Thermodynamics of the dissociation processes of beta-alanine in ethanol–water mixtures at temperatures from 293.15 K to 318.15 K

Abstract

Thermodynamic constants of beta-alanine dissociation with carboxylic, K1, and amino groups, K2, and standard thermodynamic functions of dissociation (ΔG0d,1, ΔG0d,2, ΔH0d,1, ΔH0d,2, ΔS0d,1, ΔS0d,2) of beta-alanine in ethanol–water solvent (0, 20, 40, 60, 80wt.%) have been determined by potentiometric method in galvanic cells without liquid junction from 293.15K to 318.15K (with step of 5K). Temperature dependence of the ionic product of media for ethanol–water mixtures is interpolated on the basis of literature data.The short-range interaction part of dissociation Gibbs energy, ΔG0d,1,2⁎ has been obtained assuming the borders of ionic association area.