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Thermodynamics of the Formation of Complexes of Gd3+ and Ho3+ with L-Glutamine in Aqueous Solutions

  • PHYSICAL CHEMISTRY OF SOLUTIONS
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Abstract

The enthalpies of complexation of L-glutamine with Gd3+ and Ho3+ are determined calorimetrically at 298.15 K and ionic strength of 0.5 (KNO3). The thermodynamic characteristics of the formation of complexes of amino acids with lanthanide ions are calculated. The stability constants of gadolinium and holmium complexes with glutamine ion are determined potentiometrically at 298.15 K and an ionic strength of 0.5 (KNO3). The thermodynamic characteristics of the formation of complexes of an amino acid with Gd3+ and Ho3+ of composition LnL are calculated at [metal] : [ligand] molar ratios of 1 : 4.

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Funding

This work was performed as the main part of a State Task for the Ivanovo State University of Chemical Technology’s Research Institute of Thermodynamics and Kinetics of Chemical Processes, project no. FZZW-2020-0009.

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Authors and Affiliations

  1. Ivanovo State University of Chemical Technology, 153000, Ivanovo, Russia

    A. I. Lytkin, O. N. Krutova, V. V. Chernikov, Yu. V. Mokhova & E. D. Krutova

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  1. A. I. Lytkin
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  2. O. N. Krutova
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  3. V. V. Chernikov
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  4. Yu. V. Mokhova
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  5. E. D. Krutova
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Correspondence to A. I. Lytkin.

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Lytkin, A.I., Krutova, O.N., Chernikov, V.V. et al. Thermodynamics of the Formation of Complexes of Gd3+ and Ho3+ with L-Glutamine in Aqueous Solutions. Russ. J. Phys. Chem. 95, 97–100 (2021). https://doi.org/10.1134/S0036024421010179

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  • DOI: https://doi.org/10.1134/S0036024421010179

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