Pitzer and Thermodynamic Parameters of Triethanolamine and Glycine in Aqueous Saline Solutions
- 1 January 1993
- journal article
- Published by Institute of Organic Chemistry & Biochemistry in Collection of Czechoslovak Chemical Communications
- Vol. 58 (6) , 1269-1278
- https://doi.org/10.1135/cccc19931269
Abstract
On the basis of the ionic strength dependence of the equilibrium constant (pK*) of thriethanolamine (TEA) and glycine, the ionic interaction parameters of the species involved in the equilibria TEAH+ ↔ TEA + H+ (for TEA), AH2+ ↔ AH + H+ and AH ↔ A- + H+ (for glycine) in aqueous solutions of KCl and KNO3, respectively, were determined using the Pitzer equations. Values of pK* were expressed on both the molarity and the molality scale at various temperatures and values of thermodynamic quantities ∆G0, ∆H0 and ∆S0 ascertained, for TEA.Keywords
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