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arXiv 2109.01462cond-mat.softcond-mat.stat-mech
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从氨基酸在水中的界面热导学习其亲水性、疏水性和芳香性特征

Learning the Hydrophilic, Hydrophobic and Aromatic Character of Amino Acids from their Interfacial Thermal Conductance in Water

Heydar Hamzi, Ali Rajabpour, Édgar Roldán, Ali Hassanali

AI总结:

本文通过瞬态非平衡分子动力学模拟研究20种天然氨基酸在水中的热弛豫,发现弛豫时间约为2–5 ps,界面热导为40–80 MWm⁻²K⁻¹,并据此按亲水性、疏水性和芳香性对氨基酸进行分类。

摘要:

本研究利用瞬态非平衡分子动力学模拟,考察了20种天然氨基酸在水中的热弛豫过程。通过建立热弛豫过程模型,发现氨基酸在水中的弛豫时间覆盖2–5 ps的时间尺度。对于疏水性氨基酸,弛豫时间受烃侧链尺寸控制;而对于亲水性氨基酸,氢键数量对散热时间尺度没有显著影响。结果表明,氨基酸-水界面处的界面热导约为40–80 MWm$^{-2}$K$^{-1}$。疏水性和芳香性氨基酸往往具有较低的界面热导。值得注意的是,我们揭示出,根据热弛豫时间和摩尔质量,氨基酸可以被划分为具有相同亲水性、疏水性和芳香性的简单连通相。

英文摘要:

In this study, the thermal relaxation of the 20 naturally occurring amino-acids in water is investigated using transient non-equilibrium molecular-dynamics simulations. By modeling the thermal relaxation process, the relaxation times of the amino-acids in water occurs over a timescale covering 2-5 ps. For the hydrophobic amino acids, the relaxation time is controlled by the size of the hydrocarbon side chain, while for hydrophilic amino acids, the number of hydrogen bonds do not significantly affect the timescales of the heat dissipation. Our results show that the interfacial thermal conductance at the amino-acid water interface is in the range of~40-80 MWm$^{-2}$K$^{-1}$. Hydrophobic and aromatic amino acids tend to have a lower interfacial thermal conductance. Notably, we reveal that amino acids can be classified, in terms of their thermal relaxation times and molar masses, into simply connected phases with the same hydrophilicity, hydrophibicity and aromaticity.

机构、总结、中文摘要均由AI分析而来,可能存在错误,请以论文正文为准。

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