Thermodynamics of L-valine and L-2-aminobutyric acid

Authors

Joshua L. Price, Brigham Young University
Dr. Earl M. Woolley, Brigham Young University

Keywords

thermodynamics, L-valine, L-2-aminobutyric, protein hydration

College

Physical and Mathematical Sciences

Department

Chemistry and Biochemistry

Abstract

Understanding the thermodynamics of protein hydration is critical to elucidating protein structure and function in aqueous solution. Because they are derivative properties, apparent molar volume Vφ and apparent molar heat capacity Cp,φ are particularly useful in describing solution thermodynamics. It is difficult, however, to resolve the apparent molar volume or apparent molar heat capacity of a large protein into individual contributions from specific amino acid residues and functional groups. Small model compounds like the amino acids can provide useful estimates of these individual contributions. While the apparent molar properties of many amino acids have been studied recently, there is a need for more precise data over a wider range of temperature and concentration.

Recommended Citation

Price, Joshua L. and Woolley, Dr. Earl M. (2014) "Thermodynamics of L-valine and L-2-aminobutyric acid," Journal of Undergraduate Research: Vol. 2014: Iss. 1, Article 1135.
Available at: https://scholarsarchive.byu.edu/jur/vol2014/iss1/1135