ArticleJournal of the American Society for Mass Spectrometry2011
Thermochemistry of microhydration of sodiated and potassiated monosaccharides.
Article in Journal of the American Society for Mass Spectrometry, 2011. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Functional identification and characterization of sodium binding sites in Na symporters.Proceedings of the National Academy of Sciences of the United States of America · 2013Article
- The importance of being aromatic: π interactions in sodium symporters.Biochemistry · 2012Article
- Gas-phase hydration thermochemistry of sodiated and potassiated nucleic acid bases.Journal of the American Society for Mass Spectrometry · 2012Article
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1 author.
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Abstract
The thermochemical properties ΔH(o)(n), ΔS(o)(n), and ΔG(o)(n) for the hydration of sodiated and potassiated monosaccharides (Ara = arabinose, Xyl = xylose, Rib = ribose, Glc = glucose, and Gal = galactose) have been experimentally studied in the gas phase at 10 mbar by equilibria measurements using an electrospray high-pressure mass spectrometer equipped with a pulsed ion beam reaction chamber. The hydration enthalpies for sodiated complexes were found to be between -46.4 and -57.7 kJ/mol for the first, and -42.7 and -52.3 kJ/mol for the second water molecule. For potassiated complexes, the water binding enthalpies were similar for all studied systems and varied between -48.5 and -52.7 kJ/mol. The thermochemical values for each system correspond to a mixture of the α and β anomeric forms of monosaccharide structures involved in their cationized complexes.
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