Direct Determination of the Thermodynamic Properties of Melting for Amino Acids

The properties of melting are used for the prediction of solubility of solid compounds. Unfortunately, by using the conventional DSC or adiabatic calorimetry direct determination of the melting enthalpy and melting temperature is often not possible for biological compounds due to the decomposition during the measurement. The apparent activation energy of decomposition is at least one order of magnitude smaller than that of melting. This allows shifting of the decomposition process to higher temperature without seriously disturbing the melting by applying very high heating rates. High scanning rates up to 2●10⁴ K●s^-1 are utilized with fast-scanning calorimeter Mettler Toledo Flash DSC1, which employs thin film chip sensors with sub µJ●K^-1 addenda heat capacities. With the help of this technique the melting parameters for a series of amino acids were successfully determined. The ultra-fast cooling of the melted samples allows the studied compounds to retain in the liquid state and to determine for the first time its glass transition temperatures. The results are in reasonable agreement with the simulated PC-SAFT values.