Campo DC | Valor | Idioma |
dc.contributor.author | Franco, Luís Fernando Mercier | - |
dc.contributor.author | Silva, Silvana Mattedi e | - |
dc.contributor.author | Pessôa Filho, Pedro de Alcântara | - |
dc.creator | Franco, Luís Fernando Mercier | - |
dc.creator | Silva, Silvana Mattedi e | - |
dc.creator | Pessôa Filho, Pedro de Alcântara | - |
dc.date.accessioned | 2014-07-18T16:12:59Z | - |
dc.date.issued | 2013 | - |
dc.identifier.issn | 0378-3812 | - |
dc.identifier.uri | http://repositorio.ufba.br/ri/handle/ri/15235 | - |
dc.description | Texto completo: acesso restrito. p. 38–46 | pt_BR |
dc.description.abstract | A 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. | pt_BR |
dc.language.iso | en | pt_BR |
dc.rights | Acesso Aberto | pt_BR |
dc.source | http://dx.doi.org/10.1016/j.fluid.2013.06.009 | pt_BR |
dc.subject | Solid–liquid equilibrium | pt_BR |
dc.subject | β-Lactam compounds | pt_BR |
dc.subject | Amino acids | pt_BR |
dc.title | A new approach for the thermodynamic modeling of the solubility of amino acids and β-lactam compounds as a function of pH | pt_BR |
dc.title.alternative | Fluid Phase Equilibria | pt_BR |
dc.type | Artigo de Periódico | pt_BR |
dc.identifier.number | v. 354 | pt_BR |
dc.embargo.liftdate | 10000-01-01 | - |
Aparece nas coleções: | Artigo Publicado em Periódico (PPEQ)
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