Use este identificador para citar ou linkar para este item: https://repositorio.ufba.br/handle/ri/13280
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dc.contributor.authorFranco, Luís Fernando Mercier-
dc.contributor.authorSilva, Silvana Mattedi e-
dc.contributor.authorPessôa Filho, Pedro de Alcântara-
dc.creatorFranco, Luís Fernando Mercier-
dc.creatorSilva, Silvana Mattedi e-
dc.creatorPessôa Filho, Pedro de Alcântara-
dc.date.accessioned2013-10-16T15:08:27Z-
dc.date.available2013-10-16T15:08:27Z-
dc.date.issued2013-
dc.identifier.issn0378-3812-
dc.identifier.urihttp://www.repositorio.ufba.br/ri/handle/ri/13280-
dc.descriptionTexto completo. Acesso restrito. p. 38–46pt_BR
dc.description.abstractA 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.isoenpt_BR
dc.publisherFluid Phase Equilibriapt_BR
dc.sourcehttp://www-sciencedirect-com.ez10.periodicos.capes.gov.br/science/article/pii/S0378381213002847pt_BR
dc.subjectSolid–liquid equilibriumpt_BR
dc.subjectModelyngpt_BR
dc.subjectAmino acidspt_BR
dc.subjectβ-Lactam compoundspt_BR
dc.titleA new approach for the thermodynamic modeling of the solubility of amino acids and β-lactam compounds as a function of pHpt_BR
dc.title.alternativeFluid Phase Equilibriapt_BR
dc.typeArtigo de Periódicopt_BR
dc.description.localpubSalvadorpt_BR
dc.identifier.numberv. 354pt_BR
Aparece nas coleções:Artigo Publicado em Periódico (PPEQ)

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