Abstract :
Enthalpies of solution of glycine, l-alanine, l-serine in water and aqueous solutions of formamide were measured at 298.15 K. Transfer enthalpies of amino acids from water to aqueous solutions of formamide were derived and interpreted qualitatively with hydration co-sphere overlap model. The results show that the structure interaction between formamide and zwitterionic head-group and hydrophilic side chain of amino acids make a negative contribution to transfer enthalpy, while that with the hydrophobic side chain is positive. In the solvent composition range studied, transfer enthalpies decrease overall with the increasing concentration of formamide, with the relative order of l-serine < glycine < l-alanine.
