Interactions between cations and sugars. II. Enthalpies, heat capacities, and volumes of aqueous solutions of Ca²⁺–D-ribose and Ca²⁺–D-arabinose at 25 °C

Abstract

. 64, 996 (1986).The thermodynamic parameters characterizing the interaction between Ca2+ and the suitably positioned sequences of hydroxyls of some sugar isomers have been determined. This was done by comparing the properties of D-ribose which bears such sequences of hydroxyls with the properties of D-arabinose chosen as an inactive reference. The enthalpies of solution and of dilution, the apparent molal heat capacities, and the apparent molal volumes of the two pentoses have been first measured in water at 25°C. The measurement of these properties for the transfer of the sugars from water to CaC12 solutions (and, conversely, for the transfer of CaC12 from water to the sugar solutions) directly gives access to the Ca2+-hydroxyls pair interaction parameters. The thermodynamic pro erties of this reaction of association may then be estimated: AH0 = -24 kJ mol-I ; AS0 = -83 J K-' mol-' ; P.The analysis of these data shows that the weak association constant results from a large compensation between the favourable enthalpy and the unfavourable entropy of reaction. JEAN-PIERRE MOREL, CLAUDE LHERMET

Empirical and theoretical models of equilibrium and non-equilibrium transition temperatures of supplemented phase diagrams in aqueous systems (IUPAC Technical Report)

“…Morel and co-workers [42][43][44][45][46][47][48][49], Wang and co-workers [50][51][52][53][54][55][56][57][58][59][60][61], and Hernandez-Luis et al [62,63] used the transfer functions approach and reported a very comprehensive set of data for the interaction parameters of sugars with several electrolytes.…”

“…The AGCM (eqs. [43][44][45][46] was tested by Matveev et al [75] for polysaccharides such as amylose, amylopectin, dextran, and pullulan. The parameter 〈T gh -1 〉 was fixed at 0.2028 10 -3 K -1 for all the polysaccharides, while 〈T gd -1 〉 ranges from 0.29 K -1 (dextran and pullulan) to 0.31 K -1 (amylose and amylo pectin).…”

Partial molar heat capacities and volumes of transfer of some saccharides from water to aqueous urea solutions atT= 298.15 K

“…The hydration characteristics of saccharides (1)(2)(3)(4)(5)(6) and their interactions with electrolytes and nonelectrolytes (7)(8)(9)(10)(11)(12)(13)(14)(15) in aqueous media are of significant biological and thermodynamic importance. It has been widely reported (16)(17)(18)(19)(20)(21)(22) that sugars and polyols act as efficient stabilizing agents for proteins/enzymes because of their ability to enhance the structure of water.…”

Thermodynamics of the interaction of RbCl with some monosaccharides (d-glucose, d-galactose, d-xylose, and d-arabinose) in aqueous solutions at 298.15K

“…A similar correlation was also found by Morel and co-workers between h ES (CaCl 2 -saccharide) and Ts ES (CaCl 2 -saccharide), as well as h ES (KCl-saccharide) and Ts ES (KCl-saccharide) parameters for some monosaccharides. 37 …”