丝氨酸在蔗糖水溶液中的稀释焓  

The Dilution Enthalpies of Serine in Aqueous Sucrose Solutions at 298.15 K

作　　者：李淑芹[1] 林瑞森[2] 

机构地区：[1]中国科学院植物研究所光合作用研究中心,北京100093 [2]浙江大学化学系,杭州310027

出　　处：《物理化学学报》2002年第9期825-829,共5页Acta Physico-Chimica Sinica

基　　金：国家自然科学基金(29773041)资助项目~~

摘　　要：利用LKB2277生物活性检测仪分别测定了298.15K时丝氨酸在不同组成的蔗糖水溶液中的稀释焓,利用McMillan-Mayer理论,计算了丝氨酸在不同组成的蔗糖水溶液中的焓对相互作用系数,并与其在葡萄糖水溶液中的焓对相互作用系数h2进行了比较.结果表明,丝氨酸在蔗糖和葡萄糖水溶液中的焓对相互作用系数h2都是负值,并且随着糖浓度的增加,h2系数的绝对值逐渐减少.根据溶质-溶质相互作用和溶质-溶剂相互作用对结果进行了解释.The dilution enthalpies of serine in aqueous sucrose solutions at 298.15 K were measured by LKB 2277 flow microcalorimetry. Using the McMillan-Mayer theory, the enthalpic pair interaction coefficients (h(2)) of serine over whole range of aqueous sucrose solutions have been calculated and compared with the enthalpic pair interaction coefficients of serine in aqueous glucose solutions. It is found that h(2) of serine in aqueous sucrose and h(2) in glucose solutions are negative and become less negative with increasing the concentration of sucrose and glucose. The results are discussed in terms of solute-solute and solute-solvent interactions.

关 键 词：丝氨酸 蔗糖水溶液 葡萄糖水溶液 稀释焓 结构相互作用 热力学性质 

分 类 号：O642[理学—物理化学]