Pitzer and Thermodynamic Parameters of Triethanolamine and Glycine in Aqueous Saline Solutions

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Title:Pitzer and Thermodynamic Parameters of Triethanolamine and Glycine in Aqueous Saline Solutions
Creators:
Herrero, Roberto
Brandariz, Isabel
Fiol, Sarah
Sastre de Vicente, Manuel
Journal or Publication Title:
Collection of Czechoslovak Chemical Communications, 58, 6, pp. 1269-1278

Abstract

On the basis of the ionic strength dependence of the equilibrium constant (p<i>K</i>*) of thriethanolamine (TEA) and glycine, the ionic interaction parameters of the species involved in the equilibria TEAH<sup>+</sup> ↔ TEA + H<sup>+</sup> (for TEA), AH<sub>2</sub><sup>+</sup> ↔ AH + H<sup>+</sup> and AH ↔ A<sup>-</sup> + H<sup>+</sup> (for glycine) in aqueous solutions of KCl and KNO<sub>3</sub>, respectively, were determined using the Pitzer equations. Values of p<i>K</i>* were expressed on both the molarity and the molality scale at various temperatures and values of thermodynamic quantities ∆<i>G</i><sup>0</sup>, ∆<i>H</i><sup>0</sup> and ∆<i>S</i><sup>0</sup> ascertained, for TEA.

Title:Pitzer and Thermodynamic Parameters of Triethanolamine and Glycine in Aqueous Saline Solutions
Creators:
Herrero, Roberto
Brandariz, Isabel
Fiol, Sarah
Sastre de Vicente, Manuel
Divisions:Life and Chemical Sciences > Institute of Organic Chemistry and Biochemistry > Collection of Czechoslovak Chemical Communications
Journal or Publication Title:Collection of Czechoslovak Chemical Communications
Volume:58
Number:6
Page Range:pp. 1269-1278
ISSN:0010-0765
E-ISSN:1212-6950
Publisher:Institute of Organic Chemistry and Biochemistry
Related URLs:
URLURL Type
http://dx.doi.org/10.1135/cccc19931269UNSPECIFIED
ID Code:243
Item Type:Article
Deposited On:06 Feb 2009 16:59
Last Modified:06 Feb 2009 15:59

Citation

Herrero, Roberto; Brandariz, Isabel; Fiol, Sarah; Sastre de Vicente, Manuel (1993) Pitzer and Thermodynamic Parameters of Triethanolamine and Glycine in Aqueous Saline Solutions. Collection of Czechoslovak Chemical Communications, 58 (6). pp. 1269-1278. ISSN 0010-0765

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