Abstract
The heat effects of the reaction of a solution of D,L-tryptophan with solutions of KOH and HNO3 were measured by calorimetry at temperatures of 288.15, 298.15, and 308.15 K and ionic strength values of 0.25, 0.5, and 0.75 (KNO3). The effect of the temperature and concentration of the background electrolyte on the heats of dissociation of amino acid was considered. The standard heat effects of ionization of D,L-tryptophan were determined by extrapolation to zero ionic strength. The standard thermodynamical characteristics of the stepwise dissociation of D,L-tryptophan were calculated.
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Original Russian Text © L.A. Kochergina, V.V. Chernikov, O.V. Platonycheva, 2011, published in Zhurnal Fizicheskoi Khimii, 2011, Vol. 85, No. 6, pp. 1032–1037.
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Kochergina, L.A., Chernikov, V.V. & Platonycheva, O.V. Thermodynamics of stepwise dissociation of D,L-tryptophan in aqueous solution. Russ. J. Phys. Chem. 85, 938–943 (2011). https://doi.org/10.1134/S0036024411060185
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DOI: https://doi.org/10.1134/S0036024411060185