Abstract
The heats of reactions of L-leucine solution with HNO3 and KOH solutions were measured calorimetrically in different pH ranges at 298.15 K and ionic strengths of 0.50, 0.75, and 1.00 (KNO3). The heats of stepwise dissociation of the amino acid were determined. The standard thermodynamic characteristics (ΔrH°, ΔrG°, and ΔrS°) of acid-base reactions in aqueous solutions of L-leucine were calculated. The relationship between the thermodynamic characteristics of dissociation of the amino acid and the structure of this compound was discussed.
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