Molecular dynamics simulations of 2-(dimethylamino)ethanol (DMEA)

Experimental and computational study of binary mixture ethanolamine and 2-amino-2-methyl-1-propanol

The present work involves experimental and computational investigations into the density of pure and mixed states of ethanolamine (ET) and 2-amino-2-methyl-1-propanol (AMP) under a pressure of 1 atm and temperatures ranging from 293.15 K to 333.15 K The density data were used to derive the excess molar volume, thermal expansion coefficient, and isothermal coefficient of pressure excess molar enthalpy. The Redlich-Kister equation was employed to calculate the excess molar and its accompanying coefficients. In the gas phase, density functional theory (DFT) was utilized to explore the most stable structures of ET … ET, AMP … AMP, and the ET … AMP mixture. Molecular dynamics simulation (MD) was used to calculate the structural properties of these mixtures in the liquid phase. Radial distribution function (RDFs) combined distribution function (CDF) and spatial distribution function (SDF) in different mole fractions calculated in the liquid phase. The intramolecular and intermolecular interactions of ethanolamine and AMP were obtained using the radial distribution function in different molar fractions. It was found that the ethanolamine molecule has a greater tendency to form intramolecular hydrogen bonds, while the AMP molecule has a greater tendency to form intermolecular hydrogen bonds.

Thermodynamics of Mixing Primary Alkanolamines with Water

The volume, energy, entropy, and Helmholtz free energy of mixing of the seven simplest primary alkanolamine molecules, i.e., monoethanolamine, monoisopropanolamine, 2-amino-propan-1-ol, 2-amino-butan-1-ol, 2-amino-2-methyl-propan-1-ol, 1-amino-2-methyl-propan-2-ol, and 1-amino-butan-2-ol, with water is investigated by extensive computer simulations and thermodynamic integration. To check the force field dependence of the results, all calculations are repeated with two commonly used water models, namely, SPC/E and TIP4P. The obtained results show that the thermodynamics of mixing of alkanolamines and water is largely independent from the type of the alkanolamine molecule. The Helmholtz free energy of mixing is found to be negative for all alkanolamines at every composition, in accordance with the experimentally known full miscibility of these molecules and water. This free energy decrease occurring upon mixing is found to be clearly of energetic origin, as the energy of mixing always turns out to be negative in the entire composition range, while the entropy of mixing is also negative up to high alkanolamine mole fractions. The obtained results suggest that alkanolamines form, on average, stronger hydrogen bonds with water than what is formed by two water molecules, and they induce some ordering of the hydrating water molecules both through the hydrophobic hydration of their side chains and through the strong hydrogen bonding.