甘氨酸在丙酮-水混合溶剂中溶解度的测定与关联

摘要

The solubility of glycine in pure water and in acetone-water mixed solvent was measured at 278.15~313.15 K by the equilibrium method and was respectively correlated by Apelblat empirical equation and (CNIBS)/Redlich-Kister equation. The effect of temperature on solubility in (CNIBS)/Redlich-Kister equation was analyzed. It was found that the solubility of glycine in pure water increases with increase of temperature, while in acetone-water mixed solvent, decreases with increase of quantity ratio of acetone and water. The solubility of glycine is close to zero when the quantity ratio of acetone and water in the mixed solvent is 4 which is the highest quantity rato of acetone and water used in this work , and under the same the quantity ratio of acetone and water, the solubility of glycine increases with the increase of temperature. The standard deviations of the correlated models of glycine solubility in water and in acetone-water mixed solvent are in the level of 0.0001, which is satisfactory to the requirement of engineering process. The data and models obtained in this work would be useful for design and process analysis of glycine crystallization.%采用平衡法测定了278.15~313.15 K甘氨酸在纯水及丙酮-水混合溶剂中的溶解度；采用 Apelbla t经验方程和(CNIBS)/Redlich-Kister方程分别对甘氨酸在纯水和丙酮-水体系中的溶解度数据进行了关联，并对(CNIBS)/Redlich-Kister方程进行了温度影响分析。结果表明，甘氨酸在纯水中的溶解度随着温度的升高而增大；甘氨酸在丙酮-水混合溶剂中的溶解度随着丙酮与水的质量比的增加而变小；当丙酮与水的质量比达到实验中最大值即4时，甘氨酸的溶解度接近于0；在相同丙酮与水的质量比下，甘氨酸的溶解度随着温度升高而有所增大。甘氨酸在纯水及丙酮-水混合溶剂中的溶解度模型关联的标准方差均能达到1×10-4