Thermodynamic characteristics of acid–base equilibria of glycyl-glycyl-glycine in water–ethanol solutions at 298 K

被引：0

作者：

L. Pham Thi

T. R. Usacheva

V. A. Sharnin

机构：

[1] Institute for Tropical Technology,Krestov Institute of Solution Chemistry

[2] Vietnam Academy of Science and Technology,undefined

[3] Ivanovo State University of Chemistry and Technology,undefined

[4] Russian Academy of Sciences,undefined

来源：

Russian Journal of Physical Chemistry A | 2016年 / 90卷

关键词：

water–ethanol solvent; glycyl-glycyl-glycine; acid dissociation; Gibbs energy; enthalpy; entropy;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

The enthalpies of the acid dissociation of glycyl-glycyl-glycine zwitterions and triglycinium ions are determined calorimetrically in water–ethanol solvents containing 0.0, 0.10, 0.30, and 0.50 molar fractions of ethanol at ionic strengths of 0.1 (maintained by sodium perchlorate) and Т = 298.15 K. It is found that increasing the ethanol content in the solvent enhances the endothermic effect of triglycinium ion dissociation and reduces the endothermic effect of glycyl-glycyl-glycine dissociation. The results are discussed in terms of the solvation thermodynamics.

引用

页码：2387 / 2392

页数：5

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