Thermodynamic Properties of L-Asparagine Monohydrate

Авторы: Deiko Yu A., Ilin D.Yu, Druzhinina A.I., Konstantinova N.M., Lukonina N.S., Dmitrienko A.O., Lysenko K.A., Tarazanov S.V., Lukyanova V.A.
Журнал: Russian Journal of Physical Chemistry A
Том: 96
Номер: 9
Год издания: 2022
Издательство: Pleiades Publishing, Ltd
Местоположение издательства: Road Town, United Kingdom
Первая страница: 1840
Последняя страница: 1848
DOI: 10.1134/S0036024422090060
Аннотация: Differential scanning calorimetry is used to study the temperature and enthalpy of melting ofL-asparagine monohydrate. Its thermal stability is estimated. Low-temperature adiabatic calorimetry is used to measure heat capacity in the 8–355 K range of temperatures. An anomaly in the heat capacity curve is detected in the region of 265–275 K and studied. A single crystal X-ray diffraction study of the sample is performed in the 113–281 K range of temperatures. The main thermodynamic functions and the functions of formation in the condensed state are calculated at 298 K using the experimental and literature data.
Добавил в систему: Дружинина Анна Ивановна

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