کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4907335 | 1426202 | 2017 | 12 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Synthesis and thermodynamics studies of ionic liquid 1-methyl-3-pentylimidazolium bromide ([C5mim][Br]) with amino acids (l-cysteine and N-acetyl-l-cysteine) at different temperatures
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Synthesis and thermodynamics studies of ionic liquid 1-methyl-3-pentylimidazolium bromide ([C5mim][Br]) with amino acids (l-cysteine and N-acetyl-l-cysteine) at different temperatures Synthesis and thermodynamics studies of ionic liquid 1-methyl-3-pentylimidazolium bromide ([C5mim][Br]) with amino acids (l-cysteine and N-acetyl-l-cysteine) at different temperatures](/preview/png/4907335.png)
چکیده انگلیسی
Ionic liquid 1-methyl-3-pentylimidazolium bromide have been synthesised and confirmed by characterisation techniques H1 NMR, C13 NMR, MASS and IR spectroscopy. Density and speed of sound of aqueous amino acids (L-cysteine and N-acetyl-l-cysteine) in aqueous ionic liquid (0.005, 0.01, 0.03, 0.05)Â molâ
kgâ1 as solvent have been determined at four different temperatures T = (288.15, 298.15, 308.15, 318.15) K. Using these experimental data apparent molar volumes (VÏ), limiting apparent molar volume (Vϰ), experimental slope (Sv), standard partial molar volumes of transfer (ÎVÏ0), Limiting apparent molar expansibilities (EÏâ), apparent molar isentropic compression (ÐÏ,s), limiting apparent molar isentropic compression (κÏ,s0) and standard partial molar isentropic compression of transfer (ÎκÏ,s0) have been evaluated. The pair and triplet interaction coefficient have also been calculated. The values of these parameters are helpful for interpretation in terms of solute-solute and solute-solvent interactions, ion hydrophilic, hydrophilic-hydrophilic and hydrophilic-hydrophobic interactions in the amino acid and ionic liquid solutions. The structure making or structure-breaking tendency of amino acids has also been studied using these thermodynamic parameters.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: The Journal of Chemical Thermodynamics - Volume 111, August 2017, Pages 238-249
Journal: The Journal of Chemical Thermodynamics - Volume 111, August 2017, Pages 238-249
نویسندگان
Harsh Kumar, Akanksha Verma, Chanda Chadha,