Abstract
A calorimetric study of the dissociation of the p-carboxy aniline ion in water—DMSO mixtures, ranging from pure water up to 0.8 DMSO mole fraction, is presented. This compound is found to be a weaker base than the m-carboxy aniline in all solutions containing DMSO. Different behaviour has been observed in pure water, where the unstable zwitterion form greatly influences the aniline strength.
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