Kinetic Studies of the Interaction of Pr(III) with some amino acids in Aqueous Medium using pH meter: Evaluation of Pre- exponential Factor and Activation Energy

Abstract

Kinetic studies of the Complexation of Pr(III) with some amino acids (L-Aspartic acid, L-Histidine and L-Valine) in aqueous solvents were carried out at different temperatures (room temperature and higher temperatures) using pH meter. Different thermodynamic parameters (ΔEa, ΔSº, ΔGº and ΔHº) of the Complexation have been evaluated. It was found that the value of pH increases with time which shows that the rate of the reaction of Pr (III) with different amino acids in aqueous medium increases with time.