Please use this identifier to cite or link to this item: http://hdl.handle.net/10316/10661
Title: Enthalpy of Sublimation in the Study of the Solid State of Organic Compounds. Application to Erythritol and Threitol
Authors: Jesus, A. J. Lopes 
Tomé, Luciana I. N. 
Eusébio, M. Ermelinda 
Redinha, J. S. 
Issue Date: 29-Sep-2005
Publisher: American Chemical Society
Citation: The Journal of Physical Chemistry B. 109:38 (2005) 18055-18060
Abstract: The enthalpies of sublimation of erythritol and l-threitol have been determined at 298.15 K by calorimetry. The values obtained for the two diastereomers differ from one another by 17 kJ mol-1. An interpretation of these results is based on the decomposition of this thermodynamic property in a term coming from the intermolecular interactions of the molecules in the crystal (ΔintH°) and another one related with the conformational change of the molecules on going from the crystal lattice to the most stable forms in the gas phase (ΔconfH°). This last term was calculated from the values of the enthalpy of the molecules in the gas state and of the enthalpy of the isolated molecules with the crystal conformation. Both quantities were obtained by density functional theory (DFT) calculations at the B3LYP/6-311G++(d,p) level of theory. The results obtained in this study show that the most important contribution to the differences observed in the enthalpy of sublimation are the differences in the enthalpy of conformational change (13 kJ mol-1) rather than different intermolecular forces exhibited in the solid phase. This is explained by the lower enthalpy of threitol in the gas phase relative to erythritol, which is attributed to the higher strength of the intramolecular hydrogen bonds in the former. The comparison of the calculated infrared spectra obtained for the two compounds in the gas phase supports this interpretation.
URI: http://hdl.handle.net/10316/10661
ISSN: 1520-6106
DOI: 10.1021/jp051621n
Rights: openAccess
Appears in Collections:FCTUC Química - Artigos em Revistas Internacionais

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