Effect of Background Electrolyte Concentration on the Heat Effects in the Processes of Formation of L-Asparagine Complexes with Cu~(2+) Ions in Aqueous Solution

摘要

A direct calorimetric method was used to measure the heat effects in the reactions of formation of Cu(II) complexes with L-asparagine in aqueous solutions at 298.15 K and ionic strength 0.5, 1.0, 1.5 (KNO3). The standard thermodynamic characteristics (△_rH~0, △_rG~0, △_rS~0) of the processes of complex formation in the system under study were calculated.