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The effect of the alcohol content on the solubility of amino acids in aqueous solutions

dc.contributor.authorFerreira, Luísa
dc.contributor.authorMacedo, Eugénia A.
dc.contributor.authorPinho, Simão
dc.date.accessioned2010-11-17T15:22:15Z
dc.date.available2010-11-17T15:22:15Z
dc.date.issued2003
dc.description.abstractThe solubility of me most simple a-amino acid, glycine, was measured in the temperature range between 25 and 60°C for the aqueous system of ethanol and at 25 °C for the aqueous system 0V 1-propanol. Theoretical work was essentially focused on the application of the excess solubility approach with conventional thermodynamic models such as the Margules and Wilson equations. The simple three suffix Margules model, with only one parameter to be estimated, gave the best results, with an average absolute deviation of 3.8%.por
dc.identifier.citationFerreira, Luísa; Macedo, Eugénia; Pinho, Simão (2003). The effect of the alcohol content on the solubility of amino acids in aqueous solutions. In 20th European Symposium on Applied Thermodynamics. Lahnsteinpor
dc.identifier.urihttp://hdl.handle.net/10198/2828
dc.language.isoengpor
dc.subjectSolubilitypor
dc.subjectAmino acidspor
dc.subjectAlcoholpor
dc.subjectMeasurementpor
dc.titleThe effect of the alcohol content on the solubility of amino acids in aqueous solutionspor
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceLahnstein, Alemanhapor
oaire.citation.title20th European Symposium on Applied Thermodynamicspor
person.familyNamePinho
person.givenNameSimão
person.identifier810882
person.identifier.ciencia-id481D-73AD-8D0F
person.identifier.orcid0000-0002-9211-857X
person.identifier.ridD-4148-2013
person.identifier.scopus-author-id7003570175
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
relation.isAuthorOfPublication8ef7789a-34f3-4915-a666-4efe26272a30
relation.isAuthorOfPublication.latestForDiscovery8ef7789a-34f3-4915-a666-4efe26272a30

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