The Enthalpies of Solution of L-cysteine, L-serine and L-asparagine in Aqueous Solutions of Some Alcohols at 298.15 K

Heats of solution, ΔsolHm, of L-cysteine, L-serine and L-asparagine amino acids have been measured at different concentrations of aqueous ethanol, propanol and 2-propanol at 298.15 K using solvation calorimetry. These data are compared with the results reported earlier for L-alanine in ethanol. The enthalpic coefficients, hxy, of the solute-organic cosolvent pair interaction in water have been obtained from the McMillan-Mayer approach and the data have been interpreted in terms of various interactions and changes in solvent structure.