Abstract
Mixed-ligand complexes of zinc with glycine (Gly) and histidine (His) have been studied in an aqueous solution at 298.15 K and I = 0.5 (KNO3) using calorimetric and pH-metric data. The thermodynamic parameters of formation of various mixed complexes have been determined. The probable coordination modes of amino acid residues in mixed-ligand complexes have been discussed.
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