Hydrogen-bonded network of hydration water around model solutes
文献情報
Alla Oleinikova, Ivan Brovchenko
Clustering of water molecules in the hydration shells of spherical structureless solutes was studied in dependence on thermodynamic state, solute radius Rsp and strength U0 of water–solute interaction. Two qualitatively different clustering states of hydration water have been found: an “ordered” state with a hydrogen-bonded (H-bonded) network, which includes most of the hydration water, and a “disordered” state with small H-bonded clusters of hydration water. The transition from the ordered to disordered state occurs upon increasing temperature and decreasing pressure. This percolation transition is rounded due to the finite solute size and occurs in some temperature (pressure) interval. A finite-size scaling was applied to determine the transition temperature T∞ in the limit Rsp → ∞. Strengthening of the water–solute interaction strongly enhances the stability of the ordered state: the transition temperature increases by about 35 °C, when U0 decreases by 1 kcal mol−1. At T > T∞ and fixed U0, the stability of the H-bonded water network increases upon decreasing solute size.
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