Thermodynamic characteristics of Cu2+ complexation processes with L-phenylalanine in an aqueous solution

被引：0
|
作者：
L. A. Kochergina
E. L. Ratkova
机构：
[1] Ivanovo State University of Chemical Technology,
来源：
Russian Journal of Coordination Chemistry | 2008年 / 34卷
关键词：
Ionic Strength; Coordination Chemistry; Thermodynamic Characteristic; Standard Enthalpy; Amino Acid Solution;
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摘要：
The heats of interaction of Cu2+ ions with L-phenylalanine in aqueous solution were determined by calorimetry at ionic strengths of 0.50, 0.75, 1.00 (KNO3) and a temperature of 298.15 K. The results of thermochemical study were interpreted taken into account complexation reactions, protolytic processes, and complexation with the competing ligand (OH−) taking place in parallel. The effect of supporting electrolyte concentration on the heats of Cu2+ complexation with the amino acid was considered. The standard enthalpies of complexation were found by extrapolation to zero ionic strength. The standard enthalpies of formation of complex species in an aqueous solution were calculated.
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页码：612 / 618
页数：6
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