THE ENTHALPIES OF INTERACTION OF GLYCINE WITH SOME AMIDES AND UREAS IN WATER AT 25-DEGREES-C

Measurement of solution enthalpyiesof glycine in aqueous solutions of formamide (F), N-methylformamide (NMF), N,N-dimethylformamide (DMF), m onomethylurea (MMU), 1,3-diethylurea (DEU) and tetramethylurea (TMU) a t 25 degrees C have been undertaken. On the basis of the results, enth alpic coefficients of heterotatic interactions between a glycine zwitt erion and a molecule of organic substance in aqueous solutions have be en calculated. Using the additivity of groups concept by Savage and Wo od (SWAG), contributions of each functional group of studied amides an d ureas have been estimated. In this model a zwitterion of glycine has been considered as an individual equal to a single functional group.