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Thermodynamics of Complexation Reactions between d-Metal Ions and Glycine and Glycylglycine Anions in Water–Organic Solvents

  • PHYSICAL CHEMISTRY OF SOLUTIONS
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Abstract

Original and literature data on the thermodynamic characteristics of the formation of complex compounds of d-metal ions with glycinate and glycylglycinate ions in water–organic solvents are summarized. The contribution from the resolvation of reagents to the change in stability of glycinate and glycylglycinate complexes and the heat effects of reactions of their formation upon transfer from water to water– organic mixtures is estimated. It is established that in water–organic solutions (in contrast to amino-acid complexes) the solvation contribution from ligands to the change in the thermodynamic parameters of the formation of peptide complexes of d metals is considerably greater than the difference in the change in the state of solvation of complex and central ions.

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Authors and Affiliations

  1. Ivanovo State University of Chemistry and Technology, 153000, Ivanovo, Russia

    V. A. Isaeva, V. A. Sharnin, K. V. Grazhdan & K. A. Kipyatkov

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  1. V. A. Isaeva
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  2. V. A. Sharnin
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  3. K. V. Grazhdan
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  4. K. A. Kipyatkov
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Correspondence to K. V. Grazhdan.

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Translated by Z. Smirnova

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Isaeva, V.A., Sharnin, V.A., Grazhdan, K.V. et al. Thermodynamics of Complexation Reactions between d-Metal Ions and Glycine and Glycylglycine Anions in Water–Organic Solvents. Russ. J. Phys. Chem. 95, 1350–1357 (2021). https://doi.org/10.1134/S0036024421060169

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