A new approach for the thermodynamic modeling of the solubility of amino acids and β-lactam compounds as a function of pH

Detalhes bibliográficos
Autor(a) principal: Franco, Luís Fernando Mercier
Data de Publicação: 2013
Outros Autores: Silva, Silvana Mattedi e, Pessôa Filho, Pedro de Alcântara
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFBA
Texto Completo: http://repositorio.ufba.br/ri/handle/ri/15235
Resumo: Texto completo: acesso restrito. p. 38–46
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spelling Franco, Luís Fernando MercierSilva, Silvana Mattedi ePessôa Filho, Pedro de AlcântaraFranco, Luís Fernando MercierSilva, Silvana Mattedi ePessôa Filho, Pedro de Alcântara2014-07-18T16:12:59Z20130378-3812http://repositorio.ufba.br/ri/handle/ri/15235v. 354Texto completo: acesso restrito. p. 38–46A new model to describe the solubility of amino acids and β-lactam compounds as a function of pH is proposed. The description of the solid–liquid equilibrium entails simultaneous calculation of phase and chemical equilibria. The liquid-phase non-ideality was accounted for through an extended Pitzer model for polyelectrolyte solutions. A statistical thermodynamic interpretation of Pitzer's binary interaction parameters is also presented. The model was successfully applied to different systems containing amino-acids, as well as glycine and its oligopeptides and β-lactam compounds such as ampicillin and 6-aminopenicillanic acid.Submitted by Suelen Reis (suziy.ellen@gmail.com) on 2014-05-05T13:50:42Z No. of bitstreams: 1 1-s2.0-S0378381213002847-main.pdf: 834807 bytes, checksum: 2d56fb75e82db89ca6db8518a6a18789 (MD5)Approved for entry into archive by LIVIA FREITAS (livia.freitas@ufba.br) on 2014-07-18T16:12:59Z (GMT) No. of bitstreams: 1 1-s2.0-S0378381213002847-main.pdf: 834807 bytes, checksum: 2d56fb75e82db89ca6db8518a6a18789 (MD5)Made available in DSpace on 2014-07-18T16:12:59Z (GMT). No. of bitstreams: 1 1-s2.0-S0378381213002847-main.pdf: 834807 bytes, checksum: 2d56fb75e82db89ca6db8518a6a18789 (MD5) Previous issue date: 2013http://dx.doi.org/10.1016/j.fluid.2013.06.009reponame:Repositório Institucional da UFBAinstname:Universidade Federal da Bahia (UFBA)instacron:UFBASolid–liquid equilibriumβ-Lactam compoundsAmino acidsA new approach for the thermodynamic modeling of the solubility of amino acids and β-lactam compounds as a function of pHFluid Phase Equilibriainfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article10000-01-01info:eu-repo/semantics/openAccessengLICENSElicense.txtlicense.txttext/plain1345https://repositorio.ufba.br/bitstream/ri/15235/2/license.txt0d4b811ef71182510d2015daa7c8a900MD52ORIGINAL1-s2.0-S0378381213002847-main.pdf1-s2.0-S0378381213002847-main.pdfapplication/pdf834807https://repositorio.ufba.br/bitstream/ri/15235/1/1-s2.0-S0378381213002847-main.pdf2d56fb75e82db89ca6db8518a6a18789MD51TEXT1-s2.0-S0378381213002847-main.pdf.txt1-s2.0-S0378381213002847-main.pdf.txtExtracted texttext/plain39898https://repositorio.ufba.br/bitstream/ri/15235/3/1-s2.0-S0378381213002847-main.pdf.txt584b534bed3bea44ae72c5920d798999MD53ri/152352022-07-05 14:03:30.646oai:repositorio.ufba.br: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Repositório InstitucionalPUBhttp://192.188.11.11:8080/oai/requestopendoar:19322022-07-05T17:03:30Repositório Institucional da UFBA - Universidade Federal da Bahia (UFBA)false
dc.title.pt_BR.fl_str_mv A new approach for the thermodynamic modeling of the solubility of amino acids and β-lactam compounds as a function of pH
dc.title.alternative.pt_BR.fl_str_mv Fluid Phase Equilibria
title A new approach for the thermodynamic modeling of the solubility of amino acids and β-lactam compounds as a function of pH
spellingShingle A new approach for the thermodynamic modeling of the solubility of amino acids and β-lactam compounds as a function of pH
Franco, Luís Fernando Mercier
Solid–liquid equilibrium
β-Lactam compounds
Amino acids
title_short A new approach for the thermodynamic modeling of the solubility of amino acids and β-lactam compounds as a function of pH
title_full A new approach for the thermodynamic modeling of the solubility of amino acids and β-lactam compounds as a function of pH
title_fullStr A new approach for the thermodynamic modeling of the solubility of amino acids and β-lactam compounds as a function of pH
title_full_unstemmed A new approach for the thermodynamic modeling of the solubility of amino acids and β-lactam compounds as a function of pH
title_sort A new approach for the thermodynamic modeling of the solubility of amino acids and β-lactam compounds as a function of pH
author Franco, Luís Fernando Mercier
author_facet Franco, Luís Fernando Mercier
Silva, Silvana Mattedi e
Pessôa Filho, Pedro de Alcântara
author_role author
author2 Silva, Silvana Mattedi e
Pessôa Filho, Pedro de Alcântara
author2_role author
author
dc.contributor.author.fl_str_mv Franco, Luís Fernando Mercier
Silva, Silvana Mattedi e
Pessôa Filho, Pedro de Alcântara
Franco, Luís Fernando Mercier
Silva, Silvana Mattedi e
Pessôa Filho, Pedro de Alcântara
dc.subject.por.fl_str_mv Solid–liquid equilibrium
β-Lactam compounds
Amino acids
topic Solid–liquid equilibrium
β-Lactam compounds
Amino acids
description Texto completo: acesso restrito. p. 38–46
publishDate 2013
dc.date.issued.fl_str_mv 2013
dc.date.accessioned.fl_str_mv 2014-07-18T16:12:59Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://repositorio.ufba.br/ri/handle/ri/15235
dc.identifier.issn.none.fl_str_mv 0378-3812
dc.identifier.number.pt_BR.fl_str_mv v. 354
identifier_str_mv 0378-3812
v. 354
url http://repositorio.ufba.br/ri/handle/ri/15235
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.pt_BR.fl_str_mv http://dx.doi.org/10.1016/j.fluid.2013.06.009
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