-Histidine and L-
-Phenylalanine in Water at 273
373 K
A. V. Kustov and V. P. Korolev
Institute of Solution Chemistry, Russian Academy of Sciences, Ivanovo, Russia
Ivanovo State University of Chemical Technology, Ivanovo, Russia
e-mail: kustov@isuct.ru
Received October 25, 2006
Abstract—The solubility of L-phenylalanine and L-histidine in water at 298.15 and 318.15 K and the heat
effects of solution of the amino acids at 328.15 K were determined. These results and the data obtained earlier
were used to calculate all the standard thermodynamic functions of solution of the amino acids and the solubil-
ities of L-phenylalanine and L-histidine over the temperature range 273–373 K. The selection of the form of
the 
solH
= f(T) dependence had a negligible effect on the free energies of solution and solubilities of the amino
acids. This selection primarily influenced the entropy and heat capacity characteristics of the process.
DOI: 10.1134/S0036024408110071
Pleiades Publishing home page | journal home page | top
If you have any problems with this server, contact webmaster.