Thermodynamic characteristics of the complex formation in the zinc(II) ion-L-serine-water system

Using calorimetric method we determined the thermal effects of reactions of the L-serine complex formation with the doubly charged zinc ion. The heat effects of the reaction of amino acid solution with a solution of zinc(II) were measured at temperatures 288.15, 298.15, and 308.15 K and ionic strengths 0.25, 0.50, and 0.75, against the background of KNO(3). The heats of dilution of zinc nitrate in the background electrolyte solution were determined under the same conditions, to introduce respective corrections. The thermochemical data were processed with accounting for all the possible equilibria. The standard thermodynamic characteristics of complex formation processes were calculated. The effects of concentration and temperature on the thermal effects of the complex formation of zinc(II) and L-serine in aqueous solution were estimated.