直鎖α-アミノ酸の溶液の性質 : 粘性<I>B</I>係数, 溶解熱, 及び表面張力
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概要
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The viscosity <I>B</I> coefficients, heats of solution and surface activity of straigt chain α-amino acids H (CH<SUB>2</SUB>) <SUB><I>n</I>-1</SUB>CH (NH<SUB>2</SUB>) COOH (C<SUB><I>n</I></SUB>, <I>n</I>=15) in water were measured. The viscosity <I>B</I> coefficient of C<SUB>1</SUB>, increased with temperature, while those of C<SUB>2</SUB> and higher homologs decreased with increase in temperature. Changes in heat capacity for dissolution in water, ΔC<SUP>0</SUP><SUB><I>p</I></SUB>, as calculated from heats of solution at 15, 25, and 35°C, were negative for C<SUB>1</SUB>, white ΔC<SUP>0</SUP><SUB><I>p</I></SUB> values for C<SUB>2</SUB> and higher homologs were positive. C<SUB>1</SUB>, and C<SUB>2</SUB> raised the surface tension of water, while C<SUB>3</SUB> and higher homologs reduced it. Based on these results, structural changes in water as solvent with dissolution of α-amino acids and the effects of hydrophobicity of α-amino acids on surface active properties are discussed.
- 社団法人 日本油化学会の論文
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- 直鎖α-アミノ酸の溶液の性質 : 粘性B係数, 溶解熱, 及び表面張力