Determination of dissociation constants of α-amino acids by ionophoretic technique

Abstract

A new method involving the use of ionophoretic technique is described for the assessment of dissociation constants of some α-amino acids, viz. glycine, alanine phenylalanine, valine and leucine. The method is based on migration of a spot of the acids with variation of pH of background electrolyte containing 0.1 M perchloric acid. A graph of pH against mobility gives information about nature of dissociation and helps in calculating them. The calculated values are in fairly good agreement with literature values determined by other techniques.