The thermodynamics of dipeptides in water. Part IV. Calorimetric study of the influence of methyl and isopropyl chains on the free α-carboxyl and free α-amino groups

Abstract

We have made calorimetric measurements to obtain the ΔH° values for the dissociation processes of an aqueous series of dipeptides at 298.15 K, and have considered these results in relation to those from another series of dipeptides, previously studied, in an effort to compare the effects of different chains on the ionization processes of free α-carboxyl and α-amino groups.