Thermodynamic Characteristics of Reactions of the Formation of Complexes between Triglycine and Ni2+ Ions in Aqueous Solution
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Thermal effects of reactions of the formation of complexes between Ni(II) and triglycine are determined via direct calorimetry in aqueous solutions at 298.15 K and ionic strengths of 0.2, 0.5, and 1.0 (KNO3). Standard thermodynamic characteristics (ΔrH°, ΔrG°, ΔrS°) of complexing processes in the investigated systems are calculated. The structures of triglycinate complexes NiL+, NiH−1L, NiL2, NiH−2L2−2, NiL-3, and NiH−3L4−3 are introduced to compare the obtained values and data on the thermodynamics of triglycinate complexes of Ni(II).
Keywordscalorimetry thermal effects reactions of formation Ni(II) complexes thermodynamic characteristics complexing processes
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