Journal of Solution Chemistry

, Volume 21, Issue 11, pp 1131–1143 | Cite as

Thermodynamics of amino acid dissociation in mixed solvents. 3: Glycine in aqueous glucose solutions from 5 to 45°C

  • Jia-Zhen Yang
  • Jie Wang
  • Han Li
Article
Received:
Accepted:

Abstract

The first thermodynamic dissociation constants of glycine in 5, 15 mass % glucose+water mixed solvents at five temperatures from 5 to 45°C have been determined from precise emf measrements of a cell without liquid junction using hydrogen and Ag-AgCl electrodes and a new method of polynomial approximation proposed on the basis of Pitzer's electrolytic solution theory in our previous paper. The results obtained from both methods agree within experimental error. The standard free energy of transfer for HCl from water to aqueous mixed solvent have been calculated and the results are discussed.

Key words

Dissociation constant ionization transfer free energy Pitzer's equation glycine glucose-water mixed sovent emf 
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Copyright information

© Plenum Publishing Corporation 1992

Authors and Affiliations

  • Jia-Zhen Yang
    • 1
  • Jie Wang
    • 1
  • Han Li
    • 2
  1. 1.Department of ChemistryLiaoning UniversityShenyangPRC
  2. 2.Institute of Applied ChemistryAcademia SinicaChangchunPRC

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