Thermodynamics of the Stepped Dissociation of D,L-Alanil–D,L-Phenylalanine in Aqueous Solutions

Calorimetry is used to determine the heats of interaction between D,L-alanil–D,L-phenylalanine and solutions of nitric acid and potassium hydroxide at 298.15 K and ionic strengths of 0.5, 0.75, and 1.0 in solutions with KNO 3 . Standard thermodynamic characteristics (Δ r H °, Δ r G °, Δ r S °) are c...

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Bibliographic Details
Published in:Russian Journal of Physical Chemistry A 2022-08, Vol.96 (8), p.1698-1701
Main Authors: Lytkin, A. I., Chernikov, V. V., Krutova, O. N., Krutov, P. D., Romanov, R. A.
Format: Article
Language:English
Subjects:
Aqueous solutions
Chemistry
Chemistry and Materials Science
Heat of formation
Nitric acid
Phenylalanine
Physical Chemistry
Physical Chemistry of Solutions
Potassium hydroxides
Thermodynamics
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Summary:Calorimetry is used to determine the heats of interaction between D,L-alanil–D,L-phenylalanine and solutions of nitric acid and potassium hydroxide at 298.15 K and ionic strengths of 0.5, 0.75, and 1.0 in solutions with KNO 3 . Standard thermodynamic characteristics (Δ r H °, Δ r G °, Δ r S °) are calculated for acid–base interaction in aqueous solutions of D,L-alanil–D,L-phenylalanine. The effect the concentration of background electrolyte has on the heats of dissociation of D,L-alanil–D,L-phenylalanine is considered. A comparative analysis is performed of the standard thermodynamic characteristics of the stepwise dissociation of L-phenylalanine and D,L-alanil–D,L-phenylalanine in light of modern ideas about the structure and physicochemical properties of these compounds and solutions of them.
ISSN:0036-0244
1531-863X
DOI:10.1134/S0036024422080131