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Russian Journal of General Chemistry

, Volume 75, Issue 9, pp 1458–1464 | Cite as

Thermodynamic Characteristics of Acid-Base Reactions of Aromatic Derivatives of α-Aminopropionic Acid in Aqueous Solution

  • O. Yu. Zelenin
Article
  • 19 Downloads

Abstract

The thermal effects of acid-base reactions of phenylalanine and tryptophan in aqueous solutions (ionic strength 0.5, 1.0, and 1.5; supporting electrolyte KNO3) at 298.15 K were determined calorimetrically. The thermodynamic characteristics of stepwise dissociation of the amino acids in aqueous solution were calculated. The influence of the structure of the amino acids on the thermodynamic parameters of the protolytic equilibria was examined.

Keywords

Aqueous Solution Tryptophan Ionic Strength Phenylalanine Thermal Effect 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© MAIK "Nauka/Interperiodica" 2005

Authors and Affiliations

  • O. Yu. Zelenin
    • 1
  1. 1.Ivanovo State Architectural and Building AcademyIvanovoRussia

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