The solubilities of L-Glutamine in mixed solvents (ethanol+water, acetone+water) were determined at temperatures between 278 K and 313 K. The experimental data were correlated with the Apelblat model. The calculated values of Apelblat model were found to show a fine representation of the experimental data. Then the dissolution enthalpy and entropy of L-Glutamine were predicted from the solubility data using van't Hoff equation.
Compounds
#
Formula
Name
1
C5H10N2O3
L-glutamine
2
C2H6O
ethanol
3
H2O
water
4
C3H6O
acetone
Datasets
The table above is generated from the ThermoML associated json file (link above).
POMD and RXND refer to PureOrMixture and Reaction Datasets. The compound numbers are included in properties, variables, and phases, if specificied;
the numbers refer to the table of compounds on the left.
Type
Compound-#
Property
Variable
Constraint
Phase
Method
#Points
POMD
1
4
3
Mole fraction - 1 ; Liquid
Solvent: Amount ratio of component to other component of binary solvent - 3; Liquid
Temperature, K; Liquid
Pressure, kPa; Liquid
Liquid
Crystal - 1
Phase equilibration
24
POMD
1
2
3
Mole fraction - 1 ; Liquid
Solvent: Amount ratio of component to other component of binary solvent - 3; Liquid