HEAT-CAPACITIES OF SOLID POLY(AMINO ACID)S .2. THE REMAINING POLYMERS

In the first paper heat capacities C(p), of polyglycine, poly (L-alanine), and poly (L-valine) were analyzed using approximate group vibrations and fitting the C(p) contributions of the skeletal vibrations to a two-parameter Tarasov function. In this second paper all other poly (amino acid) s are similarly analyzed. Heat capacities were measured by differential scanning calorimetry in the temperature range of 230-390 K for Poly (L-leucine), poly (L-serine), poly (sodium-L-aspartate), poly (sodium-L-glutamate), poly (L-asparagine), poly (L-phenylalanine), poly(L-tyrosine), poly(L-methionine), poly(L-tryptophane), poly(L-proline),poly(L-lysine.HBr), poly(L-histidine), poly(L-histidine-HCl), and poly(L-arginine.HCl). Good agreement exists between experiment and calculation. Predictions of heat capacities were made for all not-measured poly (amino acid) s. Enthalpies, entropies, and Gibbs functions for the solid state have been derived.