Microcalorimetric studies. Heats of complexing of transition metal ions with amino-acids
- 1 January 1967
- journal article
- research article
- Published by Royal Society of Chemistry (RSC) in Transactions of the Faraday Society
- Vol. 63, 1136-1145
- https://doi.org/10.1039/tf9676301136
Abstract
Heats of complexing in aqueous solution have been measured using a Beckman 190B microcalorimeter, for the amino acid ligands, glycine, α-alanine, β-alanine, serine and histidine: the values of –ΔH for forming ML2 complexes were in the order Co(II)G values from stability constant data. Discussion is made of some factors influencing ΔH and ΔS of complex formation.Keywords
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