The Interaction of Mercury (II) Ions with Sugars and Amino Acids

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Abstract
Formation constants of mercury (II) complexes with several sugars and amino acids have been investigated by applying Schubert's method and using 203Hg as the radioactive tracer. Experiments were performed at pH 7.8, which was adjusted by the addition of barbital buffered solutions. Experiments were carried out at constant ionic strength (I = 0.375), T = 298K and all systems were 0.125 MNa2SO4 solutions. All the complex ions formed were of the 1:1 type. The effect of -OH, -NH2, -COOH, configuration and chelate ring size on stability complex formation was obtained by comparison of the formation constants of 4 amino acids and 5 sugars. Formation constants (logKf in brackets) were determined for: galactose (5.02), sorbose (4.67), xylose (4.26), glucose (5.18) and sucrose (4.87), glycine (4.57), alanine (4.47), serine (4.53), aspartic acid (4.27), methionine (3.37), arginine (3.65) and proline (3.55).