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

被引：0
|
作者：
O. Yu. Zelenin
机构：
[1] Ivanovo State Architectural and Building Academy,
来源：
Russian Journal of General Chemistry | 2005年 / 75卷
关键词：
Aqueous Solution; Tryptophan; Ionic Strength; Phenylalanine; Thermal Effect;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
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.
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页码：1458 / 1464
页数：6
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