Abstract
The dependences of the degree of association of water-soluble amino acid and peptide derivatives of fullerene[60] on pH and the ionic strength of a solution were studied by the diffusion method. The degree of association of alanine, serine, arginine, and alanylalanine derivatives of fullerene increases both in acidic and in alkaline media compared to the initial aqueous solution. Using arginine and alanylalanine derivatives of fullerene as an example, it was demonstrated that the degree of association also increases as the ionic strength of a solution increases.
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