论文部分内容阅读
利用电化学和微量量热技术测定了 Na Cl和一些单糖 ( D-葡萄糖、D-半乳糖、D-木糖和 D-阿拉伯糖 )在水中相互作用的焓、熵及 Gibss自由能参数 .结果表明结构相互作用是这些参数的主要贡献 ,并且这些参数的数值依赖于糖分子的立体化学 .
The enthalpy, entropy and Gibbs free energy parameters of NaCl and some monosaccharides (D-glucose, D-galactose, D-xylose and D-arabinose) in water were determined by electrochemical and microcalorimetric techniques. The results show that the structural interactions are the major contributors to these parameters and the values of these parameters depend on the stereochemistry of the sugar molecule.