Heat capacities of solid poly(amino acid)s. II. The remaining polymers

In the first paper heat capacities Cp, of polyglycine, poly(L‐alanine), and poly (L‐valine) were analyzed using approximate group vibrations and fitting the Cp contributions of the skeletal vibrations to a two‐parameter Tarasov function. In this second paper all other poly (amino acid) s are similarly analyzed. Heat capacities were measured by differential scanning calorimetry in the temperature range of 230–390 K for poly(L‐leucine), poly(L‐serine), poly (sodium‐L‐aspartate), poly(sodium‐L‐glutamate), poly(L‐asparagine), poly(L‐phenylalanine), poly(L‐tyrosine), poly(L‐methionine), poly (L‐tryptophane), poly(L‐proline), poly(L‐lysine · HBr), poly(L‐histidine), poly(L‐histidine‐ HCl), and poly(L‐arginine · HCl). Good agreement exists between experiment and calculation. Predictions of heat capacities were made for all not‐measured poly (amino acid) s. Enthalpies, entropies, and Gibbs functions for the solid state have been derived.