) solution, the enthalpy of migration (ΔtrH) of glycine in water from aqueous solution of four amides was calculated.According to the structural hydration model, the effect of amide structure on the enthalpy of glycine migration The experimental results show that the enthalpy of migration of glycine in the aqueous solution of amide derivatives is positive and increases with the increase of the concentration of glycine.Comparing the glycine in aqueous solution of formamide (FA) and acetamide (AD) The enthalpy of migration and the enthalpy of migration in different aqueous amide solutions were as follows: DMA> NMA> DMF> NMF> AD> FA. The main hydrophilic-hydrophilic interaction was between glycine and formamide, Water - mainly hydrophobic effect.