Interactions between cations and sugars. III. Free energies, enthalpies, and entropies of association of Ca2+, Sr2+, Ba2+, La3+, Gd3+ with D-ribose in water at 25 °C
- 1 November 1987
- journal article
- research article
- Published by Canadian Science Publishing in Canadian Journal of Chemistry
- Vol. 65 (11) , 2656-2660
- https://doi.org/10.1139/v87-439
Abstract
The standard enthalpies of transfer of ribose and arabinose from water to aqueous solutions of electrolytes (CaCl2, SrCl2, BaCl2, LaCl3, and GdCl3) have been measured at 25 °C. A method is described to calculate from these data the equilibrium constant and the enthalpy for the association between the cations and the complexing isomers of ribose. Mean values relative to these isomers are given: the constants vary from 2.0 to 4.3 and the enthalpies from −5.9 to −17.9 kJ mol−1 for the different cations studied. The thermodynamic properties of association are not related to the size nor to the charge of the complexed cation in a simple way. On the other hand, the enthalpies of reaction are linearly correlated to the entropies of reaction.This publication has 2 references indexed in Scilit:
- Interactions between cations and sugars. II. Enthalpies, heat capacities, and volumes of aqueous solutions of Ca2+–D-ribose and Ca2+–D-arabinose at 25 °CCanadian Journal of Chemistry, 1986
- Studies of the binding of calcium and lanthanum ions to D-lyxose and D-ribose in aqueous solutions using proton magnetic resonanceJournal of the American Chemical Society, 1976