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.
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Translated from Zhurnal Obshchei Khimii, Vol. 75, No. 9, 2005, pp. 1531–1537.
Original Russian Text Copyright © 2005 by Zelenin.
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Zelenin, O.Y. Thermodynamic Characteristics of Acid-Base Reactions of Aromatic Derivatives of α-Aminopropionic Acid in Aqueous Solution. Russ J Gen Chem 75, 1458–1464 (2005). https://doi.org/10.1007/s11176-005-0446-0
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DOI: https://doi.org/10.1007/s11176-005-0446-0