Abstract
The heat effects of the interaction between a solution of α-aminobutyric acid and solutions of HNO3 and KОН are measured by means of calorimetry in different ranges of рН at 298.15 K and values of ionic strength of 0.25, 0.5, and 0.75 (KNO3). The heat effects of the stepwise dissociation of the amino acid are determined. Standard thermodynamic characteristics (ΔrH0, ΔrG0, and ΔrS0) of the reactions of acid–base interaction in aqueous solutions of α-aminobutyric acid are calculated. The connection between the thermodynamic characteristics of the dissociation of the amino acid and the structure of this compound is considered.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
