The freezing process in methanol-, ethanol-, and propanol-water systems as revealed by differential scanning calorimetry

Takaizumi, Katsuko; Wakabayashi, Toshiki

doi:10.1007/bf02768051

Cited by 72 publications

(70 citation statements)

References 16 publications

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“…The lowest temperature at which we would expect to see a freeing up of motions due to the melting of this shell would be the lowest temperature at which liquid is found to exist in the methanol-water system. For the hydrogenous methanol-water system, this lowest temperature is at 156 K. 50 Considering that the corresponding minimum temperature for the deuterated system is likely to be several degrees higher than this, the observed lowest transition temperature of 170 AE 5 K on IN16 (Table 2) would seem to be consistent with this hypothesis.…”

Section: Discussionmentioning

confidence: 75%

Temperature and timescale dependence of protein dynamics in methanol : water mixtures

Tournier

Réat

Dunn

et al. 2005

Phys. Chem. Chem. Phys.

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Experimental and computer simulation studies have suggested the presence of a transition in the dynamics of hydrated proteins at around 180-220 K. This transition is manifested by nonlinear behaviour in the temperature dependence of the average atomic mean-square displacement which increases at high temperature. Here, we present results of a dynamic neutron scattering analysis of the transition for a simple enzyme: xylanase in water : methanol solutions of varying methanol concentrations. In order to investigate motions on different timescales, two different instruments were used: one sensitive to B100 ps timescale motions and the other to Bns timescale motions. The results reveal distinctly different behaviour on the two timescales examined. On the shorter timescale the dynamics are dictated by the properties of the surrounding solvent: the temperature of the dynamical transition lowers with increasing methanol concentration closely following the melting behaviour of the corresponding water : methanol solution. This contrasts with the longer (ns) timescale results in which the dynamical transition appears at temperatures lower than the corresponding melting point of the cryosolvent. These results are suggested to arise from a collaborative effect between the protein surface and the solvent which lowers the effective melting temperature of the protein hydration layer. Taken together, the results suggest that the protein solvation shell may play a major role in the temperature dependence of protein solution dynamics.

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Section: Discussionmentioning

confidence: 75%

Temperature and timescale dependence of protein dynamics in methanol : water mixtures

Tournier

Réat

Dunn

et al. 2005

Phys. Chem. Chem. Phys.

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“…Studies carried out so far have mainly focused on the freezing process of aqueous solutions of ethanol (EtOH) in www.elsevier.com/locate/vibspec Vibrational Spectroscopy 42 (2006) [206][207][208][209][210][211][212][213][214] relation with the phase diagram [7][8][9][10][11][12] and the determination of different stable or metastable EtOH hydrate structures by X-ray and differential scanning calorimetry (DSC) [9]. In this frame, the formation of clathrate hydrates has often been reported.…”

Section: Introductionmentioning

confidence: 99%

Vapor deposited ethanol–H2O ice mixtures investigated by micro-Raman scattering

Chazallon¹,

Çelik²,

Focşa³

et al. 2006

Vibrational Spectroscopy

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“…Whereas the mono and disaccharides in water exhibit a saltingout effect, causing an increase in volatility relative to water (Godshall, 1997), the addition of glucose and sucrose to orange spirit enhanced the solubility of the aldehydes and consequently they will be less flavoractive in the final orange spirit. According to the studies carried out by Nishimura, Ohnishi, Masuda, Koga, and Matsuyama (1983), Piggott, Conner, Clyne, and Paterson (1992), Takaizumi and Wakabayashi (1995) and Da Porto and Nicoli (2002), these results suggest that the addition of these nonvolatile compounds to orange spirit can contribute to modify the interactions between water and ethanol. Esters constitute a major class of flavor compounds in alcoholic beverages (Berry, 1995).…”

Section: Resultsmentioning

confidence: 50%

Effects of carbohydrate and noncarbohydrate sweeteners on the orange spirit volatile compounds

Porto¹,

Cordaro²,

Marcassa³

2006

LWT - Food Science and Technology

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The freezing process in methanol-, ethanol-, and propanol-water systems as revealed by differential scanning calorimetry

Cited by 72 publications

References 16 publications

Temperature and timescale dependence of protein dynamics in methanol : water mixtures

Temperature and timescale dependence of protein dynamics in methanol : water mixtures

Vapor deposited ethanol–H2O ice mixtures investigated by micro-Raman scattering

Effects of carbohydrate and noncarbohydrate sweeteners on the orange spirit volatile compounds

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