Coordination of mercury(II) to carbohydrate α-amino acids derived from glucose and mannose

Abstract

The complex formation of mercury(II) with carbohydrate α-amino acids derived from glucose and mannose was investigated at 25°C in 0.1 mol dm −3 NaClO 4 aqueous solution by glass-electrode potentiometry. From the analysis of the emf data in the systems by use of computer programs MINIQUAD and SUPERQUAD, it was concluded that the species formed in all systems are [ML 2] and [ML(OH)]. The formation constants in the systems measured from different salts of mercury(II) show that the values obtained from HgCl 2 are extremely less than those observed from Hg(NO 3) 2, probably because chloride is bound to mercury(II) with high stability.